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Hermit cookies are delightful spiced cookies packed with dates, raisins, and walnuts. They are perfectly chewy and have a wonderful blend of sweet and spice. These cookies are easy to make and perfect when you want just a few treats. Whether you’re craving a sweet treat or need a quick dessert, these hermit cookies will hit the spot.
Looking for more small batch cookie recipes? Try our rich and chewy Molasses Cookies, indulgent Double Chocolate Chip Cookies, classic Oatmeal Raisin Cookies, soft and sweet Snickerdoodles, and hearty Cowboy Cookies!
Why You’ll Love This Recipe
- Easy to Make: Simple steps and common ingredients make this recipe a breeze.
- Small Batch: Perfect for when you want just a few cookies, not dozens.
- Flavorful: Packed with warm spices and sweet dried fruits.
- Customizable: Easily swap ingredients to suit your tastes.
This hermit cookie recipe is a true standout, perfect for a small batch that delivers big flavor. Enjoy all the satisfaction of traditional hermit cookies without ending up with too many. The warm blend of spices, sweet dates, chewy raisins, and crunchy walnuts creates an irresistible treat. With a touch of lemon juice for added chewiness, these cookies are a delightful twist on the classic. Plus, this recipe is incredibly customizable – there are many versions out there, so you can tweak it to match your favorite flavors!
Ingredients
If you have any ingredients leftover from this small batch hermit cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Adds richness and moisture to the cookies. For best results, use softened butter.
- Brown Sugar: Provides a deep, caramel-like flavor and adds moisture, helping to keep the cookies chewy. You can use either light or dark brown sugar, depending on your preference. If you’re out of brown sugar, use our quick brown sugar recipe to make a small batch.
- Granulated Sugar: Adds sweetness and helps achieve the right texture by contributing to the cookies’ crispiness on the edges.
- Egg Yolk: Adds richness and helps bind the ingredients. I do not recommend using the whole egg, as it will alter the taste and texture of the cookies. If doubling the recipe, use two egg yolks instead of using the egg whites. You can save the egg whites to use in any of our egg white recipes.
- Lemon Juice: My secret ingredient for adding a delightful chewiness to the cookies.
- All-Purpose Flour: The base of the cookie dough, providing structure.
- Ground Cinnamon, Nutmeg, Ginger: These classic spices create the warm, inviting flavor of the cookies.
- Baking Soda: Helps the cookies rise slightly and stay soft. Ensure it’s fresh for the best results.
- Chopped Walnuts or Pecans: Adds a satisfying crunch and nutty flavor. If you need nut-free hermit cookies, simply omit them. Consider using leftover walnuts or pecans in Pecan Pie, Butter Pecan Granola, or Banana Nut Bread.
- Chopped Dates: Adds natural sweetness and a chewy texture. If you don’t have dates, you can use chopped figs or prunes as a substitute. If you’ve got extra dates, use them to make a small batch of Sugar Plums.
- Raisins: A classic addition that provides sweetness and chew. If you’re not a fan of raisins, you can use currants or dried cranberries, or leave them out altogether. Extra raisins can be used in Morning Glory Muffins or Caponata.
Recipe Variations
Hermit cookies can easily be customized. Here are a few variations to try:
- Chocolate Chip Hermits: Add chocolate chips instead of dates for a chocolaty twist.
- Cranberry Almond Hermits: Swap raisins for dried cranberries and walnuts for chopped almonds.
- Spicy Hermits: Add a pinch of cayenne pepper for a hint of heat.
- Lemon Glazed Hermits: Drizzle with a simple lemon glaze after baking and cooling.
How To Make Hermit Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of hermit cookies.
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat your oven to 350°F (177°C).
- In a medium-sized bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for about 1 minute, until well combined.
- Add the egg yolk and lemon juice, then beat until fully incorporated.
- In a small bowl, mix together the flour, cinnamon, nutmeg, ginger, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a dough forms.
- Fold in the chopped walnuts, dates, and raisins.
- Line a baking sheet with parchment paper or a silicone baking mat. Scoop the dough into roughly 2-tablespoon portions and place them on the baking sheet about 2 inches apart. Roll the dough into balls.
- Bake for 10 to 15 minutes, or until the edges are lightly browned. I find that 13 minutes is perfect for my cookies.
