Hermit Cookies

What’s so hermit-like about hermit cookies? Many believe the old-fashioned spice bars emerged in New England in the late 1800s, although others trace them to spiced pastries from the Middle East. Now, they’re about to be on your table. Thanks to ground ginger, ground cinnamon and molasses, they are slightly reminiscent of gingerbread, and they’re soft, chewy and taste like fall.

There are different theories as to where the name comes from—the most popular one I’ve heard being that you can tuck them out of sight for days, and they’ll still taste great when you find them again. Because of this, they were said to often be sent with people on long journeys. While many of us likely aren’t setting sail, the cookies do travel well, so you can send them in the mail as a gift.

Hermit Cookie Ingredients

• Raisins: Raisins are a source of sweetness and texture in hermit cookies, lending a little bit of moisture, as well.
• Flour: All-purpose flour is always your best bet for this type of baked good due to its ideal protein content, which keeps it nice and chewy.
• Brown sugar: Brown sugar makes for richer, chewier cookies. It also imparts some molasses notes.
• Baking powder: A leavening agent, baking powder helps these cookies rise and keeps them fluffier, rather than dense.
• Ground ginger: The source of warming, spicy notes, ginger is a key part of what people expect with hermit cookies.
• Ground cinnamon: Another source of warming spice, along with a little bit of sweetness.
• Molasses: Dark and rich, molasses provides moisture and a deep, distinctive sweetness to the bars.
• Butter: The melted butter is responsible for richness and tenderness.
• Egg white: Egg whites act as a binding agent, providing structure to the cookies.
• Vanilla extract: Vanilla extract adds sweetness and warmth to the recipe, and it can also help lift up the other ingredients.
• Chopped walnuts: Walnuts add crunch, texture and flavor.

Directions

Step 1: Soften the raisins

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Preheat the oven to 375°F. Cover the raisins with boiling water. Let them stand for five minutes, then drain and set aside.

Step 2: Make the batter

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Whisk together the flour, brown sugar, baking powder, ginger, cinnamon and salt. In another bowl, combine the molasses, melted butter, egg white and vanilla extract. Stir the egg mixture into the dry ingredients until just moistened. Fold in the walnuts and raisins (note: the batter will be wet).

Step 3: Bake the cookies

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Divide the batter in half, then spread each half into a 12×2-inch rectangle, 2 inches apart, on a parchment-lined baking sheet. Bake until the edges are lightly browned and set, 10 to 15 minutes.

Editor’s Tip: It can be helpful to wet your hands before spreading the cookie dough.

Step 4: Cool the cookies

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Transfer the cookie rectangles to a cutting board. With a serrated knife, cut the cookies diagonally into 1-1/2-inch bars. Remove the cookies to wire racks to cool.

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Hermit Cookie Variations

• Chop up dates: You can add chopped dates to the cookie dough for that butterscotch-esque flavor.
• Top with icing: For extra sweetness, top the cookies with a cream cheese frosting (you’ll have to refrigerate them if you use this). To keep it even simpler, some people sprinkle turbinado sugar over the top.
• Mix in chocolate: It’s not uncommon to encounter chocolate chips in hermit cookies.

How to Store Hermit Cookies

You can keep hermit cookies in an airtight container at room temperature for up to a week.

Can you freeze hermit cookies?

You sure can! Since the cookies are moist, for best results, freeze them on a baking sheet in individual layers first. Once they’re frozen, you can transfer them to a freezer-safe bag and keep them there for up to three months.

Hermit Cookie Tips

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Can you make these drop cookie style?

Yes, you can, but traditionally, they’re made as bars and cut into rectangles.

What are some egg substitutes I can use in this hermit cookie recipe?

There are several egg substitutes you can use, like flaxseed meal, chia seeds or aquafaba.

What should be served with hermit cookies?

Pair them with a cozy cup of hot cocoa, a spiced mocha or an Irish coffee.