Old-Fashioned Hermits Recipe (2024)

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by Michelle
April 23, 2015 (updated Mar 18, 2020)

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4.67 (3 ratings)

Old-Fashioned Hermits Recipe (1)

I’ve talked many times about how my family wouldeat Sunday dinners at my grandma’s each and every week. She shared a duplex with her youngest sister, and one of my great aunt’s claims to fame were the poor man’s cookies that she’d make on a fairly regular basis. The cakey bar cookies were heavily spiced, had raisins and walnuts in them, and that had a boiled icing poured over top. They were one of my very favorite treats when we’d visit my grandma’s and these hermit cookies remind me so much of them! There are no nuts, but the flavor is so similar that I’m taken back to those Sunday afternoons with each and every bite.

Old-Fashioned Hermits Recipe (2)

These hermit cookies actually have raisins and crystallized ginger processed into a paste and incorporated into the batter. I love it, as you get the flavor of raisins with each and every bite without having them dispersed throughout the entire cookie.

I have a feeling that these would be a perfect holiday cookie, as they’re full of spice and molasses, but if I learned anything from the way my grandma fed her family and friends, it’s that there’s no reason to save the good stuff for a special occasion. The most mundane of days spent with loved ones is reason enough to make and eat something fabulous.

Old-Fashioned Hermits Recipe (3)

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Old-Fashioned Hermits Recipe (4)

Hermit Cookies

Yield: 20 cookies

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Resting time: 2 hours hrs

Total Time: 2 hours hrs 30 minutes mins

Soft and spicy molasses cookies shaped into a log and baked, then sliced.

4.67 (3 ratings)

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  • 1 cup (145 g) raisins
  • 2 tablespoons finely chopped crystallized ginger
  • ½ cup (113.5 g) unsalted butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoons (0.25 teaspoons) ground allspice
  • 2 cups (250 g) all-purpose flour
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) salt
  • ¾ cup (165 g) dark brown sugar
  • ½ cup (168.5 g) molasses
  • 2 eggs
  • tablespoons (1.5 tablespoons) orange juice
  • ¾ cup (90 g) powdered sugar


  • Process the raisins and ginger in a food processor until the mixture sticks together, about 10 seconds. Transfer the mixture to a large bowl.

  • Heat the butter in a small saucepan over medium-low heat, swirling the pan occasionally, until nutty brown in color, about 10 minutes. Stir in the cinnamon and allspice, cook for an additional 15 seconds, then remove from the heat. Stir the butter mixture into the raisin mixture until well combined; allow to cool completely.

  • In a small bowl, whisk together the flour, baking soda and salt.

  • Whisk the brown sugar, molasses and eggs into the raisin mixture until thoroughly combined. Using a rubber spatula, fold in the flour mixture (the dough will be very sticky). Cover the bowl with plastic wrap and refrigerate for at least 1½ hours, or up to 24 hours.

  • When ready to bake, adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

  • Divide the dough into quarters. Working with one piece of dough at a time, transfer to a lightly floured surface and roll into a 10-inch log. Transfer to a parchment-lined baking sheet and square off the sides. Repeat with the remaining pieces of dough, placing two logs on each baking sheet.

  • Bake until only a shallow indentation remains on the edges when touched, 15 to 20 minutes, rotating sheets halfway through baking. Allow to cool on the baking sheets for 5 minutes, then transfer the parchment to wire racks to cool completely.

  • In a small bowl, whisk together the orange juice and powdered sugar until smooth. Drizzle the glaze onto the cooled log and let sit until the glaze hardens, about 15 minutes. Cut logs into 2-inch bars. Cookies can be stored in an airtight container at room temperature for up to 5 days.


Nutritional values are based on one cookie

Calories: 191kcal, Carbohydrates: 35g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 100mg, Potassium: 216mg, Sugar: 19g, Vitamin A: 170IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1.3mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Snack

Cuisine: American

Originally published April 23, 2015 — (last updated March 18, 2020)

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24 Comments on “Hermit Cookies”

  1. Debbie Reply

    Hi- could you clarify something for me? In reading the recipe, it sounds like you end up with 10-inch, round logs. And then later cut off 2 inch bars. Yet, your pictures look like the cookies are flat, not 2 inch hunks off a log. I am trying to figure this out. They look delicious! I really want to try them.

