Joe Frogger Cookies Gingerbread Recipes

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JOE FROGGERS



Joe Froggers image

Large, soft and chewy, these cookies are made to munch. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again!, soft and chewy, these are a great snack. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1/2 cup shortening
1 cup packed brown sugar
1 cup molasses
1/3 cup hot water
2 tablespoons rum or 1 teaspoon rum extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Sugar

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. In a small bowl, whisk molasses, hot water and rum. In another bowl, whisk the flour, salt, ginger, baking soda, cloves, nutmeg and allspice; add to creamed mixture alternately with molasses mixture, beating after each addition. Refrigerate, covered, 4 hours or until easy to handle., Preheat oven to 375°. Shape dough into 1-1/2-in. balls and place 3 in. apart on greased baking sheets. Flatten to 1/2-in. thickness with bottom of a glass dipped in sugar., Bake 12-14 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

JOE FROGGERS



Joe Froggers image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

3 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 cup solid vegetable shortening
1 cup sugar
1/4 cup dark rum
2 teaspoons coarse salt
1 teaspoon baking soda
1 cup dark molasses

Steps:

  • Into a medium bowl, sift together the flour, ginger, cloves, nutmeg, and allspice; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening and sugar until light and fluffy.
  • Meanwhile, in glass measuring cup, combine the rum, 1/4 cup water, and salt. Stir to dissolve; set aside. Stir the baking soda into the molasses; set aside. To the shortening mixture, add the liquid ingredients alternating with the dry ingredients scraping down the sides of the bowl as necessary. The dough will be sticky. Transfer to a baking sheet, and cover with plastic wrap. Chill overnight in the refrigerator.
  • Preheat the oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats). Remove dough from refrigerator, and transfer half of the dough at a time to a floured work surface. Roll out dough 1/8-inch-thick. Using a 4-inch round cutter or a large glass, cut out dough rounds. Using a spatula, place cookies 2 inches apart on prepared baking sheets. Bake until the tops begin to crack, 10 to 12 minutes. Repeat with remaining dough. Transfer baking sheets to wire racks to cool completely. Store in an airtight container for up to 3 days.

JOE FROGGERS



Joe Froggers image

This is from Maida Heatter's New Book of Great Desserts. They are a good cookie for traveling or mailing. The dough should be refrigerated overnight before the cookies are rolled, cut and baked. Allow plenty of time for baking since they are only baked 4 at a time. Prep times are only approximate. You mileage will vary.

Provided by skat5762

Categories     Dessert

Time P1DT15m

Yield 20 serving(s)

Number Of Ingredients 13

4 1/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ginger
3/4 teaspoon clove
3/4 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon allspice
1 teaspoon finely ground black pepper (optional)
6 ounces unsalted butter
3/4 cup sugar
1 cup dark molasses or 1 cup light molasses
1/3 cup coffee (amounts can vary to your taste, or use all of any one, or try 1 Tablespoon instant coffee dissolved) or 1/3 cup dark rum (amounts can vary to your taste, or use all of any one, or try 1 Tablespoon instant coffee dissolved)

Steps:

  • Sift together the flour, baking soda, salt, ginger, cloves, nutmeg, mace, allspice and optional black pepper.
  • Set aside.
  • In the large bowl of an electric mixer, beat the butter until it softens.
  • Add the sugar and beat to mix.
  • Beat in the molasses.
  • Then, on low speed, add about half of the dry ingredients, scraping the bowl as necessary with a rubber spatula and beating until mixed.
  • Beat in the water or coffee and rum, and then the remaining dry ingredients.
  • Cover the bowl with plastic wrap or foil and refrigerate until it is firm enough to be handled.
  • Then divide into thirds and wrap each piece in plastic wrap: refrigerate overnight.
  • When you are ready to bake, adjust a rack to the center of the oven and preheat to 375°F.
  • Cut aluminum foil to fit cookie sheets, and place on sheets.
  • Flour a pastry cloth and a rolling pin, using more rather than less flour.
  • Unwrap one of the packages of dough and place it on the cloth.
  • Pound it a bit with the rolling pin to soften it slightly.
  • Turn it over to flour both sides.
  • Work very quickly because the dough will become sticky and unmanageable if it softens too much.
  • Roll out in all directions until the dough is 1/4-inch thick.
  • Quickly cut with a floured 5-inch round cutter.
  • Use a wide metal spatula to transfer the cookies to the foil.
  • Quickly and carefully place them about 1 inch apart on the foil, about 4 per sheet.
  • Press scraps together and re chill (freezer is O. K.), the re roll and cut.
  • Bake one sheet at a time for 13-15 minutes, reversing the sheet from front to back during baking, to ensure even baking.
  • Watch these very carefully- they must not burn even a bit on the bottoms or it will spoil the taste.
  • If they seem to be browning too much on the bottoms, be prepared to slide an extra cookie sheet under the one that is baking.
  • Or raise the rack slightly higher in the oven (but I have found that if I bake these higher, they crack. It is only minor, but it does not happen when they are baked on the middle rack- that is why I only bake these one sheet at a time).
  • Be very careful not to over bake these cookies.
  • They will become firmer as they cool, and they should remain a bit soft and chewy in the middle.
  • If you use a smaller cookie cutter, the cookies will probably bake in slightly less time.
  • Slide the foil off the sheet and let stand for a few minutes (meanwhile, slide the cookie sheet under another piece of foil with cookies on it and place in oven).
  • Use a wide metal spatula to transfer the cookies to a rack to cool.
  • Since these are so large, if the rack is not raised enough (at least 1/2 inch or more), place the rack on any right-side up bowl or pan to make room for more air to circulate underneath.
  • When completely cool, store these airtight.
  • I wrap them, two to three a package, bottoms together, in clear cellophane.

