Joe Froggers (Molasses Spice Cookies)


(1 vote) 5 1

Wonderful oversized molasses-spice cookies. Moist, rum flavored and very addictive.

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brandon, ms


  • 1/2 C. dark rum (such as Myers)
  • 1 Tbs. water
  • 1 1/2 tsp. salt
  • 3 C. all purpose flour
  • 3/4 tsp. ginger
  • 1/2 tsp. allspice
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1 C. mild molasses
  • 1 tsp. baking soda
  • 1 stick unsalted butter, softened
  • 1 C. sugar

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Stir rum, salt, and water in a small bowl until salt dissolves. Whisk flour, ginger, allspice, nutmeg, and cloves in a medium bowl. Stir the molasses and baking soda in a large measuring cup (it will bubble) allow to set until double in volume, about 15 minutes. Beat the butter and sugar with mixer on medium until fluffy, about 2 minutes. Reduce speed to low and gradually beat in the rum mixture. Add flour mixture and molasses mixture alternately in two batches, scraping down the sides of the bowl as needed. Cover the bowl with plastic wrap and refrigerate until stiff, at least 8 hours or as long as 3 days.Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Work with 1/2 the dough at a time, on a heavily floured work surface. Roll out to 1/4-inch thickness. Cut out cookies with a 3 1/2 inch cutter and space 1 1/2 inches apart on prepared baking sheets. Bake until the cookies are set and just beginning to crack, about 8 minutes (switch and rotate the baking sheets halfway through baking). Cool on the cookie sheets for 10 minutes. Then transfer to wire rack to completely cool. Repeat with remaining dough. Cookies can be stored in an airtight container for up to 1 week.

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