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Old-Fashioned Hermit Cookies | browneyedbaker.com

Hermit Cookies

Soft and spicy molasses cookies shaped into a log and baked, then sliced.
Course Snack
Cuisine American
Prep 15 minutes
Cook 15 minutes
Resting time 2 hours
Total 2 hours 30 minutes
Servings 20 cookies
Calories 191 kcal
Author Michelle


  • 1 cup raisins
  • 2 tablespoons finely chopped crystallized ginger
  • ½ cup unsalted butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoons ground allspice
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup dark brown sugar
  • ½ cup molasses
  • 2 eggs
  • tablespoons orange juice
  • ¾ cup powdered sugar


  1. Process the raisins and ginger in a food processor until the mixture sticks together, about 10 seconds. Transfer the mixture to a large bowl.
  2. Heat the butter in a small saucepan over medium-low heat, swirling the pan occasionally, until nutty brown in color, about 10 minutes. Stir in the cinnamon and allspice, cook for an additional 15 seconds, then remove from the heat. Stir the butter mixture into the raisin mixture until well combined; allow to cool completely.
  3. In a small bowl, whisk together the flour, baking soda and salt.
  4. Whisk the brown sugar, molasses and eggs into the raisin mixture until thoroughly combined. Using a rubber spatula, fold in the flour mixture (the dough will be very sticky). Cover the bowl with plastic wrap and refrigerate for at least 1½ hours, or up to 24 hours.
  5. When ready to bake, adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  6. Divide the dough into quarters. Working with one piece of dough at a time, transfer to a lightly floured surface and roll into a 10-inch log. Transfer to a parchment-lined baking sheet and square off the sides. Repeat with the remaining pieces of dough, placing two logs on each baking sheet.
  7. Bake until only a shallow indentation remains on the edges when touched, 15 to 20 minutes, rotating sheets halfway through baking. Allow to cool on the baking sheets for 5 minutes, then transfer the parchment to wire racks to cool completely.
  8. In a small bowl, whisk together the orange juice and powdered sugar until smooth. Drizzle the glaze onto the cooled log and let sit until the glaze hardens, about 15 minutes. Cut logs into 2-inch bars. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Recipe Notes

Nutritional values are based on one cookie

Nutrition Facts
Hermit Cookies
Amount Per Serving
Calories 191 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 28mg9%
Sodium 100mg4%
Potassium 216mg6%
Carbohydrates 35g12%
Sugar 19g21%
Protein 2g4%
Vitamin A 170IU3%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.