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This small batch hermit cookie recipe delivers soft and chewy old-fashioned cookies filled with warm spices, raisins, dates, and nuts. Easy to make with simple ingredients, these classic cookies are perfectly portioned when you want just a few.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and pantry ingredients make this old-fashioned hermit cookie recipe quick to prepare.
- Soft & Chewy Texture: Classic cookies with a moist, chewy center and lightly crisp edges.
- Warm Spices: Cinnamon, nutmeg, and ginger create a nostalgic, comforting flavor.
- Small Batch: Perfectly portioned so you can enjoy just a few cookies without baking a large batch.
I love this hermit cookie recipe because it gives me all the flavors of the classic cookie in a smaller batch.
The combination of spices with dates, raisins, and walnuts makes every bite rich and satisfying, and that little splash of lemon juice adds the perfect chewiness.
What makes these cookies even more special is how easy they are to make your own by swapping in different dried fruits or nuts, so you’ll enjoy them just the way you like.
Looking for more small batch cookie recipes? Try our small batch molasses cookies, double chocolate chip cookies, small batch oatmeal raisin cookies, small batch snickerdoodles, and small batch cowboy cookies.
Ingredients
If you have any ingredients leftover from this old-fashioned hermit cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Brown Sugar: Gives a caramel-like flavor and keeps the cookies chewy. Use light or dark brown sugar. If you don’t have any, try our quick brown sugar recipe.
- Granulated Sugar: Sweetens the cookies and adds crisp edges.
- Egg Yolk: Adds richness and binds the dough. Use only the yolk. If doubling the recipe, use 2 yolks. Save the whites for egg white recipes like mini angel food cake.
- Lemon Juice: My secret to extra chewiness.
- Walnuts or Pecans: Add crunch and nutty flavor. Omit for nut-free cookies. Try extra nuts in a mini pecan pie, small batch butter pecan granola, or quick and easy banana nut bread.
- Dates: Bring natural sweetness and chew. Substitute with figs or prunes. Use extras in a small batch of sugar plums.
- Raisins: Sweet and chewy. Swap with currants or dried cranberries, or leave them out. Use leftovers in small batch morning glory muffins or caponata for one.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
These spiced hermit cookies are easy to customize. Try one of these simple variations:
- Chocolate Chip Hermits: Replace the dates with chocolate chips.
- Cranberry Almond Hermits: Use dried cranberries instead of raisins and almonds instead of walnuts.
- Spicy Hermits: Add a pinch of cayenne pepper for gentle heat.
- Molasses Hermits: Increase the warm, classic flavor by adding a tablespoon or two of molasses.
- Oatmeal Hermits: Stir in a couple of tablespoons of rolled oats for a heartier cookie.
How To Make Hermit Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of traditional 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 bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for about 1 minute.
- Add the egg yolk and lemon juice, then mix until combined.
- In a small bowl, whisk together the flour, cinnamon, nutmeg, ginger, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
- Stir in the walnuts, dates, and raisins.
- Line a baking sheet with parchment paper or a silicone mat. Scoop about 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart.
- Bake for 10–15 minutes, until the edges are lightly browned. I usually bake mine for 13 minutes.
Pro Tip: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
Expert Tips
- Use Softened Butter: Butter should be soft enough to press with your finger and leave a slight indentation. Set it out for about 30 minutes before baking.
- Measure Flour Correctly: Spoon flour into the measuring cup, then level it off. Scooping directly can pack in too much flour and make cookies dry.
- Don’t Overmix: Mix just until the ingredients come together to avoid tough cookies.
- Bake Until Edges Are Set: The centers may look slightly underdone but will firm up as the cookies cool.
Frequently Asked Questions
Hermit cookies are old-fashioned spiced cookies made with ingredients like cinnamon, nutmeg, raisins, dates, and nuts. They’re known for their chewy texture and long-lasting flavor.
There are different theories, but most believe the name comes from their ability to “hide away” and keep well when stored, much like a hermit.
Yes, simply leave out the nuts. The cookies will still be chewy and flavorful.
Store hermit cookies in an airtight container at room temperature. They usually stay fresh for about 4 to 5 days.
Yes, you can freeze baked hermit cookies for up to 2 months. Thaw them at room temperature before eating. Alternatively, you can freeze the unbaked cookie dough balls. Place the dough balls on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, let the dough balls sit at room temperature for about 45 minutes, then bake as directed.
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.
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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).
- In a medium bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for about 1 minute.
- Add the egg yolk and lemon juice, then mix until combined.
- In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
- Stir in the chopped walnuts, dates, and raisins.
- Line a baking sheet with parchment paper or a silicone mat. Scoop about 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart.
- Bake for 10–15 minutes, until the edges are lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
Notes
- Use Softened Butter: Butter should be soft enough to press with your finger and leave a slight indentation. Set it out for about 30 minutes before baking.
- Measure Flour Correctly: Spoon flour into the dry measuring cup, then level it off. Scooping directly can pack in too much flour and make cookies dry.
- Don’t Overmix: Mix just until the ingredients come together to avoid tough cookies.
- Bake Until Edges Are Set: The centers may look slightly underdone but will firm up as the cookies 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.
Tasty hermit cookies. Easy to make just the right number of cookies!
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!