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This is a combination of 5 different “authentic” versions of a beloved 200-something year old recipe from New England. I tried to keep true to the ingredients which would have been readily available at the time. These cookies are not as moist as modern cookies, and they definitely taste better with a cup of tea to wash them down. The spices are aromatic and heavenly.
As a collector of antique and vintage cookbooks, I adore the stories which come with some of these older recipes!
One of the many legends says there was a man named Joe who lived by a swampy bog and sold these robust spice cookies to the local fishermen who frequently passed by. Joe was not fancy. He mixed the dough, plopped it in portions on a tray, and baked them in bulk. The cookies, resembling toads or frogs from Old “Joe Bogger’s” became fondly known as “Joe Froggers.” While many other legends and possible facts also exist- there is indisputable truth that these unique, never-stale, molasses cookies are well received by all.
Good to Know:
While the original recipe has been obscured by time, the history of Its true source is somewhat better preserved. Tradition indicates that the creators of Joe Froggers is from Joseph and Lucretia Brown in the late 1700’s-early 1800’s. They were emancipated African Americans and they were successful business owners of a tavern in Marblehead, Massachusetts. Their tavern and pond, and their community contributions are still recognized and honored today.
Smithsonian History
Joe Froggers: The Weight of the Past in a Cookie
Helpful Products:
“Authentic” Joe Frogger Cookies
Equipment
- 1 mixing bowl or electric mixer
- 2 baking trays
- 1 roll parchment paper
Ingredients
- 2 cups whole wheat flour
- 2 cups oat bran
- 1 tbsp cinnamon
- 1 tsp ginger
- 1 tsp cloves
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup roasted dandelion root or roasted chicory root tea
- 3/4 cup cooking oil
- 1 cup molasses
- 1 tbsp vanilla extract
- 1/4 cup dark rum or hot water
Instructions
Dry Ingredients
- In a medium bowl, mix together whole wheat flour, oat bran flour, cinnamon, ginger, cloves, cardamom, nutmeg, salt, and dandelion root.
Wet Ingredients
- In a separate bowl, cream together oil, molasses, vanilla extract, and rum.
Combining Altogether
- Slowly add the dry ingredients to the wet ingredients, until just combined.
- Allow the dough to rest for 10 minutes.
- Spoon or scoop onto a parchment-lined baking tray in large walnut-sized portions.
- If desired, gently press to slightly flatten. Alternatively, you can pinch the sides to make oblong frog-shapes.
- Bake at 375F for 12-15 minutes or until the edges are golden brown.
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