Hermit Cookie Recipe
American · Dessert · 27 min total
A classic New England cookie with a soft, chewy texture, rich molasses flavor, and warm spices, studded with raisins and walnuts.
15
min prep
min prep
12
min cook
min cook
24
servings
servings
160
kcal/serving
kcal/serving
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, molasses, and vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually add to the wet mixture, mixing until just combined. Fold in raisins and walnuts.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and tops are lightly cracked. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Tips
- Store in an airtight container at room temperature for up to 1 week.
- These cookies freeze well for up to 3 months.
- For a softer cookie, slightly underbake and let cool on the pan.
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