Joe frogger cookies recipe

Joe Frogger Cookies recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Introducing the Joe Frogger Cookies Recipe, a delightful treat with a rich history. These cookies are named after Joseph Brown, a Revolutionary War soldier known as "Joe Frogger," who supposedly created this recipe. Passed down through generations, these cookies are a blend of molasses, spices, and rum, resulting in a chewy and flavorful treat. Perfect for holiday gatherings or any time you want to savor a taste of history.

Keywords: Joe Frogger cookies, recipe, molasses, spices, rum.

Joe frogger cookies recipe details

Joe frogger cookies recipe, recipe Rating: 4.4
Number of votes:101

Ingredients

3-1/2 cups flour

1-1/2 teaspoons salt

1-1/2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon grated nutmeg

1/4 teaspoon allspice

1 cup molasses

1/2 cup vegetable shortening

1 cup light brown sugar

2 Tablespoons dark rum

1/3 cup hot water

Instructions:

A colonial ginger cookie loved by generations of Marbleheaders. They were originally made by Black Joe Brown and Aunt Crese of Gingerbread Hill. Seamen took them on long voyages as they kept well. Now enjoyed by guests at Harborside House in Marblehead.

Mix flour, salt, ginger, baking soda, cloves, nutmeg, and allspice in a medium bowl. In a large bowl, beat together the molasses, shortening, and brown sugar. Combine hot water and rum. To the sugar-molasses mixture, add alternately the dry ingredients and the diluted rum. (If the dough is dry, add an additional tablespoon or two of water, one at a time.) Roll out the dough between two sheets of waxed paper until 1/4 inch thick. Refrigerate for at least two hours. (If desired, refrigerated dough may then be put into freezer bags and frozen for later use).

Preheat oven to 375 degrees. Grease 2 baking sheets. Cut the dough into 3-inch cookies with a cookie cutter (or coffee can for the traditional larger size). Place them on greased baking sheets. Bake at 375 for 10 to 12 minutes. Cookies should be dark around the edges and firm in centers. Set baking sheet on a rack to cool for 3 minutes. Then remove the cookies to a rack to cool completely.