  2. Debbie Reply

    Excellent, reminded me of my childhood! I might add a just bit less molasses next time and a bit more sugar, not sure which kind. I made a second batch without eggs, substituting flax and chia seed mixed in water for a few minutes for binding. I liked that cookie even better!

  3. Talia Reply

    I can’t wait to try these! Do you think they could be made as a drop cookie? And could I freeze the dough so I could make a few on demand?!

  4. Julie Reply

    I made these last weekend and they were delicious! Reminds me of visiting a favorite great aunt when I was a kid. We had never tried them with icing so I iced half the batch and we all liked them even more with the icing. I’m making them again for our camping trip next week and the only change I’m making is adding some whole raisins in the batter. I’m going to go back to see if there’s any comments about freezing the dough because I’m going to want these more often than I have time to make them :-) Thank you for the recipe.

  5. M. T. Reply

    What does “square off the sides look like (step 6)?

    • Michelle Reply

      Using a knife, just trim off the round edges so they are square.

  6. Sue Reply

    I would LOVE to try making these! They look just like the kind we used to buy at the grocery store but can no longer get.
    I do have a question: how thick (high) and how wide is each log supposed to be when it is rolled out?

    • Michelle Reply

      Hi Sue, I didn’t measure the height or width of the logs… just get them to 10 inches long and you should be fine!

  7. Foodiewife Reply

    Squeeeeeeeeee! I have been looking for the right Hermit bar recipes forever! This also bring back childhood memories, and I’ve wanted to replicate them. They’re such a classic cookie, and many people have never heard of them. I agree– Christmas is not the only time to enjoy them. Your photos are stunning, and I am so excited to bake these. Muwahh!

  8. Kelly Reply

    My daughter just tried an end piece of one of these – her eyes got big and her smile got very wide and she gobbled it down. :) I made them to freeze for an upcoming reunion and now I know they will go over splendidly. Just delicious! (I was a little short on raisins so I also added three dried apricots and a small handful of dried cranberries to the puree.)

  9. Jan C. Reply

    I couldn’t remember what these cookies were called, but my Grandmother used to make them and we would fight over them. Thanks for sharing the recipe!

  10. Lori @ RecipeGirl Reply

    I haven’t had hermit cookies in ages. They sound so good right now!

  11. Cali Reply

    What a wonderful food memory! Thank you for sharing.

  12. Martha in KS Reply

    OMG – I remember my Mom making Hermits, but I think hers were drop cookies. Thanks so much for the recipe!

  13. Shawn @ I Wash You Dry Reply

    I love unique cookies! I think every family has their own. Hermit cookies is an awesome name, they sound similar to a ginger snap but these have some extra ingredients that I’ve never tried. Exciting. :)

  14. Robin Christensen Reply

    I loved your story about your Grandmother and Great Aunt. My Grandmother and Great Aunt also lived together for about 20 or so years after my grandfather died. And Sunday dinner was our big time – and Grandmother always had HER special cookies in the crisper drawer of her refrigerator waiting on a grandchild to come along! Such great memories – and great recipes that only I got from them because no one else ever asked for them.

    These cookies sound great – I’m going to try them this weekend! Thanks again, Michelle for sharing your memories!

  15. Not Beehive Reply

    There used to be a bakery in town that made the BEST hermits and these look VERY similar!

  16. nancy k Reply

    I can’t wait to try this recipe. I worked in a bakery while attending college and the baker made the best hermits ever. I have never been able to find a recipe that compares but this one looks like it has the potential for sure.

  17. Maria Reply

    I will be making these!

  18. Erin @ Miss Scrambled Egg Reply

    I’ve never had a hermit cookie, but I adore gingerbread and other spicy cookies. I’m going to have to try these very soon. Maybe on Sunday!

  19. Averie @ Averie Cooks Reply

    I love hermit cookies! They’re a blast from the past – my grandma used to make them! I also loooooooove molasses and any time of year other than just before Xmas I get very giddy when I see recipes using it! Pinned :)

  20. Maureen | org*smic Chef Reply

    I remember hermits from my youth in Maine. No such thing in Australia. The first thing I looked for were the raisins. I’d pick those out and save them for last. Weird, I know. I really like this recipe.

