Joe Froggers

Get ready for a taste of New England history that’ll knock your socks off! These Joe Froggers are giant, chewy molasses cookies with a kick of rum that dates back to Revolutionary War times. One bite of these spiced discs of deliciousness and you’ll understand why sailors packed these sturdy treats for long voyages at sea.

What makes Joe Froggers truly special is their incredible shelf life and that perfect balance of warm spices against deep molasses flavor. The hint of rum isn’t just for taste (though it’s delicious!)—it was originally used as a preservative. These cookies stay chewy for days, developing even more complex flavors as they sit. The edges get perfectly crisp while the centers remain delightfully soft and chewy.

Ingredients

For the Cookie Dough:

• 1/3 cup plus 1 tablespoon hot water
• 1 cup unsulphured dark molasses
• 2-1/2 tablespoons dark rum, such as Gosling’s
• 3 – 3-1/2 cups all-purpose flour, plus more for work surface
• 1-1/2 teaspoons table salt
• 1 teaspoon baking soda
• 1-1/4 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup (1 stick) salted butter, softened, plus more for baking sheets
• 1 cup granulated sugar, plus more for rolling

Steps

1. In a medium bowl, whisk together 1/3 cup plus 1 tablespoon hot water, 1 cup unsulphured dark molasses, and 2-1/2 tablespoons dark rum until fully combined. The hot water helps thin the molasses, making it easier to incorporate later. Set this mixture aside to cool slightly while preparing the other ingredients.
2. In a large second bowl, whisk together 3 cups flour, 1-1/2 teaspoons salt, 1 teaspoon baking soda, 1-1/4 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon freshly grated nutmeg until evenly distributed. Proper mixing at this stage prevents pockets of salt or baking soda in your finished cookies.
3. In another large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy, about 4 minutes. Don’t rush this step – proper creaming incorporates air that helps the cookies rise and creates that perfect texture. The mixture should be pale yellow and noticeably fluffier than when you started.
4. Add one-third of the flour mixture to the butter and sugar and stir until evenly mixed. Then add half the molasses mixture and beat to combine, stopping occasionally to scrape down the sides of the bowl with a spatula. Look for a uniform color with no streaks of molasses.
5. Repeat with another third of the flour mixture, then the remaining molasses mixture, scraping the bowl after each addition. The dough will start to get sticky but should be coming together nicely.
6. Add the remaining third of the flour mixture and beat to combine. If the dough seems too loose or sticky to handle, add the extra 1/2 cup flour a tablespoon at a time until it reaches a firm, pliable consistency. The dough should be soft but not overly sticky – you should be able to handle it without it clinging excessively to your fingers.
7. Divide the dough into two equal balls, cover each tightly with plastic wrap, and chill for at least 1 hour and up to overnight. This resting period is crucial – it allows the flour to fully hydrate and the flavors to meld. The dough is much easier to handle when properly chilled.
8. Preheat oven to 375°F (190°C) and grease two baking sheets with butter or line them with parchment paper. Position your oven racks in the upper and lower thirds of the oven for even baking.
9. Choose one of these two methods for shaping your cookies:

• Option 1 (Traditional): On a lightly floured surface, roll the dough out to a 1/2-inch thickness. Use a floured 2-inch cookie cutter or drinking glass to cut the dough into rounds. Transfer the cookies to the prepared baking sheets, leaving about 2 inches between cookies to allow for spreading.
• Option 2 (Easier method): Break off walnut-sized pieces of dough (about 1-1/2 tablespoons each) and roll them into balls between your palms. Roll each ball in granulated sugar until fully coated, then arrange them 2 inches apart on the baking sheet. Press the bottom of a drinking glass onto each ball of dough, gently flattening to about 1/4-inch thickness.

1. Bake the cookies until they have set but still seem soft in the middle, about 10-12 minutes. The edges should be firm but the centers will appear slightly underdone – this is perfect! They’ll continue cooking slightly as they cool and will set up to the perfect chewy texture. Look for slight cracking on top as an indicator of doneness.
2. Allow cookies to cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely. This brief rest makes them easier to transfer without breaking.

Smart Swaps

• Swap dark rum for 2 tablespoons apple cider mixed with 1/2 teaspoon rum extract for an alcohol-free version
• Use coconut sugar instead of granulated sugar (1:1 ratio) for a less refined option with subtle caramel notes
• Replace 1/2 cup butter with 1/4 cup butter plus 1/4 cup applesauce to reduce fat while maintaining moisture

Make It Diabetes-Friendly

• Replace 1 cup granulated sugar with 3/4 cup Swerve Brown Sugar Replacement (reduces carbs by approximately 190g total)
• Use blackstrap molasses instead of regular molasses – it has a lower glycemic index and provides beneficial minerals
• Make smaller cookies (1 tablespoon size) to reduce carb content per serving to approximately 8g per cookie
• Pair with a small protein source like 1 oz of nuts to slow glucose absorption

Pro Tips

• These cookies actually taste better on day 2 or 3 as the spices develop – store them in an airtight container with a slice of bread to maintain moisture
• For perfectly round cookies, use a circular cookie cutter to reshape them while still warm from the oven
• Grate your nutmeg fresh – pre-ground nutmeg loses its potency quickly and won’t give you that distinctive warm aroma
• If your dough is too sticky to work with even after chilling, dust your hands with flour rather than adding more to the dough