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Aunt Lou’s Hermit Cookies Recipe Card

Here is a 100+ year old from scratch traditional old fashioned spice cookie recipe and a bit about its food history.  These make a nice soft chewy cookie with lots of spice. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 36 servings
Calories: 182 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups flour all purpose
  • 1 cup crisco
  • 1 cup white sugar
  • 1 cup brown sugar
  • 8 oz. sour cream room temperature
  • 2 eggs beaten, room temperature
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. cloves ground
  • ½ tsp. ginger ground
  • 1 pinch salt
  • 1 cup dates chopped
  • 1 cup walnuts chopped

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F.
  2. In a small bowl, mix the spices. Add the nuts and dates. Set aside.
  3. Cream together the Crisco, white sugar and brown sugar with a stand mixer's beater blade until fluffy.
  4. Sift together the flour, baking soda, baking powder and pinch of salt in a large bowl.
  5. Slowly beat in the flour until it is thoroughly mixed.
  6. Beat in the sour cream slowly.
  7. Add the eggs and mix thoroughly.
  8. Fold in the spice/nut mixture with the beater blade on slow speed.
  9. Line a cookie sheet with parchment paper and drop 1 Tbsp. balls.
  10. Bake at 350°F for 10-12 min until just brown on the edges. Makes 36 cookies.

Notes

  • Frequently asked questions:
  • How long can I freeze these hermit cookies? You can freeze them in an airtight container with freezer paper between layers of cookies.  Completely cool them before storing. They will store nicely for up to 3-4 weeks. This is a great cookie to make in advance for Christmas.
  • Do I have to refrigerate the cookies? No, you do not. You can store these in an airtight container or cookie jar at room temperature for about a week.
  • Can I store the cookie dough in the refrigerator? Yes, cover the dough in a bowl and place plastic wrap in top to prevent it from drying out.  Store the dough in the refrigerator for about 2 days. You can then remove the dough, scoop, drop and bake. You may need to add a little extra baking time with chilled dough.
  • Can I freeze the dough and bake later? Yes, it is best to scoop them as single dough balls onto a tray lined with parchment paper.  Freeze the balls on the tray for  about an hour until solid. Store them in zip tops bags for about 3 months. Be sure to expel as much air from the bag as possible and write the date on the bag. You will need to add extra baking time to bake them from a frozen state.

Nutrition Information

Calories 182kcal (9%) Carbohydrates 23g (8%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 12mg (4%) Sodium 49mg (2%) Potassium 86mg (2%) Sugar 14g (28%) Vitamin A 50IU (1%) Vitamin C 0.1mg (0%) Calcium 27mg (3%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 36servings

Amount Per Serving

Calories 182

% Daily Value*

Calories 182kcal 9%
Carbohydrates 23g 8%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 49mg 2%
Potassium 86mg 2%
Sugar 14g 28%
Vitamin A 50IU 1%
Vitamin C 0.1mg 0%
Calcium 27mg 3%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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