A New England molasses cookie, these hermit cookies are soft and chewy and made with ginger, molasses and raisins. Perfectly balanced with a pinch of salt.
Credit must be given where credit is due: Hermit Cookie bars are my husband’s specialty. A Boston Massachusetts native, when he was growing up he would find these cookies in a local bakery and purchase them by the bag for a couple of dollars. Many people ask where these hermit cookies came from. As far as he could tell, they originated in New England back in the 1800’s. Dense and moist, hermits age very well and were given to sailors in tins to last on long expeditions.
Sweet, chewy, spicy (from the ginger), buttery and perfectly balanced with the right amount of salt, a chef friend of ours describes hermits as “sweet crack.”
I concur. A fantastic edible holiday gift, these babies will stay moist and delicious for weeks – if you can avoid eating them all first! Whip up a batch of these soft and chewy hermit bar cookies for your next cookie swap, classroom party, hostess gift or holiday open house!
Rich made a video on Facebook live a few months back to demonstrate how easy they are to make. Feel free to take a look!
No forks required.
New England Hermit Cookies
- Pre-heat oven to 350 degrees.
- Grease and flour one standard jelly roll pan (cookie sheet) and set aside.
- In a large bowl, whisk together dry ingredients: flour, cinnamon, baking power, baking soda, ginger, nutmeg, salt and cloves.
- With mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until combined.
- Reduce speed to low and slowly add in the dry ingredients until just combined.
- Use a spoon to stir in raisins.
- Scrape edges of bowl with a plastic spatula.
- Flour hands then carefully press dough into even layer on the floured cookie sheet.
- Bake 17-19 minutes depending on oven. Remove when toothpick comes out clean.
- Let cool completely before slicing into bars.