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Hermit cookies are soft, cake-like spiced molasses cookies built on warm cinnamon, allspice, and ginger. Their tender crumb and long shelf life make them an ideal make-ahead dessert or lunchbox treat.
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For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.
Written automatically by CookOS, not by the creator.
Store hermit cookies in an airtight container at room temperature for up to one week. They do not require refrigeration and actually improve in flavor and texture after one day.
Written automatically by CookOS, not by the creator.
Hermit cookies are known for their tender, cake-like texture and the addition of warm spices—cinnamon, allspice, and ginger. Unlike gingersnaps, they stay soft and chewy rather than crispy, and they keep well for several days.
Yes. Hermit cookies improve after a day or two as flavors meld. Store them in an airtight container at room temperature for up to one week.
Overmixing the dough or overbaking can create a dense crumb. Mix just until combined, and bake only until the edges are set and the center is still slightly underdone.
Hermit cookies are traditionally plain, but you can fold in raisins, dried cranberries, or chopped walnuts into the dough if desired. Add them after mixing in the dry ingredients.
Spoon flour into a measuring cup and level it off with a knife, or weigh it on a scale (2 cups plus 2 tablespoons = approximately 270g). Scooping directly from the bag compacts flour and can throw off ratios.
