Hermit Cookies Recipe

Pumpkin raisin cookies stacked on top of each other.

Course: cookies, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cookies

Calories: 152kcal

Author: Krista Teigen

Rich molasses, fruity raisins, and cozy spices add the most comforting flavor to these traditional hermit cookie bars!

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

½ cup unsalted butter 113 grams, room temperature (1 stick)
1 cup granulated sugar 200 grams
⅓ cup unsulphured molasses 113 grams
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
2½ cups all-purpose flour 300 grams
1 teaspoon baking powder 4 grams
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup raisins 149 grams

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 teaspoon pure vanilla extract
In a separate bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.
2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon 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.

Notes

Storage: 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. Freeze for up to 1 month.

Nutrition