Small Batch Hermit Cookies
Make chewy, flavorful Hermit Cookies with dates, raisins, and walnuts. This easy small batch recipe is perfect for a quick treat or a satisfying dessert.
Servings: 8 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
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 83mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg
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