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Hermit Cookies
4.7 from 9 votes

Hermit Cookies

Soft and spicy molasses cookies shaped into a log and baked, then sliced.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 20 cookies
Calories: 191 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 cup raisins
  • 2 tablespoons crystallized ginger finely chopped
  • ½ cup butter unsalted
  • 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 egg
  • 1½ tablespoons orange juice
  • ¾ cup powdered sugar

Instructions

    Cup of Yum
  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.

Notes

  • Nutritional values are based on one cookie

Nutrition Information

Calories 191kcal (10%) Carbohydrates 35g (12%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 28mg (9%) Sodium 100mg (4%) Potassium 216mg (5%) Sugar 19g (38%) Vitamin A 170IU (3%) Vitamin C 1mg (1%) Calcium 33mg (3%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 20 cookies

Amount Per Serving

Calories 191

% Daily Value*

Calories 191kcal 10%
Carbohydrates 35g 12%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 28mg 9%
Sodium 100mg 4%
Potassium 216mg 5%
Sugar 19g 38%
Vitamin A 170IU 3%
Vitamin C 1mg 1%
Calcium 33mg 3%
Iron 1.3mg 7%

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