Why You’ll Love Joe Frogger Cookies Recipe

I love this recipe because it’s packed with old-fashioned flavor and doesn’t rely on eggs or complicated techniques. The molasses keeps the cookies soft, the spice blend gives them warmth, and chilling the dough makes them easy to roll and cut. These cookies stay moist for days, which makes them perfect for baking ahead.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¾ cup molasses
¾ cup brown sugar
½ cup unsalted butter, softened
½ cup hot water
2 tablespoons rum (or rum extract equivalent)

Directions

I start by whisking together the flour, baking soda, salt, ginger, cloves, nutmeg, and allspice in a medium bowl, then set it aside.

In a large bowl, I cream the softened butter with the brown sugar and molasses until smooth and well combined.

In a separate measuring cup, I combine the hot water and rum. I then alternate adding the dry ingredients and the liquid mixture into the molasses mixture, starting and ending with the flour. I mix just until a soft dough forms.

I cover the dough and refrigerate it for at least 2 hours so it firms up and becomes easier to work with.

Once chilled, I roll the dough out to about ¼-inch thickness on a lightly floured surface. I use a round cookie cutter to cut out the cookies and place them on parchment-lined baking sheets.

I bake the cookies in a preheated 190°C oven for 10–12 minutes, rotating the trays halfway through, until the edges are set and slightly darkened.

After baking, I let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. I usually need around 20 minutes of active prep time, about 2 hours of chilling time, and 10–12 minutes per batch for baking.

Variations

I like adding a little extra ginger for more spice or rolling the dough slightly thicker for softer cookies.

Storage/Reheating

I store Joe Frogger cookies in an airtight container at room temperature for up to 5 days. They actually taste better after a day or two as the flavors deepen. I don’t usually reheat them, but they’re great slightly warmed for a few seconds if desired.

FAQs

Why are Joe Frogger cookies rolled instead of dropped?

I roll them because the dough is soft and cuts into uniform rounds after chilling.

Do these cookies taste like gingerbread?

They’re similar, but I find Joe Froggers softer and more molasses-forward.

Can I skip chilling the dough?

I don’t recommend it, as chilling makes the dough much easier to handle.

Are Joe Frogger cookies crispy?

They’re soft and chewy rather than crisp.

Can I freeze the dough?

I freeze the dough tightly wrapped for up to 2 months and thaw it before rolling.

Why don’t these cookies use eggs?

The molasses and liquid provide moisture and structure without eggs.

Can I use all white sugar?

I prefer brown sugar for depth, but white sugar will work.

What size cutter works best?

I usually use a 3-inch round cutter.

Can I re-roll the scraps?

Yes, I re-roll the scraps once or twice without issue.

What do you serve these with?

I love them with tea, coffee, or a glass of milk.

Conclusion

Joe Frogger cookies are a timeless, comforting treat that I love baking when I want something rich, soft, and warmly spiced. With their deep molasses flavor and tender texture, they’re a cookie I keep coming back to whenever I’m craving something truly classic.