Hermit Cookies

Hermit Cookies are soft, chewy, small, addicting bites! Packed with warm spices, fruit and nuts, these no chill cookies will have you feeling cozy in no time. 

Hermit cookies are just what the doctor ordered! Small and chewy, with just the right amount of spread, I’ve become totally addicted to these hearty cookies full of raisins, dates, walnuts and a cozy blend of spices. They’re like a cross between oatmeal raisin cookies, molasses cookies, and spiced, soft gingerbread cookies!

Hermit cookies truly make the perfect addition to any cookie platter. I like to vary the textures and flavors, so with these chewy cookies, I’d pair some soft linzer cookies, buttery scottish shortbread, and a batch of browned butter cardamom snickerdoodles!

Professional Tips

• Be mindful when adding your dry ingredients. You don’t want to overwhelm the dough but you also don’t want to wait forever to add more. Add the next large spoonful of flour mixture just before the last one has fully incorporated. Over-mixing will develop too much gluten, and your cookies will turn out tough.
• Shake the buttermilk! Buttermilk separates. I always give the closed container a thorough shake before measuring. I do not recommend “making your own” buttermilk using lemon juice and milk for this recipe.
• Try to keep your cookie size consistent. Keeping your cookies around the same size will help them all bake at the same rate.

Ingredients

• Light Brown Sugar: Using light brown sugar adds sweetness along with a little moisture. This will keep the cookies softer while offering a nice, rich molasses flavor.
• Shortening: I use shortening in cookies for an extra chewy texture.
• Butter: I use unsalted butter for baking, because you want to control the amount of salt you are adding. I also use butter for flavor in these!
• Low Fat Buttermilk: I used low fat buttermilk for this recipe. You can use full fat but it is thicker than low fat and it could have an impact on texture.
• Large Egg: The egg is here to add fat, moisture and leavening. The fat from the yolk adds richness and helps keep the cookies chewy.
• Vanilla Extract
• All-purpose flour
• Baking Soda: Baking soda reacts more powerfully than baking powder and will therefore create a more dramatic rise, but it will not continue to react in the heat of the oven or without the presence of an acid.
• Kosher Salt
• Cinnamon: I use Saigon cinnamon but any cinnamon will be lovely.
• Nutmeg: This recipe is written for pre-ground nutmeg. If you use freshly ground, then you’ll need to adjust the quantity by half. Fresh nutmeg has a wonderful flavor but it is stronger.
• Cloves
• Raisins: Raisins add a little sweetness and a wonderful soft chewy texture to these cookies. Use any brand of raisins but be sure to check the ingredients for additional, unnecessary, added sugar.
• Allspice
• Dates: I use pitted Medjool Dates because they have the richest, deepest flavor and it makes all the difference. I did all the digging and testing for you, so you can trust that these are the most reliably soft Medjool dates produced in the USA.
• Walnuts: You can chop walnuts with a knife or pulse in a food processor until ground. I do not toast them for this recipe. They bake long enough to toast in the hermit cookie!

See the recipe card for full information on ingredients and quantities.

Variations

• Incorporate coffee. You could replace the buttermilk with coffee, which gives you a different texture and flavor. Historically, there are definitely hermit cookie recipes with coffee, so you won’t be alone!
• Replace some of the butter or shortening with oil. This makes a softer, moister cookie, but it will also alter the crispiness!
• Experiment with add-ins. You could use more raisins or walnuts, along with different dried fruits or nuts. I think I’d like to experiment with shredded coconut in these!
• Make cookie bars. The bake time will be different, but if you want to make a bar version instead, I say go for it! You could even put a hot fudge drizzle or chocolate fudge glaze on top.

How to Make Hermit Cookies

Further details and measurements can be found in the recipe card below!

Step 1: Preheat the oven to 375°F and line several baking sheets with parchment paper.

Step 2: In the bowl of a stand mixer with the paddle attachment, cream the brown sugar, shortening, and butter until light. 

Step 3: Turn the mixer up and add the egg and vanilla. Beat well. Add the buttermilk, beat well.

Step 4: In a large bowl, whisk together all the spices, salt, baking soda, and flour.

Step 5: Reduce the mixer speed to low. Gradually add the flour mixture to the wet ingredients. I usually do 4-5 additions, scraping down the bowl as necessary.

Step 6: Fold in the nuts, dates, and raisins either with the mixer or with a wooden spoon.

Step 7: Drop the cookies onto the prepared cookie sheet from a tablespoon or a cookie scoop.

Step 8: Bake in a preheated oven for 10-13 minutes. The cookies are done when the center has a slight indentation when touched. 

Step 9: Completely cool on a wire rack. 

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed cookie recipes!