Joe Froggers Recipe

Indulge in the irresistible magic of Joe Froggers, a delectable cookie recipe born from our baked explorations. These melt-in-your-mouth delights boast a rich molasses flavor, enhanced by warm spices and a hint of rum. Perfect for holiday baking or any special occasion, this recipe is sure to become a family favorite. Get ready to experience the ultimate cookie sensation!

Prep Time 45 mins

Cook Time 255 mins

Calories 134.4 kcal

Protein 2g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Joe Froggers

3 cups all-purpose flour
1 teaspoon salt
Ground Ginger
1/2 teaspoon ground nutmeg
Ground Cloves
1 teaspoon baking soda
Unsalted Butter
Vegetable Shortening
Dark Brown Sugar
Granulated Sugar
1/2 cup molasses
Dark Rum
Coarse Sugar

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How to Make Joe Froggers

Whisk together 3 cups flour, 1 teaspoon salt, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1 teaspoon baking soda in a large bowl. Set aside.
In a stand mixer fitted with the paddle attachment, cream together 1 cup softened butter and 1/2 cup shortening until light and fluffy.
Add 1 cup granulated sugar and 1 cup packed brown sugar; beat until combined.
Scrape down the sides of the bowl. Add 1/2 cup molasses and beat until the mixture is uniform in color.
Heat 1/3 cup of water until very hot.
Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, in three additions, beginning and ending with the dry ingredients. Mix until just combined.
Scrape down the sides of the bowl. Stir in 1 tablespoon of rum and mix for 15 seconds.
Cover the bowl and chill the dough for at least 3 hours, or preferably overnight.
Preheat oven to 375°F (190°C).
Line two baking sheets with parchment paper.
Lightly dust a clean work surface with flour.
Roll out the dough to 1/4 inch thickness.
Use a 2- to 3-inch round cookie cutter to cut out cookies.
Transfer cookies to prepared baking sheets and sprinkle with sanding sugar.
Bake for 8-12 minutes, or until the edges are set.
Let the cookies cool on the baking sheet for 5 minutes.
Transfer cookies to a wire rack to cool completely.
Store cookies in an airtight container for up to 3 days.