Hermit Cookies are a classic cookie that are filled with raisins, dates and a host of spices to offer the perfect treat for any occasion. They are a household favorite during the Christmas season and, I bet you didn’t know they even had their own holiday!
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National Spicy Hermit Cookie Day
National Spicy Hermit Cookie Day is a very real event. Every year on November 15th, cookie fans all over the world celebrate this old-fashioned wonder. I don’t know about you, but in my book, that’s basically a license to eat hermit cookies all day long! Then again, who needs an excuse?!
How to Make Hermit Cookies
While there are certainly plenty of ingredients in these cookies, they are still surprisingly easy to make.
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper (or alternatively, you can grease it, if desired).
- Cream together the butter and sugar in a mixing bowl, then beat in the egg, sour milk, and vanilla until fully combined.
- Now it’s time to whisk together the dry ingredients, then add them to the wet mixture.
- Stir in the raisins and dates then drop onto the cookie sheet by tablespoonful.
- Bake at 350 degrees Fahrenheit until brown. Remove and cool.
Hermit Cookie Tips
- If you want them flatter, slightly press them down after dropping them onto the cookie sheet.
- If you want your raisins to plump up a bit more, you can boil them in water, then drain them and set them aside before making these cookies.
- You can substitute chopped nuts instead of dates if desired
Storing or Freezing Hermit Cookies
These cookies are best kept in a Rubbermaid or similar container to ensure they don’t become stale. If you wish, they freeze beautifully as well. Just make sure you freeze them with parchment or wax paper between each layer to ensure they don’t stick to one another.
I hope you love these as much as we do!
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- Karlynn Johnston
- 1/2 cup butter
- 1 cup brown sugar
- 1 large egg
- 1/4 cup cold black coffee or sour milk
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 cup raisins
- 1 cup chopped dates
- Preheat the oven to 350 °F.
- Line 2 cookie sheets with parchment paper and set aside. You will have to bake in batches.
- Using a stand mixer with a paddle attachment, or a hand mixer, cream together the butter and the sugar. Beat in the egg completely, then add the coffee or sour milk and the vanilla. Mix until combined.
- Whisk together the dry ingredients in a medium-sized bowl until combined.
- Add the dry ingredients to the wet mixture, then on low-speed beat until the ingredients are combined completely.
- Stir in the raisins and dates by hand until mixed throughout the batter.
- Drop by tablespoonful onto a cookie sheet. If you want them flatter, slightly press them down.
- Bake in the oven until lightly browned and the edges are set. Remove and cool on the baking sheets completely.
- Coffee gives these a darker flavor and is my favorite way to make them instead of the sour milk
- These are best baked until the edges are browned and the middle just set. Overbaking them will make them hard.
- Storing them in a closed container between sheets of parchment makes sure they retain their soft texture.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.