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Hermit Cookies are an old-fashioned spiced cookie with a soft and chewy texture that’s unbeatable. I’ve added warm spices like cinnamon and cloves, along with raisins and molasses, to fill up these rich and delicious cookie bars.
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“I love this spicy cookie recipe. I added a variety of dried fruit to jazz it up. Love how easy it is to make. Just mix, form two logs and bake!” -Shan
Easy Hermit Cookies Recipe
These cookies are everything I want in a holiday treat—chewy, gooey, and packed with warm spices—and the best part is they stay delicious for days. Honestly, what more could I ask for in a Christmas cookie?
I always bake the dough as bars instead of individual cookies because it guarantees that perfect, soft-and-chewy texture I grew up expecting from classic hermit cookies. And trust me, the molasses isn’t optional. It’s the secret that gives these bars their deep, rich sweetness that keeps me coming back for just one more every single time.
Hermit Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
Ingredients
- ½ cup unsalted butter 113g, room temperature (1 stick)
- 1 cup granulated sugar 200g
- ⅓ cup unsulphured molasses 113g
- 2 large eggs 100g, room temperature
- 1 tsp pure vanilla extract 4g
- 2½ cups all-purpose flour 300g
- 1 tsp baking powder 4g
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 cup raisins 150g
- 1 cup powdered sugar for glaze
Instructions
- Preheat oven to 350°F.
- Use a hand mixer to cream the butter, sugar, and molasses together.½ cup unsalted butter, 1 cup granulated sugar, ⅓ cup unsulphured molasses
- Beat in the eggs and vanilla extract.2 large eggs, 1 tsp pure vanilla extract
- In a separate bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.2½ cups all-purpose flour, 1 tsp baking powder, ½ tsp kosher salt, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ⅛ tsp ground cloves
- Add the wet ingredients to the dry ingredients as you beat the mixture on low.
- Mix in the raisins.1 cup raisins
- Divide the dough into 2 sections (about 494 grams each), and form each section into a log about 12 inches long.
- Place the logs lengthwise on a large baking sheet. Then, flatten the logs to about ¾-inch thickness.
- Bake for 18-20 minutes, or until the logs are puffed up and have slight cracks in the middle.
- Let cool before slicing into rectangles on the diagonal.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Hermit Cookies Step by Step
Prep the oven and combine the wet ingredients: Preheat the oven to 350°F. Cream ½ cup room temperature unsalted butter, 1 cup granulated sugar, and ⅓ cup unsulphured molasses using a hand mixer. Then beat in 2 large eggs and 1 tsp pure vanilla extract.
Make the dough: Whisk 2½ cups all-purpose flour, 1 tsp baking powder, ½ tsp kosher salt, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ⅛ tsp ground cloves in a different bowl. Add the wet ingredients to the dry ingredients, beating the mixture on low. Finally, fold in 1 cup raisins.
Shape the dough: Divide the dough into 2 sections (about 494 grams each), and form each one into a log about 12 inches long. Place the logs lengthwise on a large baking sheet. Then, flatten to about ¾-inch thickness.
Bake, cool, and slice: Bake for 18-20 minutes, or until the logs are puffed up and have slight cracks in the middle. Let cool before slicing into rectangles on the diagonal.
Frost and serve: Drizzle them with a simple glaze made from 1 cup powdered sugar and 2-4 tbsp of water and serve. Enjoy!
Recipe Variations
- Get even more molasses flavor. Swap out the granulated sugar for dark brown sugar.
- Swap raisins for dried fruit. If I don’t have any raisins on hand, I’ll throw in any dried fruit I can find in the pantry, like apricots, cherries, or even crystallized ginger.
- Get more texture. Sometimes I’ll mix in chopped nuts, like pecans or walnuts to add more crunch.
How to Store
Store leftover hermit cookies in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Let them come to room temperature or gently microwave to soften before enjoying.
Freeze hermit cookie bars in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Come holiday time, I like to serve these spiced hermit cookies with a warm and comforting drink, like a classic holiday crockpot eggnog or a cozy spiked chai. For the kids, I like to prepare a batch of warm and inviting Instant Pot apple cider.
I love this spicy cookie recipe. I added a variety of dried fruit to jazz it up. Love how easy it is to make. Just mix, form two logs and bake!