Spiced Hermit Cookies

Ah yes, another classic New England recipe has made its way onto If You Give a Blonde a Kitchen. For those of you who have been here for a while, you know I love my New England roots and will use them as an excuse to make anything from whoopie pies to Nantucket cranberry pie. This time around I’m making hermit cookie bars!

You may ask, “What are hermit cookies?” They are spiced molasses bars with raisins. They are baked in logs, similar to gingerbread biscotti, but they skip the second bake so they stay soft and chewy!

Why You’ll Love This Recipe

• Soft and chewy. The brown sugar and molasses make the perfect soft texture while the raisins add a little extra chewiness!
• Easy to make. Instead of scooping the dough into balls like you would for most cookies, simply shape into logs, bake then cut!
• Plenty of spice! There are several spices that provide warm flavors in each bite.
• Versatile. The recipe lends itself well to different mix-ins whether it’s raisins, nuts or chocolate chips!
• They taste even better the next day! Let the bars sit in an airtight container overnight and the flavors will meld together.
• Traditional recipe. I referred to The Fannie Farmer Cookbook for her recipe originally printed in 1896. I made a few adjustments to make the texture a little softer, such as using brown sugar and melted butter.

Ingredient Notes

• Molasses: Use unsulphured molasses (not blackstrap, which is too bitter for desserts). I prefer the Grandma’s brand.
• Spices: Check that your spices are fresh and not expired. They provide all the flavor!
• Butter: Use unsalted butter that is melted and slightly cooled. Different brands of salted butter have different amounts of salt added to its best to add it separately.
• Eggs: You’ll need one whole egg and one separated egg for this recipe. The extra yolk in the dough provides a rich flavor while the egg white is brushed on top of the dough logs for a shiny finish.
• Raisins: This is the traditional dried fruit used in hermits. Some people like to chop them up, but it’s personal preference!

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Switch up the mix-ins. Don’t like raisins? Try dried cranberries or currants. You could also use chopped nuts, such as pecans or walnuts. I also think white chocolate chips would work well with the spices in this recipe!

Add some icing. Whisk together 1/2 cup confectioners’ sugar with 1 tablespoon cream or milk and 1/2 teaspoon vanilla extract. Drizzle over cooled bars after cutting. You can also try the cinnamon glaze from my raisin scones.

Press into baking pan. Instead of shaping the dough into logs, press into a 9×9 baking pan. Bake for 20 minutes or until firm.

Add coffee. This variation, call Concord hermits, use coffee instead of molasses. Increase brown sugar to 1 cup and replace the molasses with 1/2 cup coffee (cooled).

How to Make Hermit Cookies

1. Whisk together the dry ingredients—flour, baking soda, salt and spices. Set aside.
2. Mix together the wet ingredients. Vigorously whisk melted butter and brown sugar together until light in color. Stir in the egg, egg yolk and molasses until combined.
3. Combine wet and dry ingredients. Stir just until combined.
4. Cover and chill the dough for 1 hour. Preheat oven to 350 F.

Make Ahead and Storage Tips

Make ahead the dough and store covered in the refrigerator for up to 48 hours. Let the dough sit on the counter until soft enough to form into logs. You can also form into logs, then bake. Just remember to defrost in the refrigerator before baking.

Store hermit cookies bars in an airtight container at room temperature for up to one week. Make sure the bars are completely cooled before storing to prevent any moisture from getting trapped.

Freeze dough for up to 3 months. Defrost in the refrigerator before baking. Alternatively, you can freeze baked bars. Wrap in plastic wrap to prevent freezer burn, then place in a freezer bag or airtight container.