Joe Frogger Cookies

froggersJoe Frogger cookies have a long history, dating all the way back to 1700s  Massachusetts. According to various sources, Joseph and Lucretia Brown owned Black Joe’s Tavern, and Lucretia originally baked these treats in a skillet, so they were pancake-sized. Some say these cookies were called froggers because they were as large as the lily pads in the nearby pond, while others believed the batter looked like a frog when it hit the skillet. Whatever the reason, I wonder why they’re not called Lucretia Froggers, since she’s the one who invented them. The patriarchy, man. It’ll get you every time.

Regardless of why they’re called what they’re called, they are absolutely delicious. They’re quite large – I baked no more than five or six on one baking sheet at a time – and made with molasses, rum, and warm spices. Really, how can you go wrong with such amazing ingredients? The recipe below comes from my trusty King Arthur Flour Cookie Companion, though the size in the original recipe is “somewhere in size between a table tennis ball and golf ball.” I just used my 2-inch scoop, and it worked really well.

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons butter
  • 1/2 cup light brown sugar
  • 2/3 cup molasses
  • 3 tablespoons dark rum

Preparation

In a medium mixing bowl, whisk together flour, ginger, cloves, nutmeg, allspice, salt, and baking soda; set aside. In a medium saucepan set over low heat, melt butter, brown sugar, molasses, and rum, stirring until smooth. Pour into flour mixture and stir to completely combine; the batter will be very thin, like cake batter, but will firm up once chilled. Chill the batter for about 1 hour, until firm enough to scoop – it will still be quite sticky.

Preheat oven to 375 degrees. Line three baking sheets with parchment paper. Using a 2-inch cookie scoop, scoop dough into prepared sheets, leaving at least 2 inches between them. Lightly spray your fingers with baking or cookie spray and press to flatten slightly; the cookie dough is very sticky, so it helps to grease your fingers.

Bake for 10-11 minutes, until edges are set but centers still look a bit puffy. Remove from oven and allow to cool on wire racks for several minutes; the cookies are very fragile when they’re first out of the oven. Once cookies are firm enough, remove them to a wire rack to cool completely. My recipe made 17 cookies, but the original was supposed to yield 16.