Nutrition Facts : Calories 238.9, Fat 7.2, SaturatedFat 4.5, Cholesterol 18.3, Sodium 158.3, Carbohydrate 41, Fiber 0.8, Sugar 16.9, Protein 2.9

JOE FROGGER COOKIES (GINGERBREAD)



Joe Frogger Cookies (Gingerbread) image

Categories     Apple     Cookies     Christmas     Dessert     Bake     Vegetarian

Number Of Ingredients 10

4 1/2 cups Flour
1 1/2 teaspoons Salt
1 teaspoon Baking soda
1/2 teaspoon Cloves, ground
1/2 teaspoon Nutmeg
1 1/2 teaspoons Ginger
1/2 cup Butter
1 cup Sugar
1 cup Molasses
1/3 cup Water or rum (white)

Steps:

  • Sift together flour, salt, baking soda, ginger, cloves and nutmeg
  • Cream together butter, sugar, molasses and water/rum
  • Add dry ingredients to wet in 3 parts, stirring after each addition
  • Chill dough for 30 min until firm
  • Turn out onto rolling surface with a little flour, roll and cut
  • Bake for 10 min at 350 degrees on greased cookie sheet (or use parchment/silicone to line pan)

JOE FROGGERS



Joe Froggers image

Another recipe from way back when, I use this to make Gingerbread men at the holidays. My daughter always loved to decorate the cookies with colored sugars, sprinkles, red hot candies, etc. The prep time includes the time necessary for the dough to chill.

Provided by Karen Van Patten @TNSunshiine

Categories     Cookies

Number Of Ingredients 10

5 cup(s) flour
1 1/2 teaspoon(s) salt
1 1/2 teaspoon(s) ginger
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/4 teaspoon(s) ground cloves
3/4 cup(s) shortening
1 cup(s) dark brown sugar, packed
1 cup(s) dark molasses
1/2 cup(s) water

Steps:

  • Sift together flour, salt, ginger, baking soda, baking powder and cloves. Set aside.
  • In a large bowl, cream shortening until softened. Add brown sugar, creaming until fluffy.
  • Mix together molasses and water.
  • Mixing well after each addition, alternately add dry ingredients in fourths and molasses mixture in thirds to creamed mixture. Dough will be stiff.
  • Cover bowl; chill dough for 1 1/2 hours.
  • Preheat oven to 375°. Lightly grease cookie sheets.
  • Roll dough 1/4 inch thick on a lightly floured surface. Cut with floured cookie cutter.
  • Using a pancake turner, place cookies about 1 inch apart on cookie sheets. Decorate, unless you're going to frost them.
  • Bake for about 10 minutes. Do not over bake, they will turn soft after they have cooled. Cool cookies on racks.

JOE FROGGERS



Joe Froggers image

A dark molasses-type, soft cookie. An old-time American cookie from New England, attributed to the legendary Uncle Joe who made cookies as big as lily pads.

Provided by Allrecipes

Categories     Molasses Cookies

Time 10h

Yield 36

Number Of Ingredients 11

½ cup shortening
1 cup white sugar
1 cup dark molasses
½ cup water
4 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice

Steps:

  • In a large bowl, cream shortening and sugar together. Mix in molasses and water. Sift together flour, salt, baking soda, ginger, cloves, nutmeg, and allspice in a bowl; blend into the shortening mixture. Cover and chill overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Roll out cookie dough 1/4 inch thick on floured surface. Cut with 3-inch cookie cutter and arrange on prepared cookie sheets. Sprinkle cookies with additional sugar (optional).
  • Bake until cookies are set up and very lightly browned, 10 to 12 minutes. You need to leave cookies on cookie sheet for 2 minutes after baking to keep them from breaking.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 23.1 g, Fat 3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 135.6 mg, Sugar 10.7 g

JOE FROGGERS



Joe Froggers image

A dark molasses-type, soft cookie. An old-time American cookie from New England, attributed to the legendary Uncle Joe who made cookies as big as lily pads.

Provided by Allrecipes

Categories     Molasses Cookies

Time 10h

Yield 36

Number Of Ingredients 11

½ cup shortening
1 cup white sugar
1 cup dark molasses
½ cup water
4 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice

Steps:

  • In a large bowl, cream shortening and sugar together. Mix in molasses and water. Sift together flour, salt, baking soda, ginger, cloves, nutmeg, and allspice in a bowl; blend into the shortening mixture. Cover and chill overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Roll out cookie dough 1/4 inch thick on floured surface. Cut with 3-inch cookie cutter and arrange on prepared cookie sheets. Sprinkle cookies with additional sugar (optional).
  • Bake until cookies are set up and very lightly browned, 10 to 12 minutes. You need to leave cookies on cookie sheet for 2 minutes after baking to keep them from breaking.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 23.1 g, Fat 3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 135.6 mg, Sugar 10.7 g

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