Hermit Cookie Recipe: How to Make Hermit Cookies

• ½ cup (1 stick) unsalted butter or vegetable shortening
• 1 cup dark brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• ½ teaspoon salt
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• ¼ cup molasses
• 1 cup raisins or mixed dried fruit such as cranberries, golden raisins, candied citrus peel, and/or crystallized ginger
• Turbinado sugar, for sprinkling

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 2

   Line a baking sheet or jelly roll pan with parchment paper.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy, scraping down the sides as needed. Beat for about 4 minutes on medium speed.

4. 4

   In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

5. 5

   Add the egg and vanilla extract to the butter and sugar mixture and continue to beat on medium speed, scraping down the sides as needed until fully incorporated and smooth—about 2 minutes.

6. 6

   Add the molasses and continue to beat on medium speed, scraping down the sides as needed until fully incorporated—about 1 minute.

7. 7

   Carefully add the dry ingredients to the wet ingredients and mix on low speed until almost incorporated.

8. 8

   Scrape down the sides of the bowl and add the dried fruit. Continue mixing on low speed until just incorporated.

9. 9

   Cover the bowl with plastic wrap or a clean, slightly damp kitchen towel and let the dough sit at room temperature for 30 minutes.

10. 10

    Divide the cookie dough into two balls.

11. 11

    On a lightly floured surface, roll each dough ball into a log a little shorter than the long side of your cookie sheet.

12. 12

    Place the logs 3 inches apart on the prepared pan. Press each one down slightly so that they both have a ½-inch-thick rectangle shape. Bake for 18 minutes.

13. 13

    Sprinkle the logs with the turbinado sugar, then return them to the oven to bake for 2 more minutes.

14. 14

    While still warm, cut the logs into 1½-inch wide bars. Let the cut cookies cool completely on a wire rack before storing them in an airtight container for up to one week.

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