Old Fashioned Hermits

Hermits are a New England cookie that dates back to the clipper ship era, when sailors needed baked goods sturdy enough to survive long voyages. Molasses and warm spices (cloves, cinnamon, and ginger) give them a dark, spiced flavor that deepens over a few days of storage, which is exactly why they were originally made.

The dough is thick and stiff, which is normal. Creamed butter and sugar get beaten with an egg, then the dry ingredients (three cups of flour is a lot for one egg) alternate with the molasses-water mixture. The molasses contributes moisture and chew while the baking soda reacts with its acidity to provide lift. Raisins and chopped nuts folded in at the end give every cookie fruit and crunch.

Unlike drop cookies, these get rolled out on a floured surface and cut into shapes. The thick, sturdy dough holds its form during baking without spreading much, giving you defined edges and a chewy center.

Kitchen Tips

• The dough will feel stiff and dry compared to typical cookie dough. That’s expected with this flour-to-fat ratio. Don’t add extra liquid.
• Flour your work surface and rolling pin generously. This dough is sticky from the molasses.
• Cut into bars or rectangles for the most traditional hermit shape, though any cutter works.
• These improve after a day in an airtight container. The molasses flavor mellows and the texture softens slightly.

Variations

• Add a cup of chopped dried dates or figs alongside the raisins for a chewier, more complex cookie.
• Replace the water with strong brewed coffee for a deeper, darker flavor that pairs with the molasses.
• Drizzle a thin powdered sugar glaze over the cooled cookies for a sweeter finish.