Lumberjacks
Lumberjacks cookies are rich, spicy treats with deep molasses flavor and warm cinnamon and ginger notes. Perfect for holiday gatherings or cozy afternoons, these classic cookies offer a chewy texture and bold taste that appeals to all ages, making them a timeless favorite for cookie lovers.
Ingredients
Instructions
- Cream sugar and shortening together until light and fluffy.
- Add molasses and eggs; mix well until combined.
- Sift together the flour, soda, salt, cinnamon, and ginger.
- Gradually stir the dry ingredients into the wet mixture.
- Drop spoonfuls of dough onto a greased baking sheet.
- Bake at 350°F for 12 to 15 minutes, until edges are golden brown.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, or a mix of the two. If you don't have shortening, butter can be used as a substitute, but it may alter the texture slightly. Adding chopped nuts or dried fruits can enhance the cookies' flavor. For a spicier kick, increase the cinnamon or ginger to your liking. This recipe is reminiscent of Old Fashion Spice Cookies (Grandma Chamberlins), making it a delightful treat for spice lovers.
Serving Suggestions
These cookies are perfect as a standalone treat or served with a cup of tea or coffee. For a festive presentation, consider dusting them with powdered sugar or serving them alongside a scoop of vanilla ice cream. They pair beautifully with the Vanilla Glazed Pumpkin Bread for a delightful dessert platter. Consider offering a selection of cookies for guests to enjoy during gatherings.
Storage & Reheating
Allow the Lumberjacks to cool completely before storing. Keep them in an airtight container at room temperature for up to a week. If you want them to last longer, consider freezing them. Place them in a freezer bag or container, and they can be stored for up to three months. To reheat, simply warm them in a preheated oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Lumberjacks contains roughly 150 calories, with 1g protein, 13g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. It's recommended to use half whole wheat and half all-purpose flour to maintain a lighter cookie while still adding nutritional value.
What can I add to make these cookies more festive?
To enhance the festive feel, consider adding chopped nuts, dried cranberries, or chocolate chips. You can also sprinkle some coarse sea salt on top before baking for a sweet and salty contrast.
How can I ensure my cookies are chewy rather than crispy?
To achieve a chewy texture, be careful not to overbake the cookies. Remove them from the oven when the edges are just golden and centers are still soft. Additionally, using brown sugar instead of white sugar can help retain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).