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

Scale

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

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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