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Easy Hermits Recipe

Hermits originated on Cape Cod, Massacusetts, during the days of the Clipper Ships.

They kept well for the sailors when stored in canisters aboard ship on long sea voyages - so they're perfect to pack in lunch boxes and also good for shipping.

These cookies are loaded with raisins and nuts and have a simple soft and chewy texture.

According to the calendar from the American Food Holidays, November 15th is National Spicy Hermit Cookie Day!

A Washburn Crosby cookbook from the late 1800s noted in a recipe for Hermits cookies that the raisins, a traditional ingredient, must be "stoned and chopped."

You'll find that Hermits are popular in both the United States and Canada with the main difference in recipe being that the Canadian version will usually include dates along with the raisins and nuts.

They are quick to make and can be decorated with a sugar glaze or left plain - both versions are delicious.

Easy Hermits Cookies

Easy Hermits Cookies

Easy Hermits Cookies Recipe

  • 1 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1/4 cup cold coffee
  • 1 egg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups raisins
  • 3/4 cup chopped nuts
  1. Preheat oven to 375F degrees.
  2. In a mixing bowl, combine brown sugar, butter, shortening, coffee, egg, cinnamon and nutmeg.
  3. Stir in remaining ingredients.
  4. Drop cookie dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
  5. Bake about 8 to 10 minutes, until almost no indentation remains when touched.
  6. Remove cookies from sheets and place on wire racks to cool completely.

This recipe yields about 4 dozen Easy Hermits Cookies.

Pecan and Raisin Filled Hermits

Hermits Cookies

Hermits Cookies

Your guests will enjoy this special treat of spiced pecan and raisin-filled cookies - a traditional Southern favorite!

Pecan and Raisin Filled Hermits Recipe

  • 3/4 cup butter
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/4 cup strong brewed coffee, cooled
  • 1 1/2 cups all-purpose flour
  • 2 cups raisins
  • 1 cup chopped pecans
  1. Preheat oven to 375F degrees.
  2. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
  3. Add brown sugar, cinnamon, baking soda, cloves and nutmeg and beat until combined, scraping sides of bowl occasionally.
  4. Beat in egg and coffee until combined.
  5. Beat in as much of the flour as you can with the mixer.
  6. Stir in any remaining flour.
  7. Stir in raisins and pecans.
  8. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
  9. Bake about 8 to 10 minutes, or until edges are light brown.
  10. Remove cookies from sheets and transfer to wire racks to cool completely.

This recipe yields about 48 Hermits Cookies.

Vanilla Frosted Hermits
These spicy drop cookies which are filled with raisins, figs and walnuts - and date back to Colonial times - are made irresistible with creamy vanilla frosting.

Vanilla Frosted Hermits Recipe

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup vegetable shortening
  • 1 cup packed brown sugar
  • 1/2 cup light molasses
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 cups raisins
  • 1 cup chopped dried figs
  • 1 cup chopped walnuts
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons milk
  1. Preheat oven to 350F degrees.
  2. In a medium bowl, stir together flour, baking soda, cinnamon, nutmeg, cloves and salt.
  3. In a large mixing bowl, beat shortening and brown sugar with electric mixer on medium speed until light and fluffy.
  4. Beat in molasses, eggs and sour cream until well mixed.
  5. Gradually beat in dry flour mixture on low speed just until combined.
  6. Stir in raisins, figs and walnuts.
  7. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
  8. Bake about 13 to 15 minutes, or until golden.
  9. Transfer cookies to wire racks to cool completely.
  10. Prepare the Vanilla Frosting:
    Beat butter and confectioners' sugar in a medium bowl until combined. Add the vanilla. Beat in milk, one tablespoon at a time, until frosting is smooth and spreadable.
  11. Spread frosting over the cooled cookies.
  12. Let cookies stand until frosting is set.

This recipe yields about 7 dozen Vanilla Frosted Hermits.

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