Joe Froggers Recipe
Joe Froggers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Large, soft and chewy, these molasses cookies make a great snack. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make these again.—Taste of Home Test Kitchen
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch

Ingredients

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 cup molasses
  • 1/3 cup hot water
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Sugar

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. In a small bowl, whisk molasses, hot water and rum. In another bowl, whisk the flour, salt, ginger, baking soda, cloves, nutmeg and allspice; add to creamed mixture alternately with molasses mixture, beating after each addition. Refrigerate, covered, 4 hours or until easy to handle.
Preheat oven to 375°. Shape dough into 1-1/2-in. balls and place 3 in. apart on greased baking sheets. Flatten to 1/2-in. thickness with bottom of a glass dipped in sugar.
Bake 12-14 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in airtight containers. Yield: 1-1/2 dozen.
Originally published as Joe Froggers in Taste of Home Recipes Across America 2013, p103

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 cup molasses
  • 1/3 cup hot water
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Sugar
  1. In a large bowl, cream shortening and brown sugar until light and fluffy. In a small bowl, whisk molasses, hot water and rum. In another bowl, whisk the flour, salt, ginger, baking soda, cloves, nutmeg and allspice; add to creamed mixture alternately with molasses mixture, beating after each addition. Refrigerate, covered, 4 hours or until easy to handle.
  2. Preheat oven to 375°. Shape dough into 1-1/2-in. balls and place 3 in. apart on greased baking sheets. Flatten to 1/2-in. thickness with bottom of a glass dipped in sugar.
  3. Bake 12-14 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in airtight containers. Yield: 1-1/2 dozen.
Originally published as Joe Froggers in Taste of Home Recipes Across America 2013, p103

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Diana Evans User ID: 1337458 222433
Reviewed Mar. 9, 2015

"I found 10 minutes was enough time to bake these cookies. They didn't last long around my house! Excellent and a nice taste of Old New England."

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