Pro Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use Softened Butter: Softened butter ensures even mixing and a smooth cookie dough. To check if your butter is softened enough, press it gently with your finger; it should leave a slight indentation. I recommend leaving the butter on the counter for about 30 minutes before you start baking. This should give it enough time to reach the perfect consistency.
- Measure Flour Correctly: Use the spoon and level method for accurate measurement. Spoon the flour into the measuring cup instead of scooping it directly from the container. Scooping can compact the flour, leading to too much flour in your dough and resulting in dry cookies. Once you’ve spooned the flour into the cup, level it off with the flat edge of a knife.
- Don’t Overmix: Mix until ingredients are just combined.
- Bake Until Edges are Set: Centers will look slightly underdone but firm up as they cool.
Frequently Asked Questions
Absolutely! Try adding a pinch of cloves or allspice.
Yes, just double the ingredient amounts.
In an airtight container at room temperature for up to a week.
These cookies freeze well too. To enjoy them later, simply thaw the baked cookies at room temperature before eating.
Alternatively, you can freeze the unbaked cookie dough balls. First, place the dough balls on a baking sheet and freeze them until solid. Then, transfer the frozen dough balls to a freezer bag and store them for up to 3 months. When you’re ready to bake, let the dough balls sit at room temperature for 45 minutes, then bake as directed.
The origin of the name “hermit cookies” isn’t definitively known, but there are a few theories. One popular belief is that these cookies got their name because they can be stored for a long time, like a hermit who lives in seclusion and has to rely on long-lasting food supplies. Another theory is that the name comes from their dark, “hidden” appearance, with the spices and dried fruits being tucked away inside. Whatever the origin, the name certainly adds a bit of mystery to these delicious cookies!
Enjoying Hermit Cookies
There are so many delicious ways to enjoy these hermit cookies! Here are some of my favorites:
- Right Off the Baking Sheet: Sometimes, the best way to enjoy these cookies is fresh out of the oven. I love them warm and chewy, right off the baking sheet.
- Ice Cream Sandwiches: I love turning these cookies into sandwich cookies with a scoop of vanilla, chocolate, or butter pecan ice cream. The combination of chewy cookies and creamy ice cream is irresistible.
- With Hot Chocolate: These cookies pair wonderfully with a cup of hot chocolate, making for a cozy and comforting treat.
- With Yogurt: Adding pieces of these cookies to your yogurt can make for a delightful snack or breakfast, adding a bit of sweetness and texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch hermit cookies recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Hermit Cookies
Equipment
Ingredients
- 4 tablespoons salted butter -softened to room temperature
- 3 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 large egg yolk
- ½ teaspoon lemon juice
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ cup chopped walnuts or pecans
- ¼ cup chopped dates (5 to 6 dates)
- ¼ cup raisins
Instructions
- Preheat the oven to 350°F (177°C).Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 1 minute, until well combined.
- Add the egg yolk and lemon juice, then beat until fully incorporated.
- In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a dough forms.
- Fold in the chopped walnuts, dates, and raisins.
- Scoop the dough into roughly 2-tablespoon portions and place them on the lined baking sheet about 2 inches apart. Roll the dough into balls.
- Bake for 10 to 15 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use Softened Butter: Softened butter ensures even mixing and a smooth cookie dough. To check if your butter is softened enough, press it gently with your finger; it should leave a slight indentation. I recommend leaving the butter on the counter for about 30 minutes before you start baking. This should give it enough time to reach the perfect consistency.
- Measure Flour Correctly: Use the spoon and level method for accurate measurement. Spoon the flour into the measuring cup instead of scooping it directly from the container. Scooping can compact the flour, leading to too much flour in your dough and resulting in dry cookies. Once you’ve spooned the flour into the cup, level it off with the flat edge of a knife.
- Don’t Overmix: Mix until ingredients are just combined.
- Bake Until Edges are Set: Centers will look slightly underdone but firm up as they cool.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made them with dark chocolate chips, pecans and dried cranberries today. They were delicious!
LOVE all of your one dish recipes. Have for a while
I’m also learning how to make them WW friendly.
Thank you so much for your kind words! I’m thrilled you’re enjoying the recipes. Making them WW-friendly sounds like a wonderful way to personalize them. Let me know if you ever need any tips or have questions!
The a hermit cookies look delicious. I will be sure to get all the required ingredients and try to make them soon.
Wonderful! I hope you enjoy the cookies, they’re truly delicious!
Good recipe.
Thank you!