  21. Allison - Celebrating Sweets Reply

    I made hermit bars for the first time last year for The Great Food Blogger Cookie Swap. Your recipe sounds equally delicious. And I agree, there’s no reason to only save the good stuff for special occasions.

Old-Fashioned Hermits Recipe (2024)


What is a hermit cookie made of? ›

Flavored with cinnamon, nutmeg, and cloves and filled with dried fruit like raisins or dates, they get crunch from the classic chopped walnuts, but pecans, almonds, or pistachios are also a great substitution.

Why are hermits called hermits? ›

Etymology. The word hermit comes from the Latin ĕrēmīta, the latinisation of the Greek ἐρημίτης (erēmitēs), "of the desert", which in turn comes from ἔρημος (erēmos), signifying "desert", "uninhabited", hence "desert-dweller"; adjective: "eremitic".

What is the history of the hermit cookie? ›

From Maine to Massachusetts, the hermit was a favorite offering in pantries and bakeshops by the early 20th centuries. Fannie Farmer included a hermit with mace, cloves, raisins, and cinnamon in her cookbooks, but the cookie became a staple in recipe collections published by community groups.

What is in cowboy cookies? ›

They really are fantastic. Basically, for Laura Bush's Famous Cowboy Cookes you take traditional chocolate chip cookie dough and stuff it with oats, coconut, pecans and a sprinkling of cinnamon. Resulting in these oh-so-chewy, flavorful and delicious cookies!

What are Elvis cookies? ›

The Elvis: Peanut Butter, Banana and Bacon Chocolate Chip Cookies.

What is spicy hermit cookie day? ›

National Spicy Hermit Cookie Day celebrates a cookie flavor reminiscent of autumn spices. Recognized on November 15th, this time of year is ideal for baking up a batch of these delicious cookies.

What is the oldest cookie? ›

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.

What cookie was not invented until 1938? ›

It wasn't until very recently, around 1938, that chocolate chip cookies were first invented. Unlike a lot of other things, the chocolate chip cookie was not invented by accident. During the 1930s, a chef named Ruth Graves Wakefield decided to give something different to her customers.

Who was the first person to eat a cookie? ›

Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain.

What are Snoop Dogg cookies? ›

Snoop Dogg's peanut butter chocolate chip cookie recipe - His original cookie features creamy peanut butter and semisweet chocolate morsels, making it the perfect indulgence this holiday season.

What kind of cookies did Trisha Yearwood make? ›

White Chocolate Cranberry Cookies Recipe | Trisha Yearwood | Food Network.

What is Alabama State cookie? ›

A yellowhammer cookie is a type of stuffed drop cookie containing peanuts, pecans, oats, honey and peanut butter. Invented for a school baking competition, it became the official state cookie of Alabama later that year. The recipe includes locally relevant ingredients and is named after Alabama's state bird.

What are Tagalong cookies made of? ›

What are Tagalongs? Tagalong Cookies are also known to me as Peanut Butter Patties. This is a traditional Girl Scout Cookie with a crispy cookie base, a peanut butter filling, and a chocolate coating.

What are lady finger cookies made of? ›

Ladyfinger (biscuit)
Alternative namesSavoiardi, sponge fingers, boudoir
Region or stateDuchy of Savoy
Created by15th-century official cuisine of the Duchy of Savoy (may antedate in vernacular cuisine)
Main ingredientsFlour, egg whites, egg yolks, sugar, powdered sugar
4 more rows

What are cookie molds made of? ›

While the first molds were made of carved wood, today they are produced by specialty cookware and bake ware manufacturers in plastic, metal, terra cotta, resin, silicon, cast iron, and ceramic. Designs are available in an almost limitless number of patterns.

What is a lace cookie made of? ›

Lace cookies are very thin and crunchy cookies made from butter, sugar, salt, and other ingredients. The other ingredients vary depending on the recipe. Some recipes use oats and flour, other lace cookie recipes use nuts. Lace cookies get their name from their delicate and see-through appearance.


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