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Hermit cookies are moist, chewy spiced drop cookies dating back to the 1880s–1920s, featuring warm spices like cinnamon, nutmeg, clove, and mace alongside raisins and nuts. These heritage treats were popularized by iconic cookbooks including Fannie Farmer's collection.
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Cream together shortening and sugar.
Add beaten eggs and milk and mix well.
Mix and sift flour, spices, and baking powder.
Add flour mixture to first mixture and mix well.
Add chopped raisins and mix thoroughly.
Drop from teaspoon 2 inches apart on greased pan.
Bake in moderate oven (350°F) for 15 to 20 minutes. Do not over bake — centers should remain soft and moist.
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to one week; flavor and texture improve after 1–2 days as spices meld.
Written automatically by CookOS, not by the creator.
Hermit cookies are characterized by their moist, chewy texture and blend of warm spices (cinnamon, nutmeg, clove, mace) with raisins and nuts. They're drop cookies or cut-outs that store well for days.
Yes. Butter will produce a slightly crisper texture and richer flavor, though shortening creates the traditionally soft, chewy crumb of vintage recipes.
Store in an airtight container at room temperature for up to one week. They actually improve slightly as flavors meld over 1–2 days.
Cinnamon and nutmeg are essential. Clove and mace add depth; omit one if needed, but use at least two warm spices to keep the heritage character.
Yes. Chill dough before rolling and cutting. Bake at the same temperature but check doneness at 8–10 minutes as thinner shapes bake faster.
