Chewy Hermit Cookies with an Orange Glaze

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 32 minutes

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Chewy hermit cookies with an orange glaze

 

You can never have too many recipes for hermit cookies

One evening while freezing in the stands at our sons’ football game a friend and I got talking about cooking. And then we got talking about molasses which is how this five-star recipe made it into my hands.

It seems that everyone has a favourite molasses recipe and as Janel described the chewiness of these hermit cookies, and the orange glaze that gets drizzled over top, I suspected they’d become a favourite of mine too.

Chewy hermit cookies with an orange glaze

Janel is a meticulous curator of recipes and has a recipe cataloging system I can only dream of. I don’t know about you but my recipe “system” consists of recipe cards and printed out pages piled in the middle of the dining room table, torn-out pages from magazines stuffed in other books, folded down page corners in cookbooks and comments scribbled alongside recipes.

But back to Janel, she was able to pluck this recipe out of her archives. It’s from America’s Test Kitchen, Holiday Cookies (2010).

Chewy hermit cookies with an orange glaze

Chewy Hermit Cookies with an Orange Glaze

Makes about 3 dozen

Cookies:

  • 2 cups flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup raisins or currants
  • 2 Tbsp. crystalized ginger (optional)
  • ½ cup butter
  • 1 tsp. cinnamon
  • ¼ tsp. allspice
  • ¾ cup packed dark brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • 2 eggs

Glaze:

  • 1 ½ Tbsp. orange juice whisked with ¾ cup icing sugar

Instructions:

  1. Combine flour, baking soda and salt in a bowl.
  2. Toss raisins and candied ginger in a food processor and whiz until finely chopped. (Don’t worry if they end up in one big gob.)
  3. Melt butter in a saucepan and add spices, stirring until fragrant.
  4. Add raisin mixture to the butter mixture and mash with a wooden spoon until well combined.
  5. Add brown sugar, molasses and eggs and stir until well combined.
  6. Fold in flour mixture then refrigerate until firm (an hour or so).
  7. Scrape dough onto a lightly floured surface and divide evenly into four pieces.
  8. Roll each piece into a 10-inch log and place on a parchment-lined baking sheet. You’ll likely only be able to fit two or three on a baking sheet at a time. They’ll spread during cooking and you don’t want them to touch.
  9. Bake for 15-20 minutes, watching closely during the last few minutes of baking so the edges don’t brown.
  10. When cool drizzle with glaze and cut on the diagonal into bars.

We have oodles more hermit recipes…

Chewy hermit bar recipeChocolate spice hermitsBig batch cranberry walnut hermits

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Spicy Chocolate Hermit Cookie Recipe

Servings: 2 dozen serving(s)

Prep time: 15 minutes

Total time: 33 minutes

Cooking time: 18 minutes

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Chocolate-hermits-1-crop-1024x694

When I was growing up there was a great bakery across from our dentist’s office, a real old fashioned, hole-in-the-wall, neighbourhood bakery. We’d sometimes stop in after our appointments for a treat. I remember being in awe of the place, filled wall-to-wall with cookies and doughnuts. I remember jumbo soft molasses cookies with dollops of jam and racks of old fashioned sugar donuts. But what I loved most were the giant trays of glazed hermits at the front counter. Dark and spicy with crackly icing, they were irresistible.

My brother recently sent me “The Rosie’s Bakery All-butter, cream-filled, sugar-packed Baking Book”, 418 pages of bakery bliss and in it I found two recipes for slab-style hermits. I adapted the recipe to include cocoa and chocolate chips and cut the glaze recipe by 2/3. The result is an updated version of my old favourite.

Ginger Chocolate Hermit Cookie Recipe

  • 2 cups flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1 ½ tsp cloves
  • 2 Tbsp cocoa
  • ½ cup + 1 Tbsp soft butter
  • 1 cup brown sugar
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • ¾ cup chocolate chips
  1. Cream butter and sugar until fluffy, scraping down the bowl as required. Add the egg and blend, then add the molasses.
  2. In a separate bowl combine the dry ingredients. Add the dry to the wet and mix thoroughly. Stir in the chocolate chips.
  3. Divide dough in half and using wet hands form into two logs about 12” long. Lay on a parchment-lined baking sheet, spaced at least 3” apart (they flatten as they bake).
  4. Bake at 375 F for about 18 minutes. Don’t let them get too dark around the edges, you want them to be chewy.

Glaze:

  • ½ cup icing sugar
  • 1 Tbsp milk
  1. Blend together and thin with a drop more milk if it’s too thick.
  2. Drizzle over the cooked, cooled strips. Allow to harden before cutting the cookies.

One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe