Hermit Cookies are an old-fashioned spiced cookie with a soft and chewy texture that’s unbeatable. Warm spices like cinnamon and cloves, along with raisins and molasses, fill up these rich and delicious cookie bars!
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Why We Love This Hermit Cookies Recipe
These cookies are chewy, gooey, and warmly spiced, plus they keep well for a long time. What more could you want in a Christmas cookie? Send some to even your most distant of relatives!
Baking the dough as a bar (instead of individual cookies) helps it to get the perfect texture you’d expect from traditional hermit cookies. And using molasses is the only way to get that delightfully rich sweetness!
Variations on Spiced Hermit Cookie Bars
For even more molasses flavor, swap out the granulated sugar for dark brown sugar. And feel free to swap out the raisins for your favorite dried fruit, like apricots, cherries, or crystallized ginger. You can also mix in chopped nuts, like pecans or walnuts.
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How to Store
Store leftover hermit cookies in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Let come to room temperature or gently microwave to re-soften before enjoying.
How to Freeze
Freeze hermit cookie bars in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve these spiced hermit cookies with a warm and comforting drink, like crockpot eggnog, Instant Pot apple cider, spiced pear cider, or spiked chai. You can also drizzle them with a simple glaze made from 1 cup of powdered sugar and 2-4 tablespoons of water (pictured below).
More Molasses Cookie Recipes To Try
Hermit Cookies Recipe
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Ingredients
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1 cup granulated sugar 200 grams
- ⅓ cup unsulphured molasses 113 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2½ cups all-purpose flour 300 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup raisins 149 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F.
- Use a hand mixer to cream the butter, sugar, and molasses together.½ cup unsalted butter, 1 cup granulated sugar, ⅓ cup unsulphured molasses
- Beat in the eggs and vanilla extract.2 large eggs, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
- Add the wet ingredients to the dry ingredients as you beat the mixture on low.
- Mix in the raisins.1 cup raisins
- Divide the dough into 2 sections (about 494 grams each), and form each section into a log about 12 inches long.
- Place the logs lengthwise on a large baking sheet. Then, flatten the logs to about ¾-inch thickness.
- Bake for 18-20 minutes, or until the logs are puffed up and have slight cracks in the middle.
- Let cool before slicing into rectangles on the diagonal.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Hermit Cookies Step by Step
Mix the Wet Ingredients: Preheat your oven to 350°F. Use a hand mixer to cream ½ cup of room temperature unsalted butter, 1 cup of granulated sugar, and ⅓ cup of unsulphured molasses together. Then beat in 2 large eggs and 1 teaspoon of pure vanilla extract.
Make the Dough: In a separate bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ⅛ teaspoon of ground cloves. Add the wet ingredients to the dry ingredients as you beat the mixture on low. Then fold in 1 cup of raisins.
Shape the Dough: Divide the dough into 2 sections (about 494 grams each), and form each section into a log about 12 inches long. Place the logs lengthwise on a large baking sheet. Then, flatten the logs to about ¾-inch thickness.
Bake, Cool, and Slice: Bake for 18-20 minutes, or until the logs are puffed up and have slight cracks in the middle. Let cool before slicing into rectangles on the diagonal.
