Ingredients for Joe Froggers Molasses Cookies
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground ginger
- Clove
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup water
- Rum
- 1 teaspoon baking soda
- Dark Molasses
- Shortening
- 1 ½ cups packed light brown sugar
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How to Make Joe Froggers Molasses Cookies
- Preheat oven to 375°F (190°C). Lightly flour your work surface.
- In a medium bowl, sift together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.
- In a small bowl, combine ½ cup water with ¼ cup dark rum (or apple juice).
- In another small bowl, stir together 1 teaspoon baking soda and ½ cup molasses until well combined.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Gradually add the dry ingredients (from step 2) and the wet ingredients (from steps 3 and 4) to the creamed butter and sugar mixture, alternating between the two and adding a third of each at a time. Mix until just combined after each addition.
- Chill the dough, preferably overnight, for optimal flavor and texture.
- On a lightly floured surface, roll out the dough to ¼-inch thickness.
- Use a 4-inch cookie cutter to cut out the cookies.
- Place cookies onto greased baking sheets, leaving some space between each cookie for spreading.
- Bake for 10-12 minutes, or until edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
124g
Fat
10g
Carbs
21g
