Description
Ever craved a cookie that’s soft, chewy, and packed with warm, spicy flavors? Joe Froggers are a classic New England treat, dating back to the late 18th century in Marblehead, Massachusetts. These oversized molasses cookies, flavored with a blend of ginger, cloves, nutmeg, and allspice, are said to have been created by Lucretia Brown, whose husband, Joseph Brown, ran a tavern near a frog pond
Ingredients
Joe Froggers use pantry staples to create their signature soft, spiced texture. Here’s what you’ll need for 36 servings:
- ½ cup shortening: Provides a tender, chewy texture.
- 1 cup white sugar: Sweetens the cookies, balancing the molasses.
- 1 cup dark molasses: Adds deep, rich flavor and moisture.
- ½ cup water: Helps achieve the right dough consistency.
- 4 cups all-purpose flour: Forms the cookie’s structure.
- 1 ½ teaspoons salt: Enhances flavors and nods to the historical “seawater” ingredient.
- 1 teaspoon baking soda: Helps the cookies rise slightly.
- 1 ½ teaspoons ground ginger: Adds warm, spicy notes.
- ½ teaspoon ground cloves: Contributes a bold, aromatic flavor.
- ½ teaspoon ground nutmeg: Provides a warm, nutty depth.
- ¼ teaspoon ground allspice: Rounds out the spice blend.
- Additional sugar (optional): For sprinkling on top for a subtle crunch.
Why These Ingredients Matter
- Molasses: The star ingredient, giving Joe Froggers their dark color, rich flavor, and chewy texture.
- Spices: Ginger, cloves, nutmeg, and allspice create the warm, colonial-era flavor profile.
- Shortening: Ensures a soft, stable cookie that stays fresh for days.
- No Eggs: Makes the cookies naturally vegan-friendly (with vegan shortening) and contributes to their long shelf life.
Substitutions and Variations
- Shortening: Use unsalted butter (114 grams) for a richer flavor, though cookies may be slightly crisper.
- Molasses: Use light molasses for a milder flavor, but dark molasses is traditional for depth.
- Water: Replace with ⅓ cup water and 2 tablespoons dark rum (or 1 teaspoon rum extract) for historical authenticity.
- Vegan Option: Use vegan shortening or coconut oil; the recipe is naturally egg-free.
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend; one user reported success with this swap.
- Spice Boost: Add ¼ teaspoon black pepper or cardamom for extra complexity, as some bakers do.
- Raisins: Fold in ½ cup raisins for a chewy, fruity twist, as some modern recipes include
Instructions
Step 1: Gather and Prep
- Gather ½ cup shortening, 1 cup white sugar, 1 cup dark molasses, ½ cup water, 4 cups all-purpose flour, 1 ½ teaspoons salt, 1 teaspoon baking soda, 1 ½ teaspoons ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.
- Optionally, have extra sugar for sprinkling.
Tip: Measure molasses in a greased measuring cup to prevent sticking.
Step 2: Make the Dough
- In a large bowl, cream ½ cup shortening and 1 cup white sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Mix in 1 cup dark molasses and ½ cup water until well combined.
- In a separate bowl, sift or whisk together 4 cups all-purpose flour, 1 ½ teaspoons salt, 1 teaspoon baking soda, 1 ½ teaspoons ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.
- Gradually blend the dry ingredients into the wet mixture, stirring until a sticky dough forms.
- Cover the dough with plastic wrap and chill overnight (at least 8 hours) to firm up.
Tip: If the dough is too sticky after chilling, add up to ½ cup more flour, 1 tablespoon at a time, until workable.
Step 3: Shape the Cookies
- Preheat your oven to 375°F (190°C).
- Lightly grease cookie sheets or line with parchment paper.
- On a floured surface, roll out the chilled dough to ¼-inch thickness.
- Use a 3-inch round cookie cutter to cut out circles and place them on the prepared cookie sheets, leaving 1-2 inches between cookies for spreading.
- Optionally, sprinkle the tops with additional white sugar for a slight crunch.
Tip: Roll between two sheets of parchment paper to prevent sticking, as the dough can be tacky.
Step 4: Bake the Cookies
- Bake for 10-12 minutes, until the edges are set and very lightly browned but the centers remain slightly soft.
- Let cookies cool on the baking sheet for 2 minutes to firm up, then transfer to a wire rack to cool completely.
Tip: Check at 8 minutes if making smaller cookies to avoid overbaking, as they can burn easily.
Step 5: Serve
- Serve cooled cookies with a glass of milk or tea for dunking, as their soft texture is perfect for it.
Tip: Cookies soften further over time, making them ideal for dunking