Hermits Slice & Bake Cookies
Submitted by silentowl
Make-ahead slice-and-bake hermit cookies with five warming spices, plump raisins, and buttery dough. Roll into logs, freeze, slice, and bake fresh cookies anytime.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
8 hrsSlice-and-bake hermits are your freezer’s best friend for spontaneous cookie cravings.
This version skips the eggs and loads up on spices: cinnamon, cloves, allspice, ginger, and nutmeg create a warming flavor that screams cozy kitchen.
Shape the stiff dough into logs, wrap tight, and stash in the freezer.
When you’re ready to bake, just slice and pop them in the oven for freshly baked cookies in under 20 minutes.
Pro Tips
- Food processor shortcut: Blitz the raisins with ¼ cup flour to chop them evenly and coat them in one step.
- Stiff dough is good: Add enough flour to make the dough firm enough to roll into logs without sticking. Too soft and your slices will spread too much.
- Overnight chill works magic: Chilling the dough overnight (or freezing for later) makes slicing clean and easy while developing deeper flavor.
- Slice thickness matters: Cut ¼-inch slices for crispy cookies, or go thicker for softer centers.
Ingredients
Directions
Chop raisins finely in food processor with ¼ cup flour.
Sift 2 cups flour with soda, cream of tartar, and spices.
Cream butter with sugar.
Add dry ingredients alternately with milk until well blended.
Stir in raisins and enough additional flour, up to ¾ cup, to make a stiff dough.
Shape into two logs, about 1½ inch diameter.
Chill overnight or freeze.
When ready to make, slice to desired thickness and bake at 375 to 400 degrees until done (15-20 minutes).
Comments