Description
This classic Hermit Cookies recipe features soft, spiced molasses cookies studded with juicy raisins. Creamy butter and sweet molasses create a rich, tender dough, while warm spices like cinnamon, nutmeg, and cloves add depth of flavor. The dough is shaped into logs, baked until golden and slightly cracked, then sliced diagonally for perfect cookies ready to enjoy with a cup of tea or coffee.
Ingredients
Scale
Cookies
- ½ cup unsalted butter (113g, room temperature, 1 stick)
- 1 cup granulated sugar (200g)
- â…“ cup unsulphured molasses (113g)
- 2 large eggs (100g, room temperature)
- 1 tsp pure vanilla extract (4g)
- 2½ cups all-purpose flour (300g)
- 1 tsp baking powder (4g)
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- â…› tsp ground cloves
- 1 cup raisins (150g)
Glaze
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure even baking.
- Cream Wet Ingredients: Using a hand mixer, cream together the butter, granulated sugar, and molasses until light and fluffy, which helps incorporate air for a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, along with the vanilla extract, to combine thoroughly with the creamed mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed to form a well-incorporated dough.
- Add Raisins: Stir in the raisins to distribute throughout the dough evenly.
- Form Logs: Divide the dough into two equal parts (about 494 grams each). Shape each portion into a log approximately 12 inches long.
- Prepare for Baking: Place the dough logs lengthwise on a large baking sheet lined with parchment paper. Flatten each log to about ¾-inch thickness to ensure even baking.
- Bake: Bake the logs in the preheated oven for 18-20 minutes, until they puff up slightly and develop cracks in the center, indicating doneness.
- Cool and Slice: Remove from the oven and allow the logs to cool completely. Once cooled, slice diagonally into rectangular cookies.
Notes
- Ensure butter and eggs are at room temperature for easier mixing and a smoother batter.
- For a more intense molasses flavor, use dark unsulphured molasses.
- The logs can be chilled before baking to make slicing easier, but it’s optional.
- These cookies keep well in an airtight container for up to a week and also freeze nicely for longer storage.
- Optional: Drizzle or dip sliced cookies in a simple powdered sugar glaze made by mixing the powdered sugar with a few teaspoons of milk or water.
