These chewy, soft and perfectly spiced hermit cookies are a New England classic. They are packed with flavor, and stay tender and chewy for days! Perfect for a holiday cookie box…but I think you’ll find yourself making these all year round!

soft and chewy spiced hermit bar cookies on plates

I’ll be the first to admit that hermit cookies (or hermit cookie bars), aren’t a “looker” of a cookie. Typically made with brown sugar and molasses, studded with dried fruit and spices, they’re brown and chunky in appearance. But wow – the flavor that’s packed in each bite.

Hermit cookies likely originated in New England, well over a hundred years ago. Some sources claim that these cookies were a favorite of sailors because they kept for days.

Like most traditional recipes, over the years everyone puts their own spin on it. Some people prefer hermit cookies in drop cookie form, for a more rounded cookie. This recipe, rather, turns out more bar-type cookies.

Either way – these soft and chewy spiced hermit cookie bars are sure to beat the winter blues. They’re chewy, fragrant, packed with spices, and are super addictive.

Why You’ll Love Soft and Chewy Spiced Hermit Cookie Bars

Packed with Cozy Flavor – These cookies are a medley of warm spices like cinnamon, nutmeg, and cloves, complemented by sweet molasses and chewy dried fruits (this recipe calls for raisins, but you can swap out for dates).
Simple and Shelf Stable –Unlike many cookies, Hermits are known for their incredible shelf life. They actually taste better a day or two after baking, as the flavors meld together, making them perfect for gifting or enjoying throughout the week.
Perfectly Soft and Chewy –If you love cookies with a tender texture and just the right amount of chewiness, Hermit cookies deliver.
A Taste of Tradition –Baking Hermit cookies is like stepping back in time. They connect us to the generations before us who made them a staple in their kitchens. Whether you’re continuing the tradition or starting a new one, these cookies carry a sense of history and heart.

Alright – now that I’ve convinced you to TRY this recipe, let’s talk about what goes into them…

Key Ingredients for Soft and Chewy Spiced Hermit Bar Cookies

The list can be a bit daunting, but I promise you a lot of these ingredients you have on hand. Those you don’t have, you can either elect to leave out (such as milk powder), or swap for something different (no raisins? use dates).

Unbleached, all-purpose flour – I use King Arthur AP Flour (11.7% protein percentage). Keep in mind, that even AP flours have different protein percentages and so if you use a lower protein flour like Gold Medal (10.5% protein percentage) your results may differ slightly. Curious to learn more? Check out this article.
Cornstarch – Adds tenderness to the cookie.
Milk Powder – Optional but adds richness to the cookie.
Diamond Crystal Kosher Salt – Please note, if you’re using Morton’s or table salt, you’ll need to cut the salt down in half.
Spices – Ground Cinnamon, cloves, nutmeg, and black pepper (trust me, it works!)
Dutch Processed Cocoa – If you only have natural on hand, that works too. I like the depth of flavor Dutch processed offers!
Unsalted Butter – You’ll need a stick AT ROOM TEMP. Ya hear me? This means soft enough to spread, but not that it’s melting. If you have a thermometer this means it’ll be around 65-67 degrees Fahrenheit.
Raisins – I use regular raisins (um, brown?), but you can use golden raisins here if you prefer. Alternatively, you could use the same quantity of chopped dates.
Optional Rum for Raisin Soak – While you can just use boiling water, if you have rum (or even bourbon), you can use that to soak the raisins, and it’ll provide another layer of flavors.
Boiling Water – Yeah, not really an “ingredient” but including it here just as a reminder! Use it for the raisin soak.
Large Egg – At room temp.
Light or Dark Brown Sugar – Helps the cookies retain softness and chew and adds a caramelized depth of flavor.
Unsulphured Molasses – Gives the cookies their SIGNATURE flavor and chewy texture.
Orange Zest – While optional, adds a bright citrus note.
Vanilla Extract – Enhances the flavor
Candied Ginger – Adds zing and chewy texture.
Toasted Walnuts (or Pecans)– Optional, but for added crunch and decadence.
Confectioner’s Sugar – For the glaze.
Rum or Milk – For the glaze. If you don’t have rum, and you’re impartial, just go with milk.

Tips to Make the BEST Soft and Chewy Hermit Bar Cookies

Ok so these cookies are pretty easy and straightforward to make, but there are a few things to keep in mind as you’re moving through the recipe to ensure you get the BEST soft and chewy hermit cookies.

Use ROOM TEMP Butter – Like a lot of us bakers, if you forget to remove your butter out to get it to room temp, you can microwave it at 15-20 second bursts on low power. Make sure to check it and flip the stick over a few times to ensure you’re not melting it.
Use ROOM TEMP eggs: My favorite hack to get my eggs to room temp is to simply fill up a bowl or glass with hot water (not boiling!) and place the egg in it.
Don’t skip the raisin soak step: I know, it may seem kinda like a pain, but if you don’t soak the raisins, they’ll just suck the moisture out of the cookie, and you’ll end up with dry cookies.
Cream the butter & sugar properly: Creaming is a technique that combines butter and sugar to create a light, fluffy mixture. This process is essential for many cookie recipes because it incorporates air into the dough, giving the cookies a tender, soft texture. I recommend taking a few extra minutes to take it further than you think you should.
Mix-ins: You can get creative by swapping out some mix-ins (i.e., chocolate, or other nuts), but take care in exceeding 1/3 cup of additional mix-ins to maintain proper dough consistency.

How to Store Soft & Chewy Hermit Bar Cookies

These cookies store well at room temperature for up to a week, or in the refrigerator for two weeks.
To freeze (once baked), I recommend storing in a gallon freezer bag or air-tight container. They’ll last for about three months. Simply remove them from the freezer and allow them to come to room temp before serving.

Frequently Asked Questions

Can I substitute the raisins or candied ginger in the recipe? Absolutely! If you’re not a fan of raisins, you can use dried cranberries, chopped dates, or even dried cherries. For candied ginger, try substituting with extra nuts, chocolate chips, or omit it entirely for a simpler flavor.

How do I know when the Hermit Cookie Bars are done baking? The cookie bars are done when the edges are lightly browned and set. The center should feel soft but not raw when gently pressed. Keep in mind that they’ll firm up more as they cool, so avoid overbaking.

Can I adjust the spice levels in Hermit Cookie Bars? Yes, you can customize the spice levels to suit your taste. If you prefer a milder flavor, reduce the amount of ginger, cinnamon, or cloves. For a stronger spice kick, feel free to add extra ginger or cinnamon to enhance the warmth of the cookies.

Looking for More Recipes with Gingerbread Vibes?

Gingerbread Granola

Gingerbread Snacking Cake

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