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 native, 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!
Best Hermit Cookies Recipe
- 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.