A Sweet, Sweet Holiday: Heather's Lumberjacks

Editor’s note: So on the one hand, I was glad to finally put a name to a cookie that I adore instead of calling it “that thick soft gingery one that’s like a snickerdoodle but not.” Good news there. But on the other hand, I swear to God this is one of the worst cookie names on the planet. Look at the title of the blog: Heather’s Lumberjacks. Brings to mind all manner of sin. And you want to know the story behind the name? I haven’t the foggiest, even after a google, but considering the cookie is a soft, spicy, yummy confection, you could pretty much insert any manner of dirty joke you want. (Which I did. Of course.) Luckily, the cookie will still be delicious, and like Heather, I think making these will have to go on the agenda this weekend. Thanks Heather!

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 cup shortening
• 1 cup granulated sugar
• 1 cup dark molasses
• 2 eggs
• ¼ cup coarse sugar or granulated sugar

Instructions

Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. In a medium bowl stir together flour, cinnamon, baking soda, ginger, and salt; set aside.

In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar. Beat until combined scraping sides of bowl occasionally. Beat in molasses and eggs until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Place the ¼ cup coarse sugar in a small bowl. Dip your fingers into the sugar, then pinch off pieces of dough and roll them into walnut-size balls. Roll balls in sugar to coat. Place balls about 3 inches apart on the prepared cookie sheet. Bake 12 minutes or until edges are firm and tops are slightly cracked. Transfer to a wire rack and let cool.

Makes about 64 cookies. Enjoy!

– Heather Stanton