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Easy spicy hermit cookies are a classic soft, chewy cookie loaded with nuts and dried fruit, flavored with cinnamon, allspice, and nutmeg. They stay tender for days and come together in under 20 minutes.
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Preheat oven to 350 F.
In a standing mixer on medium speed, cream together butter and brown sugar. Add eggs and beat until mixture is pale and thick - about 2 minutes. Beat in vanilla.
Reduce mixer speed to low and beat in flour, baking soda, salt, cinnamon, allspice and nutmeg. Incorporate raisins, dates and nuts (depending on your mixer, you may have to do this part by hand with a wooden spoon).
Drop cookies by tablespoonfuls onto a well-greased or parchment-lined baking sheet, about 2 inches apart (you will have to do batches). Bake 10-12 minutes, until edges are set but centres still appear moist. Cool on baking sheet 2 minutes, then transfer to wire racks to cool completely.
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to 1 week; add a slice of bread to maintain softness. Freeze baked cookies in a freezer container for up to 3 months.
Written automatically by CookOS, not by the creator.
Overbaking is the main culprit. These cookies continue to set as they cool, so remove them from the oven when the edges are just set but the centers still look slightly underdone. Store in an airtight container with a slice of bread to maintain softness.
Yes. Refrigerate the dough in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw frozen dough in the fridge before baking; you may need to add 1–2 minutes to the bake time.
Raisins, chopped dried apricots, dried cranberries, and chopped dates are all traditional choices. Chop larger pieces to match raisin size for even baking.
Yes. Divide all ingredients by two. Baking time may be 1–2 minutes shorter, so watch carefully to avoid overbaking.
No, this recipe uses all-purpose flour. For gluten-free hermit cookies, substitute a 1:1 gluten-free flour blend, though the texture may vary slightly.
