Joe Froggers

In 'The King Arthur Flour Cookie Companion'

• Ready In: 41 mins
• Yields: 16 large cookies

Ingredients

• 2  cups unbleached all-purpose flour
• 1 1⁄2 teaspoons ground ginger
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄2 cup unsalted butter
• 1⁄2 cup brown sugar
• 2⁄3 cup molasses
• 3  tablespoons dark rum (or apple juice or water)

Directions

1. Preheat oven to 375°; lightly grease (or line w/ parchment paper) 2 baking sheets.
2. In a medium mixing bowl, whisk together the flour, spices, salt, and baking soda.
3. In a saucepan set over low heat, or in the microwave, melt together the butter, sugar, molasses, and rum.
4. Stir the molasses mixture into the flour mixture; the dough will be wet and sticky.
5. Cover and refrigerate the dough, for 30 minutes or longer; it will become quite firm.
6. Using an overstuffed tablespoon cookie scoop, scoop out 2-inch balls of dough.
7. Place the balls on the prepared baking sheets, leaving 2 inches between them.
8. Flatten them slightly.
9. Bake the cookies for 11 minutes, until they appear set (but not dark brown) around the edges.
10. Remove them from the oven and transfer to a rack to cool.
11. Store in airtight container as soon as they are just barely warm.