Hermit Cookies
CookOS may earn a commission from Instacart orders.
Hermit cookies are chewy New England molasses spice bars flavored with warm spices like cinnamon, clove, and allspice, studded with raisins and finished with a turbinado sugar crust.
CookOS may earn a commission from Instacart orders.
Hermit cookies are chewy New England molasses spice bars flavored with warm spices like cinnamon, clove, and allspice, studded with raisins and finished with a turbinado sugar crust.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet or jelly roll pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy, scraping down the sides as needed. Beat for about 4 minutes on medium speed.
In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
Add the egg and vanilla extract to the butter and sugar mixture and continue to beat on medium speed, scraping down the sides as needed until fully incorporated and smooth—about 2 minutes.
Add the molasses and continue to beat on medium speed, scraping down the sides as needed until fully incorporated—about 1 minute.
Carefully add the dry ingredients to the wet ingredients and mix on low speed until almost incorporated.
Scrape down the sides of the bowl and add the dried fruit. Continue mixing on low speed until just incorporated.
Cover the bowl with plastic wrap or a clean, slightly damp kitchen towel and let the dough sit at room temperature for 30 minutes.
Divide the cookie dough into two balls.
On a lightly floured surface, roll each dough ball into a log a little shorter than the long side of your cookie sheet.
Place the logs 3 inches apart on the prepared pan. Press each one down slightly so that they both have a ½-inch-thick rectangle shape. Bake for 18 minutes.
Sprinkle the logs with the turbinado sugar, then return them to the oven to bake for 2 more minutes.
While still warm, cut the logs into 1½-inch wide bars. Let the cut cookies cool completely on a wire rack before storing them in an airtight container for up to one week.
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to one week; cookies improve in texture after one day. Reheat gently in a low oven if desired.
Written automatically by CookOS, not by the creator.
Hermit cookies use a combination of three warm spices (allspice, cinnamon, and clove) and are baked in logs then cut into bars, giving them a distinct rectangular shape and chewier texture than drop cookies.
Yes, hermit cookies traditionally include mixed dried fruit. Chopped dried apricots, cranberries, or candied citrus peel work well alongside or in place of raisins.
Hermit cookies keep for up to one week in an airtight container at room temperature. Their chewy texture improves as they sit for a day or two.
Yes, unsalted butter works as a 1:1 substitute for vegetable shortening. Butter will produce a slightly less dense crumb but still yields good results.
The turbinado sugar coating adds a subtle crunch and sparkle to the soft, chewy cookie, balancing the deep molasses flavor with a light sweetness.
