Hermit Cookies are a classic New England spice cookie. These old-fashioned cookies are uber chewy from a combination of puréed raisins, brown sugar, and melted butter. Plus, they’re as bold in flavor as they are chewy, featuring candied ginger, warm spices, browned butter, and molasses. Baked in a log, these cookies stay moist and chewy for days and are finished with a sweet citrusy glaze.
Ingredients needed for this hermit cookie recipe:
- Raisins (regular or gold)
- Candied ginger (not the kind sold in syrup)
- Unsalted butter
- Ground cinnamon
- Ground allspice
- White whole wheat flour (or all-purpose flour)
- Baking soda
- Kosher salt
- Dark brown sugar
- Molasses (mild molasses is best for this recipe)
- Large eggs
- Walnuts (optional)
- Confectioners' sugar
- Orange, zested and juice
Healthyish Hermit Cookies
In addition to raisins, Hermit Cookies are usually packed with brown sugar (1 cup!). Health factor aside, I usually find Hermit Cookies to be too sweet for my taste. Which is one reason I wanted to makeover this classic cookie.
To make healthier hermit cookies—without sacrificing on flavor or texture, of course—I start by decreasing the added sugar. Significantly. Instead of using one cup of brown sugar, I call for just ⅔ cup.
To increase the nutritional value, I replace the all-purpose flour with white whole-wheat flour, adding whole grains and fiber.
The resulting cookie is one that’s far less cloyingly sweet, just as bold in flavor, and equally as chewy as the original.
How to store hermit cookies
Store Hermit Cookies in an airtight container at room temperature for up to 5 days. For longer storage, transfer the container of cookies to the refrigerator for up to 1 ½ weeks.
For extended storage, layer un-glazed cookies between pieces of parchment or wax paper. Transfer the layered cookies to zipper-lock freezer bags. Store cookies in the freezer for up to 3 months (allow cookies to thaw at room temperature overnight before eating)
Variations on this old-fashioned hermit cookie recipe
- Add old-fashioned oats (in place of some of the flour) to make oatmeal hermit cookies.
- Swap a portion of the raisins with chopped dates.
- Add espresso powder for coffee-infused hermit cookies.
- Skip the glaze on these hermit cookie bars.
Fun fact: National Spicy Hermit Cookie Day is celebrated annually on November 15th!
You might also like...
- Chewy Chocolate Snickerdoodles
- Chewy Tahini Chocolate Chip Cookies
- Stollen Biscotti (a great way to use leftover candied ginger!)
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Chewy, spicy, and bold in flavor, these old-fashioned cookies are a more unique version of chewy molasses cookies.
- 1 cup raisins
- 3 tablespoons crystallized ginger, finely chopped (see note)
- 8 tablespoons (½ cup) unsalted butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 ¾ cups + 2 tablespoons white whole wheat flour* (8.9 ounces)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup (4.6 ounces) packed dark brown sugar
- ½ cup molasses*
- 2 large eggs
- ½ cup finely chopped walnuts, optional
- 1 cup (4 ounces) confectioners' sugar
- 2 ½ tablespoons fresh orange juice
- 1 heaping teaspoon orange zest
Process raisins and ginger in food processor until mixture sticks together and only small pieces remain, 10–15 seconds. Transfer mixture to a large bowl.
Melt butter in small saucepan over medium heat, swirling saucepan occasionally, until nutty brown in color, about 8 minutes. Stir in cinnamon and allspice and cook until fragrant, about 15 seconds. Stir butter mixture into raisin mixture until well combined; let cool completely.
Whisk flour, baking soda, and salt together in a bowl.
Whisk brown sugar, molasses, and eggs into cooled butter-raisin mixture until incorporated. Using a rubber spatula, fold in flour mixture and nuts (dough will be very sticky). Cover bowl with plastic wrap and refrigerate until dough is firm, at least 1½ hours or up to 24 hours.
Transfer dough to a lightly floured surface and divide into quarters. Roll 1 piece of dough into a 10-inch log on lightly floured surface. Transfer log to prepared sheet, brush off any excess flour, and tap ends with a ruler to neatly square (each sheet will contain 2 logs). Repeat with remaining dough.
Bake cookie logs until only a slight indentation remains on edges when touched (center will appear slightly soft), 16–20 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then slide cookies, still on parchment, onto wire rack. Let cookies cool completely.
Whisk together confectioners' sugar, orange juice, zest and pinch of salt in small bowl until smooth. Drizzle glaze onto cooled cookies and let sit until glaze dries, about 15 minutes.
Cut cookies into 2-inch bars before serving.
Storage: Store hermits in an airtight container at room temperature for up to 5 days. For longer storage, transfer the container of cookies to the refrigerator for up to 1 ½ weeks. To freeze, layer un-glazed cookies between pieces of parchment or wax paper. Transfer the layered cookies to zipper-lock freezer bags. Store cookies in the freezer for up to 3 months (allow cookies to thaw at room temperature overnight before eating)
Flour: Use regular all-purpose flour: use 2 cups all purpose flour instead of white whole wheat flour.
Molasses: Mild molasses is best for this recipe (instead of robust or blackstrap).
Ginger: Crystallized (or candied) ginger is available in the spice aisle or the bulk section of most grocery stores. Make sure you use dry crystalized ginger, not ginger in syrup.
This recipe was adapted from America's Test Kitchen.
- Serving Size: 1 cookie
- Calories: 141
- Sugar: 14g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 22mg
Keywords: hermit cookies, Hermit cookie recipe, Spicy hermit cookie, Hermit cookie bars, Old fashioned hermit cookies recipe, molasses cookie, chewy spice cookies