Old Fashioned Hermit Cookies
Hermit cookies are thick, soft molasses cookies packed with chewy raisins, chopped nuts, and warm spices. Make them for holiday cookie trays, homemade gifts, or an afternoon treat with coffee.
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Best Hermit Cookies Recipe You’ll Ever Make
I recommend chilling this dough for the full 30 minutes because firmer butter helps control spreading. Leaving the dough balls rounded also helps these hermit cookies keep their thick shape. Brown sugar and molasses help retain moisture, giving you soft centers around the chewy raisins and crunchy nuts.
Cinnamon leads the spice blend, with smaller amounts of ginger and cloves keeping the molasses flavor noticeable. You’ll remove the cookies when their edges set, while the centers still look slightly soft. Five minutes on the baking sheet lets them firm up enough to transfer without extending their oven time.
If you enjoy spiced cookies, try my Carrot Cake Mix Cookies next. My Oatmeal Chocolate Chip Bars are another option when you’re filling a dessert tray.
Ingredients
See the recipe card below for the full ingredient list and exact measurements.
- Unsalted butter: Soften the butter so it creams evenly with the brown sugar.
- Light brown sugar: Adds sweetness and helps keep the centers soft.
- Egg: Binds the dough and gives the cookies structure.Molasses: Adds rich flavor, moisture, and a darker cookie color.
- Vanilla extract: Rounds out the molasses and spices.
- All-purpose flour: Gives the thick dough its structure.
- Baking soda: Helps the cookies rise and spread during baking.
- Ground cinnamon: Provides the main spice flavor.
- Ground ginger: Adds a gentle bite that complements the molasses.
- Ground cloves: Adds depth without overpowering the other spices.
- Salt: Balances the sweetness.
- Raisins: Add chewy sweet flavor throughout the cookies.
- Chopped walnuts or pecans: Add crunch and a nutty finish.
Substitutions and Variations
- Pecan swap: Use pecans instead of walnuts for a slightly sweeter, buttery flavor.
- Golden raisins: Replace regular raisins with the same amount of golden raisins for a lighter fruit flavor.
- Skip the nuts: Omit the nuts if preferred, keeping the remaining ingredient amounts the same.
- Avoid blackstrap molasses: Its stronger bitterness can overpower the brown sugar and spices.
How to Make Hermit Cookies
Step 1: Beat the softened butter and brown sugar together until creamy and well combined, about 2 minutes.
Step 2: Add the egg, molasses, and vanilla extract, then beat until smooth.
Step 3: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Step 4: Gradually add the dry ingredients to the butter mixture, mixing just until a thick dough forms. Fold in the raisins and chopped nuts.
Step 5: Cover the dough and refrigerate for 30 minutes to help prevent excessive spreading.
Step 6: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Step 7: Scoop the chilled dough into portions, using about 2 tablespoons per cookie. Lightly roll each portion between your hands and place them about 2 inches apart on the prepared baking sheets. Do not flatten them.
Step 8: Bake for 11–13 minutes, until the edges are set and the centers still look slightly soft. The cookies should remain thick, with centers that don’t look completely baked.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will continue to set as they cool.
Tips for Making This Recipe For Hermit Cookies
- Measure flour lightly: Spoon flour into your measuring cup and level it instead of packing it down.
- Distribute the additions: Scrape through the bottom of the bowl when folding in raisins and nuts.
- Keep portions consistent: Use the same scoop throughout the batch so the cookies bake at a similar rate.
- Keep extra dough cold: Refrigerate the remaining dough while the first batch bakes.
Common Mistakes to Avoid When Baking Cookies
- Starting with melted butter: Butter should feel soft but still hold its shape before you begin mixing.
- Overmixing the dough: Stop mixing once the flour disappears, then fold in the fruit and nuts.
- Skipping the chill: Warm dough can spread more quickly, changing the intended thickness.
- Overbaking the centers: Set edges and slightly soft centers are your cues to remove the cookies.
- Reusing a hot pan: Let baking sheets cool before adding another round of dough.
How to Store
- Room Temperature: Store completely cooled cookies in an airtight container for up to 5 days. Add a small piece of bread to help keep them soft. Replace the bread if it becomes hard.
- Freezing: Freeze cooled cookies in an airtight freezer container for up to 3 months for best quality. Separate layers with parchment paper.
- Thawing: Let frozen cookies thaw at room temperature inside their container. No reheating is necessary.
Serving Suggestions
Serve these hermit cookies for dessert after a hearty dinner of Ground Beef Stuffed Shells. Add a fresh side from my Simple Green Salad Recipes and some buttery Homemade Pull Apart Bread. Bake the cookies ahead so dessert is ready when everyone finishes dinner.
FAQs
Warm butter, insufficient chilling, or a hot baking sheet can contribute to excess spreading. Chill this dough for the full 30 minutes and use cooled pans.
No. Leave the lightly rolled dough balls rounded so these cookies keep their intended thickness.
Look for set edges with centers that still appear slightly soft. Leave them on the baking sheet for 5 minutes so they can firm up before moving.
Other Cookie Recipes to Try
- Try my Cinnamon Roll Cookies for your next weekend baking project.
- Add Hawaiian Shortbread Cookies to your next cookie tray.
- Bake Chocolate Chip and Peanut Butter Chip Cookies when you’re craving that classic flavor combination.
- Change up your dessert routine with Lemon Blueberry Cookies.
- Make a batch of Strawberry Crunch Cookies to share with friends and family.
Final Thoughts
Save this recipe for your next baking day, then leave a rating and comment after trying it. I’d love to hear if you chose walnuts or pecans!
Hermit Cookies Recipe
Equipment
Ingredients
- ½ cup unsalted butter softened
- 1 cup packed light brown sugar
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup raisins
- ½ cup chopped walnuts or pecans
Instructions
- In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until creamy and well combined, about 2 minutes.
- Add the egg, molasses, and vanilla extract. Beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until a thick dough forms. Fold in the raisins and chopped nuts.
- Cover the bowl and refrigerate the dough for 30 minutes to help prevent the cookies from spreading too much.
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Scoop about 2 tablespoons of chilled dough per cookie. Lightly roll each portion into a ball and place on the prepared baking sheets about 2 inches apart. Do not flatten.
- Bake for 11–13 minutes, until the edges are set and the centers still look slightly soft. The cookies should remain thick; avoid baking until the centers look completely firm.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. They will continue to set as they cool.
Notes
- Check spice freshness: Replace spices that smell faint so the measured amounts provide enough flavor.
- Lightly coat the measuring cup: A thin coating of neutral oil helps the molasses slide out easily.
- Chop nuts evenly: Keep the pieces smaller than the raisins so they distribute comfortably throughout each cookie.
- Label freezer containers: Include the baking date so you can use older batches first.
Nutrition Information
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