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A historic New England treat from Marblehead, Massachusetts. These large, dark, and wonderfully chewy cookies are packed with the rich flavors of molasses, dark rum, and a blend of warm spices. Their unique texture and taste have been cherished for centuries.
For 12 servings
In a medium bowl, whisk together the all-purpose flour, salt, baking soda, ground ginger, cloves, nutmeg, and allspice. Set this dry mixture aside.
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.
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.
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.
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.
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.
When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
A historic New England treat from Marblehead, Massachusetts. These large, dark, and wonderfully chewy cookies are packed with the rich flavors of molasses, dark rum, and a blend of warm spices. Their unique texture and taste have been cherished for centuries.
This new_england recipe takes 99 minutes to prepare and yields 12 servings. At 352.42 calories per serving with 3.75g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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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.
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.
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.
Replace the dark rum with an equal amount of water, apple cider, or 1 teaspoon of rum extract mixed with the water.
Adjust the spices to your liking. Add a pinch of black pepper or cardamom for a different kind of warmth.
While not traditional, you could fold in 1 cup of chopped crystallized ginger or dark chocolate chunks for a modern twist.
Unsulphured molasses is a good source of essential minerals like iron, calcium, magnesium, and potassium, which are important for bone health and energy production.
Ginger and cloves contain compounds like gingerol and eugenol, which have natural anti-inflammatory and antioxidant properties that can help soothe digestion and support overall wellness.
Spices like nutmeg and allspice are rich in antioxidants, which help protect the body's cells from damage caused by free radicals.
A Joe Frogger is a large, chewy molasses-spice cookie that originated in Marblehead, Massachusetts, in the late 18th century. It's known for its dark color, rich flavor from rum and spices, and its long shelf life, which made it popular with sailors.
The most popular legend attributes the cookie to a man named Joseph Brown, who lived near a frog pond. His cookies were large and dark, supposedly resembling the frogs in the pond, hence the name 'Joe Froggers.'
Absolutely. You can substitute the 1/4 cup of dark rum with an equal amount of water or apple cider for a non-alcoholic version. For a hint of rum flavor, add 1 teaspoon of rum extract to the liquid.
This is a common issue. The primary cause is not chilling the dough long enough. Chilling solidifies the butter, which slows down spreading in the oven. Also, ensure your butter is softened, not melted, and that you measure your flour correctly.
Store them in an airtight container at room temperature. They will stay fresh for up to a week. Their flavor actually deepens and improves after a day or two.
Joe Frogger cookies are a dessert and should be considered an occasional treat. They are high in sugar and carbohydrates from the flour, brown sugar, and molasses.
One serving, which is two cookies, contains approximately 380-420 calories, depending on the exact size and ingredients used.
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