The next recipe brought me back to the “Family Favorites” section of the cookbook — “Joe Froggers” on p. 76.

These are a variety of molasses cookies with an abundance of spices.

In addition to butter, sugar and the traditional dry ingredients, these also called for a cup of molasses and a number of spices: nutmeg, ginger, cloves, and allspice.

The recipe called for the dough to chill overnight, so plan ahead!

Once chilled, the dough was rolled out and cut into rounds. Despite chilling for several hours, this dough was still rather sticky and required regular flouring as I rolled it out.

After laying them out on the cookie sheet, they got a sprinkling of sugar. This sugar didn’t melt into the cookies as much as I expected, so I may have used just a tad too much.

Then these just bake for about 10 minutes, though I let my first batch go a little too long, and a few were overly-brown around the edges. Once they come out of the oven, the cookies remain on the cookies sheets for a few minutes to keep them from tearing as you pull them off the sheet.

These turned out to be soft on the inside with a light crisp on the outside — I was expecting them to be more like ginger snaps, but they were softer. Very tasty, and I can see making these again…and again…and again!

Bottom line: These were highly spiced, chewy, and lightly sweet molasses cookies. While they’re a bit sticky to roll out, they are worth the extra work. I would definitely make these again.