New England Hermit Cookie Bars 🍪
Similar in taste to a gingerbread cookie, these hermit cookies are soft and chewy and made with ginger, molasses and raisins.
Servings 64
Calories 105kcal
Ingredients
- 4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 2 cups brown sugar packed
- 1 cup butter 2 sticks softened - preferably unsalted
- ⅔ cup dark molasses
- 2 large eggs
- 2 cups raisins
Instructions
- Pre-heat oven to 350 degrees.
- Grease (I typically will use Crisco which is preferred or Pam Baking spray) and flour one standard jelly roll pan (standard cooking sheet) and set aside.
- In a large bowl, whisk together dry ingredients: flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves.
- With the mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until well combined.
- Reduce mixer speed to low and slowly add in the dry ingredients until just combined.
- Use a spoon to stir in raisins.
- Scrape edges of the bowl with a plastic spatula to get the mixture together in a ball then scrape out onto a cookie sheet.
- Flour hands then carefully press dough into even layer on the floured cookie sheet.
- Bake 17-19 minutes depending on oven. Typically I'll spend half the time on the top rack and the other half on the bottom. Remove from the oven when toothpick comes out clean.
- Let cool completely before slicing into bars.
Video
Notes
These cookies age well and can handle air exposure. They are very moist and last several days (if they last that long!)
Slicing Tip: A pizza slicer is a great way to ensure even slicing.
Nutrition
Calories: 105kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 80mg