Hermit Cookies
Soft, chewy, old-fashioned spice cookies loaded with raisins and a hint of molasses. These New England classics are somewhere between a cookie and a small cake, with a warm blend of cinnamon, nutmeg, and cloves that fills the kitchen with the scent of a historic American holiday bake.
For 24 servings
- prep
Preheat the oven and prepare baking sheets.
1.Preheat oven to 350°F (175°C).2.Line two baking sheets with parchment paper. - mix
Whisk the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
- mix · ~3 min
Cream the butter and sugar.
In a large bowl, beat the softened butter with the sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
TIPProperly creaming creates air pockets that help the cookies rise, giving them that soft cake-like texture. - mix · ~1 min
Add the egg and molasses.
Beat in the egg, followed by the molasses, mixing until smooth and fully incorporated.
- mix
Combine wet and dry ingredients.
Gradually add the flour mixture to the butter mixture, stirring just until a soft dough forms. Do not overmix. Fold in the raisins until evenly distributed. The dough will be soft and slightly sticky.
TIPOvermixing develops gluten, which can make the cookies tough instead of tender. - bake · ~12 min
Drop and bake the cookies.
1.Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.2.Bake for 12 minutes, or until the edges are set and just beginning to brown.TIPThe centers will still look slightly soft — that's perfect. They firm up as they cool. - rest · ~5 min
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Let the cookies rest on the hot baking sheet so the bottoms can finish cooking gently. After 5 minutes, move them to a wire rack to cool completely.
TIPIf you move them to a rack too soon, the soft centers may crack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use unsulphured molasses for a clean, not bitter, flavor.
- 2Chill the dough for 15 minutes if it feels too sticky to scoop.
- 3Soak raisins in hot water for 10 minutes, then drain, for plumper cookies.
- 4Bake until edges are set but centers look soft; they finish setting on the sheet.
- 5Store in an airtight container with a slice of apple to keep them moist.
- 6These cookies taste even better the next day as the spices meld.
Adapt it for your goals.
Vegan
Replace butter with vegan butter or coconut oil and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water). The cookies stay soft and spiced.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add 1/4 tsp xanthan gum if your blend doesn’t include it for better structure.
nutty spiceNutty-spice
Fold in 1/2 cup chopped walnuts or pecans along with the raisins for added crunch and a toasty flavor that complements the molasses.
low sugarLow-sugar
Reduce the granulated sugar to 1/2 cup and use a sugar substitute like monk fruit sweetener 1:1. The molasses still provides sweetness and moisture.
Why this is on our healthy list.
Source of Energy from Raisins
Raisins provide natural sugars and fiber, offering a quick energy boost and aiding digestion.
Antioxidant Spices
Cinnamon, nutmeg, and cloves are rich in antioxidants that help combat oxidative stress.
Moderate Fat from Butter
Butter in moderation provides fat-soluble vitamins like A and D, important for immune function.
Frequently asked questions
Overbaking is the most common cause. Bake just until edges set and centers look soft, then let them finish cooking on the hot sheet.
