A nostalgic holiday favorite, hermit cookies are tender, lightly spiced drop cookies with walnuts and raisins. Simple to make and always a hit on the cookie tray.
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Hermit cookies were always part of my mom’s best Christmas cookies and bars. She baked them every year for my dad, who loved them filled with raisins. I’ve carried on the tradition, although my own family prefers them with chocolate chips instead.
These are the soft, lightly spiced drop cookies I grew up with, different from the darker molasses bar-style that is common in New England. With warm spices and a chewy bite, they’re a little like if cinnamon shortbread cookies or brown sugar cut-out cookies met my fruitcake cookies, cozy, tender, and always a holiday hit.
Why You’ll Love This Recipe
- No chilling needed: Just mix, scoop, and bake, perfect for busy holiday baking.
- Loaded with flavor and texture. Packed with warm spices, raisins, and crunchy nuts, these cookies bake up soft with crunchy edges and a tender, cakey bite.
Ingredient Notes
- Butter: Use softened unsalted butter so you can control the salt in the recipe. It creams easily with the sugar for a light, tender texture.
- Brown sugar: Lightly packed brown sugar adds sweetness with a hint of caramel flavor that pairs perfectly with the spices.
- Eggs: Two large eggs at room temperature help bind the dough and keep the cookies soft and cakey.
- Flour and leavening: All-purpose flour with a touch of baking powder gives just the right structure without making the cookies dense.
- Warm spices: Cinnamon, nutmeg, and cloves create that cozy, old-fashioned holiday flavor.
- Raisins: Traditionally made with raisins, but you can swap in chopped dates or currants. My family often prefers chocolate chips instead.
Walnuts or pecans: Either nut adds crunch and balances the sweetness.
How to Make Hermit Cookies
Start by whisking together the flour, baking powder, salt, and warm spices in a medium bowl. This gives the Hermit cookies recipe their cozy flavor and keeps everything evenly mixed.
In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
Then slowly add the dry mixture in two parts, mixing just until combined.
If you’re using raisins, soak them in boiling water, then drain and pat them dry. This quick step helps keep them plump and chewy in the finished cookies. Stir in the raisins (or chocolate chips, if your family prefers them like mine) along with the walnuts or pecans.Â
Drop spoonfuls of dough onto a parchment-lined baking sheet and bake until the cookies are lightly golden.
Let them cool on the baking sheet for about 10 minutes before moving to a wire rack to finish cooling.
recipe tips
- No milk needed. Using two eggs and plumping your raisins gives the dough all the moisture it needs for soft, tender cookies.
- Don’t overmix. Once the dry ingredients go in, stir just until combined so the cookies stay light and cakey.
- Scoop evenly. Using a cookie scoop helps keep the Hermit cookies the same size so they bake evenly. Aim for heaping tablespoons (or cookie scoop).
- Even better the next day. The spices develop more flavor as they sit, making these cookies taste even more delicious after a little rest.
- Perfect for serving or gifting. Enjoy with a cup of coffee or a spiced tea like cardamom or chai. They package beautifully for holiday gifts or look wonderful on a cookie tray with other favorites like hazelnut snowball cookies or ginger cookies.
Variations
- Mix up the dried fruit. Try chopped Medjool dates, currants, or dried cranberries instead of (or along with) the raisins.
- Play with the spices. A pinch of allspice gives the cookies a deeper, warmer flavor.
- Coffee twist. Soak the raisins in hot coffee instead of water for a subtle coffee note. Some versions of Hermit Cookies even include coffee right in the batter!
- Citrus touch. Add a little grated orange peel to the dough for a fresh, bright flavor.
- Bake as bars. Spread the dough into a parchment-lined 9-inch pan and bake until set, then cut into squares. For a flavor closer to the New England bar-style Hermits, you can also swap in a little molasses for some of the brown sugar.
- Add icing. Drizzle the cooled cookies with a simple powdered sugar glaze for a sweeter finish.
These classic hermit cookies are filled with warm spices and old-fashioned charm. If you give them a try, don’t forget to enjoy one fresh with a cup of coffee or tea.
- 1¾ cups all purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pinch cloves
- ½ cup butter (softened)
- 1 cup brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 1 cup raisins (or chocolate chips)
- 1 cup coarsely chopped pecans or walnuts
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Pre-heat oven to 350F/180C. Line 2 large baking sheets with parchment paper.
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In a large bowl sift in the flour, salt, baking powder, cinnamon, nutmeg and cloves.
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Soak the raisins in boiling water for approximately 15 minutes, drain and gently dry with a paper towel, set aside.
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In the mixing bowl cream the butter and sugar for 2-3 minutes, add the eggs one at a time beating between each addition, add the dry ingredients in 2 additions (combine on low) stir in the raisins and nuts (or on low with the paddle attachment) just until combined.
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Drop by heaping tablespoons on the prepared baking sheets, 2 inches / 4 cm apart. Bake for approximately 12-15 minutes or until lightly browned. Let cool 10 minutes on the baking sheets then move to a wire rack to cool completely. Enjoy!
How to store Hermit cookies
Keep the cooled cookies in an airtight container at room temperature for up to 4 days. Layer them with parchment paper if you’re stacking them. To freeze the cookies, place the completely cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months, then thaw at room temperature before serving.
Calories: 124kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 34mg | Potassium: 91mg | Fiber: 1g | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg | Phosphorus: 38mg
Frequently Asked Questions
Hermit Cookies are old-fashioned spiced drop cookies made with brown sugar, warm spices, raisins (or other dried fruit), and nuts. They’re soft, lightly cakey, and a popular holiday treat.
Many Hermit Cookie recipes call for milk, but it isn’t needed here. Using two eggs and plumping the raisins gives the dough plenty of moisture for soft, tender cookies without any extra liquid.
Yes! These cookies are great to make a day in advance since the flavor of the spices actually improves as they sit. You can also freeze the unbaked dough, just scoop it into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two to the bake time.
Keep the cooled cookies in an airtight container at room temperature for up to 4 days. Layer them with parchment paper if you’re stacking them.
Yes, they freeze very well. Place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months, then thaw at room temperature before serving.
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