Joe Froggers Molasses Cookies
Take a bite of history with these iconic Joe Froggers Molasses Cookies, a New England classic that’s as rich in flavor as it is in tradition. These jumbo cookies balance deep molasses, warm spices like ginger and cinnamon, and a subtle hint of dark rum for a uniquely bold and comforting taste. Named after a 19th-century tavern keeper, these cookies were designed to stay soft for days, making them perfect for long journeys—or just satisfying your sweet tooth at home. The dough’s overnight chill ensures maximum spiced flavor and easy handling, while the soft, chewy texture is complemented by a hint of crispness around the edges. Pair these timeless molasses cookies with a steaming cup of coffee or tea for an irresistible treat that’s steeped in nostalgia and packed with old-fashioned charm.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground ginger
- 0.75 teaspoons Ground cloves
- 0.5 teaspoons Ground nutmeg
- 1 teaspoons Ground cinnamon
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Molasses
- 2 tablespoons Dark rum
- 0.25 cup Water
Instructions
In a large mixing bowl, whisk together the flour, baking soda, salt, ginger, cloves, nutmeg, and cinnamon. Set aside.
In a separate large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the molasses, rum, and water to the butter mixture, and mix until well combined. The mixture may look slightly separated at this stage, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a soft dough forms. The dough will be sticky.
Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling the dough allows the flavors to meld and makes it easier to handle.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a round cookie cutter (about 3-4 inches in diameter) to cut out circles of dough. Re-roll scraps as needed.
Place the cookie dough circles onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly puffed. Do not overbake; they should remain soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container for up to 1 week, or freeze for longer storage. Enjoy with a cup of tea or coffee for a classic New England treat!
Nutrition Facts
Calories |
5024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3229 mg | 140% | |
| Total Carbohydrate | 856.7 g | 312% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 440.6 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 5330 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
