Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press
According to the Christian Science Monitor this is a cookie with a unique history. Actually, Joe Froggers is the original name of this old-fashioned molasses cookie that’s still a favorite in New England today. It originated in Marblehead, Massachusetts, where a fisherman named Uncle Joe lived by a large frog pond.
Uncle Joe cooked-up the best molasses cookies in town and people called them Joe Froggers because they were plump and dark as the fat little frogs in the pond. Marblehead fishermen asked him often to make a batch of cookies to take to sea, because they didn’t get hard like most cookies. Uncle Joe wouldn’t give out the recipe, but he joked by saying that what kept them soft was the he put seawater in the batter. (Note: I don’t use seawater in my recipe.) Finally, a lady by the name of Mammy Cressy, who claimed to be Uncle Joe’s daughter, gave the recipe to a fisherman’s wife. While I have made some modifications to the original recipe I think this would pass Uncle Joe’s yummy taste test.
Author’s Note: I always make these cookies to give away at Christmas time, but they are great all year round.
Prep time: 15 minutes
Bake time: 12 minutes
Yield: 30 cookies
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon clove
1 tablespoon Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1/4 cup molasses
1 large egg
1/3 cup crystalline or turbinado sugar (for sprinkling on top)
- Spray a sheet pan with non-stick cooking spray.
- In medium bowl, mix the flour, baking soda, pumpkin pie spice, cinnamon, clove, cocoa powder and salt; set aside.
- In a large bowl, cream the butter and granulated sugar with electric mixer on medium speed until light and fluffy.
- Add the molasses and egg, beating until combined. On low speed, beat in the flour mixture until blended.
- Refrigerate the dough for about 15 minutes.
- Preheat an oven to 350°F.
- Scoop the dough into 1-inch balls; roll the cookies in crystalline sugar and place the balls 2 inches apart on the sheet pan.
- Bake 12 minutes or until the edges are set.
- Cool the cookies on the pan for 5 minutes; then move the cookies to a cooling rack.
ChefSecret: The addition of cocoa powder gives this cookie a 3-dimensional flavor that hard to beat. Feel free to spice up or down according to your taste.