Hermit Cookies

4.50 from 2 votes

These classic hermit cookies are soft, warmly spiced, and full of rich molasses flavour an easy, old-fashioned cookie perfect for any time of year.

Prep Time20

Cook Time15

Total Time35

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 124kcal

Author: Rosemary Molloy

Ingredients

1¾ cups all purpose flour
1 pinch salt
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 pinch cloves
½ cup butter (softened)
1 cup brown sugar (lightly packed)
2 large eggs (room temperature)
1 cup raisins (or chocolate chips)
1 cup coarsely chopped pecans or walnuts

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Line 2 large baking sheets with parchment paper.
In a large bowl sift in the flour, salt, baking powder, cinnamon, nutmeg and cloves.
Soak the raisins in boiling water for approximately 15 minutes, drain and gently dry with a paper towel, set aside.
In the mixing bowl cream the butter and sugar for 2-3 minutes, add the eggs one at a time beating between each addition, add the dry ingredients in 2 additions (combine on low) stir in the raisins and nuts (or on low with the paddle attachment) just until combined.
Drop by heaping tablespoons on the prepared baking sheets, 2 inches / 4 cm apart. Bake for approximately 12-15 minutes or until lightly browned. Let cool 10 minutes on the baking sheets then move to a wire rack to cool completely. Enjoy!

Notes

How to store Hermit cookies

Keep the cooled cookies in an airtight container at room temperature for up to 4 days. Layer them with parchment paper if you’re stacking them. To freeze the cookies, place the completely cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months, then thaw at room temperature before serving.

Nutrition