Description
Hermit Cookies are classic spiced molasses cookies loaded with raisins and a subtle glaze. Soft and chewy with warm spices like cinnamon, nutmeg, and cloves, these cookies are perfect for cozy fall and winter baking. This easy recipe involves creaming butter and molasses with sugar, mixing in aromatic spices and raisins, shaping the dough into logs, baking until golden and sliceable, then glazing for a sweet finish.
Ingredients
Scale
Cookie Dough
- 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)
Glaze
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the Hermit Cookies.
- Cream Butter, Sugar, and Molasses: Use a hand mixer to cream together the softened butter, granulated sugar, and molasses until the mixture is light and fluffy, ensuring proper incorporation of flavors and texture.
- Mix in Eggs and Vanilla: Beat in the eggs one at a time along with the pure vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the spices and leavening.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, beating on low speed to form a homogenous dough without overmixing.
- Add Raisins: Fold in the raisins evenly throughout the dough to incorporate bursts of sweetness.
- Shape the Dough: Divide the dough into two equal sections, roughly 494 grams each, and shape each into a log approximately 12 inches long.
- Prepare for Baking: Place the logs lengthwise on a large baking sheet and flatten each log to about ¾-inch thickness to ensure even baking.
- Bake the Logs: Bake in the preheated oven for 18-20 minutes or until the logs are puffed with slight cracks appearing on the surface, indicating they are done.
- Cool and Slice: Allow the baked logs to cool completely before slicing them diagonally into rectangular cookies. Optionally, drizzle or dip with powdered sugar glaze for added sweetness and finish.
Notes
- Room temperature ingredients (butter, eggs) help to create a smooth dough and better texture.
- Flattening the logs to consistent thickness ensures even baking.
- Allow the logs to cool completely before slicing to prevent crumbling.
- Optionally, whisk powdered sugar with a little water or milk to create a glaze to drizzle over cookies.
- Store cookies in an airtight container for up to a week to maintain freshness.
