Hermit Cookies
Classic New England spice cookies with raisins. Tips on molasses options, spice swaps, baking time, storage, and dough handling.
I'm from New York City, so the only kind of hermit I knew was a reclusive woman to whom we brought food, books and other things when I was a kid. This Hermit Cookie recipe, however, is a New England specialty. I have no idea where the name comes from unless it's from the Hermit Crab. Perhaps, it comes from the somewhat reserved, really it's more like shy, nature of many New Englanders. They just don't like to interfere. Anyway, Hermit Cookies are fragrant with spices. I found them a bit overwhelming, so I toned mine down and changed some of the ingredients. The idea of a delicious Hermit is to make it truly your own according to your taste preferences. Add your spices, tack on your family name, and you've got an instant family tradition!
Submitted by: Dorothy Packer-Fletcher from Worcester, MA
Yield: About 10 Dozen Small Cookies
- Hermit Cookies are spice-forward raisin cookies that you can easily adjust to taste by changing spices, molasses, and texture.
- A molasses and non-molasses version require different ingredient ratios and leavening: baking powder for this recipe, or baking soda and more eggs for the traditional no-molasses style.
- Key techniques: sift dry ingredients, chill dough 2 hours, roll to about 1/8 inch, bake ~10 minutes at 350°F (325°F if your oven runs hot), and cool on a rack.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What are Hermit Cookies?
Hermit Cookies are a New England spice cookie studded with raisins. They are fragrant with warm spices like cinnamon, cloves, nutmeg and often include molasses for depth. Texture and spice mix vary by family recipe.
Can I make the non-molasses, traditional Hermit version?
Yes. The non-molasses version uses about 3 cups flour, 1 cup butter, 1 and a half cups sugar, 3 eggs, and 1 teaspoon baking soda instead of baking powder. It leans heavier on cloves and nutmeg. Adjust to taste.
What can I use instead of vanilla powder?
You can substitute 1 teaspoon of pure vanilla extract for the vanilla powder. Add it with the eggs and molasses. If using liquid vanilla, you do not need to change other liquid amounts for this small swap.
How do I stop the cookies from spreading or getting too thin?
Chill the dough for at least 2 hours before rolling. Work with one half at a time and keep the rest chilled. Roll to about 1/8 inch thickness and use a lightly floured surface. If your dough is very soft, refrigerate again before baking.
How long should I bake them and how do I know they are done?
Bake small rounds about 10 minutes at 350°F (turn oven to 325°F if it runs hot). They are done when the edges are set and the tops are slightly firm. Larger shapes may need a few extra minutes. Cool on a rack to finish setting.
Can I change the spice mix or add other mix-ins?
Yes. Hermits are flexible. You can reduce strong spices like cloves, omit mace or cardamom, or add nuts, different dried fruits, or chocolate chips. Use fresh, high-quality spices for the best flavor.
How should I store or freeze dough and baked cookies?
Store baked cookies in an airtight container at room temperature for about 5 to 7 days. Freeze baked cookies up to 2 to 3 months. Wrap unbaked dough tightly and freeze up to 3 months; thaw in the fridge before rolling and baking.
What are Hermit Cookies?
Hermit Cookies are a New England spice cookie studded with raisins. They are fragrant with warm spices like cinnamon, cloves, nutmeg and often include molasses for depth. Texture and spice mix vary by family recipe.
Can I make the non-molasses, traditional Hermit version?
Yes. The non-molasses version uses about 3 cups flour, 1 cup butter, 1 and a half cups sugar, 3 eggs, and 1 teaspoon baking soda instead of baking powder. It leans heavier on cloves and nutmeg. Adjust to taste.
What can I use instead of vanilla powder?
You can substitute 1 teaspoon of pure vanilla extract for the vanilla powder. Add it with the eggs and molasses. If using liquid vanilla, you do not need to change other liquid amounts for this small swap.
How do I stop the cookies from spreading or getting too thin?
Chill the dough for at least 2 hours before rolling. Work with one half at a time and keep the rest chilled. Roll to about 1/8 inch thickness and use a lightly floured surface. If your dough is very soft, refrigerate again before baking.
How long should I bake them and how do I know they are done?
Bake small rounds about 10 minutes at 350°F (turn oven to 325°F if it runs hot). They are done when the edges are set and the tops are slightly firm. Larger shapes may need a few extra minutes. Cool on a rack to finish setting.
Can I change the spice mix or add other mix-ins?
Yes. Hermits are flexible. You can reduce strong spices like cloves, omit mace or cardamom, or add nuts, different dried fruits, or chocolate chips. Use fresh, high-quality spices for the best flavor.
How should I store or freeze dough and baked cookies?
Store baked cookies in an airtight container at room temperature for about 5 to 7 days. Freeze baked cookies up to 2 to 3 months. Wrap unbaked dough tightly and freeze up to 3 months; thaw in the fridge before rolling and baking.
Pat L. are you sure you only put in 2 TABLESPOONS of milk? If anythign I had to add a bit of moisture (added some applesauce actually) to make it bind, not add more flour.
As I understand it, the name comes from the need to store the cookies for a short time in the pantry to soften, before they are eaten. This time of hidden isolation led to their name of hermit.
I followed this recipe to the letter and it came out way too loose to be considered a dough. I needed to add 1 1/2 cps of flour to tighten it up to even come close to a loose dough mixture. I just hope the taste is better than the ratio of liquid to dry ingredients.
I have been looking for a different kind of hermit cookie with mollasses & this one is it. The fact that this recipe has cardamom in it surprises me & I will be trying it because its exotic & fragrant. As the auther of this recipes dictates, to make it your own, makes this recipe my favourite now because it starts with a good base. I love mixed citrus peel so that is what I will add also to see what I get. I give this recipe a rating of 7 till I make them. thanks dorothy