Joe Frogger Cookies
Big, chewy molasses-spice cookies with a hint of dark rum, named after a frog pond in Marblehead, Massachusetts. These oversized New England classics have a slightly crisp edge and a soft, rich center — perfect with a glass of cold milk or a cup of tea on a chilly afternoon.
For 12 servings
- prep
Preheat oven and prepare baking sheets.
1.Preheat oven to 375°F.2.Line two baking sheets with parchment paper. - mix
Whisk together the dry ingredients.
In a large bowl, whisk together flour, ginger, cloves, nutmeg, allspice, baking soda, and salt until well combined.
- mix · ~5 min
Cream butter and sugar, then add wet ingredients.
1.In a separate large bowl, beat softened butter with 1 cup sugar until light and fluffy.2.Add molasses and dark rum; beat until smooth.3.Stir the hot water into the molasses mixture until fully incorporated.TIPHot water helps the molasses blend smoothly without seizing the butter. - mix · ~2 min
Combine wet and dry ingredients into a dough.
Gradually add the dry flour mixture to the wet molasses mixture, stirring until a soft, uniform dough forms. The dough will be sticky.
- prep · ~10 min
Shape and coat the cookie dough balls.
1.Scoop generous 2-tablespoon portions of dough.2.Roll each portion into a ball with lightly floured hands.3.Roll each dough ball in the reserved ¼ cup sugar to coat completely. - bake · ~12 min
Bake the cookies until set and cracked on top.
Place sugared dough balls on prepared baking sheets, spacing them at least 3 inches apart. Bake for 10 to 12 minutes, until cookies are puffed, the tops are crackled, and edges are just set.
TIPThe cookies will look slightly underdone in the center — they firm up as they cool. - rest · ~5 min
Cool cookies on the baking sheet, then transfer.
Let cookies rest on the hot baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the dough for 15 minutes if it feels too sticky to roll—it firms up without losing its spread.
- 2Use a cookie scoop for uniform 2-tablespoon portions so all cookies bake evenly.
- 3Don't skip the hot water step; it thins the molasses and prevents the butter from seizing into clumps.
- 4Space dough balls at least 3 inches apart—these cookies spread generously during baking.
- 5Let the cookies rest on the baking sheet for the full 5 minutes; the residual heat sets the centers perfectly.
- 6Store cooled cookies in an airtight container for up to 5 days; they soften and deepen in flavor over time.
Adapt it for your goals.
Spiced rum swap
Replace dark rum with spiced rum for extra layers of cinnamon and vanilla that complement the ginger and nutmeg.
non alcoholicNon-alcoholic
Omit the rum and add 2 tsp rum extract plus 1 extra tablespoon of water for a family-friendly version with the same flavor profile.
whole wheatWhole wheat
Substitute half the all-purpose flour with whole wheat flour for a heartier texture and a nuttier taste that pairs well with the molasses.
lemon ginger twistLemon-ginger twist
Add 1 tablespoon of finely grated lemon zest to the wet ingredients for a bright citrus note that cuts through the rich molasses.
gluten freeGluten-free
Use a 1:1 gluten-free baking flour blend in place of all-purpose flour; chill the dough an extra 10 minutes to prevent excessive spreading.
Why this is on our healthy list.
Good Source of Iron
Molasses is naturally rich in iron, providing a small but meaningful boost to your daily intake with every cookie.
Contains Antioxidants from Spices
Ginger, cloves, and nutmeg are known for their antioxidant properties, which support overall wellness.
Lower in Refined Sweeteners
Much of the sweetness comes from molasses instead of white sugar, offering trace minerals like calcium and magnesium.
Frequently asked questions
The dough may have been too warm—chill it for 15-20 minutes before shaping. Also ensure butter is just softened, not melted.
