Joe Frogger Cookies with Cardamom Milk

Instructions

1. 1

   In a medium bowl, whisk together the all-purpose flour, salt, baking soda, ground ginger, cloves, nutmeg, and allspice. Set this dry mixture aside.

2. 2

   In a separate small bowl or liquid measuring cup, stir the hot water and dark rum together. Add the molasses and stir until the mixture is smooth and uniform.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and packed dark brown sugar on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl as needed.

4. 4

   Reduce the mixer speed to low. Slowly and carefully stream the molasses-rum mixture into the creamed butter and sugar. Mix until just combined. The mixture may look slightly separated, which is normal.

5. 5

   With the mixer still on low, gradually add the dry flour mixture in three additions. Mix until just a few streaks of flour remain. Be careful not to overmix.

6. 6

   The dough will be very soft and sticky. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This step is crucial for developing flavor and preventing the cookies from spreading too much.

7. 7

   When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

8. 8

   Using a large cookie scoop (about 3 tablespoons), portion the chilled dough onto the prepared baking sheets. These are traditionally large cookies, so leave at least 3-4 inches of space between each dough ball.

9. 9

   Bake one sheet at a time for 12-14 minutes. The edges should be set, but the centers will look soft and slightly underbaked. Do not overbake for a chewy texture.

10. 10

    Let the cookies cool on the baking sheet for 5 minutes to firm up before carefully transferring them to a wire rack to cool completely. The cookies will flatten and crinkle as they cool.