Hermit Cookies
My friend Sante shared his hermit cookie recipe with me. It’s a soft, simple, drop-style, spice cookie loaded with tiny currants, chopped walnuts, and finished with a bit of icing.
This hermit cookie recipe came to me via a friend. I was enjoying dinner with my friend Sante and a few others. Sante is a fun person to chat with because he's one of those guys who never runs out of stories - or opinions for that matter. Some of you may know him from his days as the chef at the Slow Club in San Francisco. Late in the evening the topic of conversation turned to Christmas cookies.
I’m solidly a shortbread person, but Sante started talking about hermits - a cookie he makes regularly for a friend who loves them. I had no idea what he was talking about. I'd never heard of a hermit cookie. He went on to describe a simple, drop-style spice cookie loaded with tiny currants and chopped walnuts, finished with a bit of icing. He promised to share his recipe with me, and here we are. As promise, an A-plus addition to any holiday cookie platter.
What are Hermit Cookies?
I’ve come to learn that there are all sorts of theories about how these cookies came to be named. Some say hermit cookies got their name because they taste best when they’ve been hidden away like hermits for a couple days. There’s the theory that they looked like a hermit’s brown cloth. The oldest versions of the recipe are thought to be back to Medieval European hermitages. So that’s another angle. It may be a bit of all of the above.
There are as many approaches to making hermits as there are bakers. The common ingredients seemingly spices, raisins or dates, nuts. Some like hermits iced or frosted, others skip it. They are simple to make. The chewy, nuttiness along with warm flavors like cinnamon, allspice, and cloves strike a nice balance. And, I keep thinking, this might also make the foundation for a delicious muffin batter.
Hermit Cookies: Pro-tips
Here are a few things I've learned after making Sante’s hermits over the years. True to the legend, they are really good the day they are baked and iced, but exponentially better the day after. The icing develops a bit of a crust and the spices meld together. Hermits are perfect with a cup of coffee in the morning. They are great on a holiday cookie plate. A cup of cardamom (or saffron tea) in the afternoon is another perfect pairing. I also never skimp on the icing. If you’re in my camp consider doubling up on the icing.
Above you can see the cookie dough coming together. And below the final consistency of the dough after all ingredients have been incorporated.
Hermit Cookies: Variations
Here are a few variations people have noted in the comments that sound fantastic! New Englanders definitely repping for bar-shaped hermits made with molasses in the comments.
- Kristin noted, “I added some freshly grated orange zest to the batter. It was tough to not eat the batter and actually bake the cookies, truth be told.”
- I love the coffee suggestion Paullett makes here. “I used to bake them often when I was the cook at the Convent of Notre Dame in Toronto. I have never seen one iced before I’ll have to try it. One common addition to them is a bit of strong cold coffee and some molasses. The authentic way is to add rasins and walnut but I put candied peel, candied fruit and even pine nuts which is very not authentic.”
- Elle went the cardamom route and shared, “I baked a batch for my colleagues the other day & substituted cardamom for the allspice–it was a very good call–cardamom is incredible in this recipe and people really enjoyed the cookies!”
And for any of you browsing this page around the holidays, here is a bit of additional cookie inspiration.
More Christmas Cookie Recipes
- Triple Ginger Cookies
- Shortbread Cookies
- 15 Festive Christmas Cookie Recipes
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- Simple Whole Wheat Sugar Cookies
- Sicilian Pistachio Cookies
- all cookie recipes
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Hermit Cookies
I tend to use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if that's what you have on hand.
- 1 1/2 cups whole wheat pastry flour (or unbleached all-purpose flour)
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon fine grain salt
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 cup unsalted butter, room temperature
- 1 cup natural cane sugar, sift out any chunks
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup currants
- 1 cup walnuts, chopped
- 1/4 cup milk
- Vanilla Icing:
- 1 cup powdered sugar, sifted
- 4 - 5 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
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Preheat the oven to 350°F degrees. Racks in the top and bottom third.
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Sift the flour, baking powder, salt, cloves cinnamon, and allspice into a medium bowl - set aside. In the bowl of an electric mixer (or by hand), cream together the butter and sugar. Add the egg and vanilla. Blend well, scraping down the side of the bowl a few times along the way. Add the currants and walnuts. Add the dry ingredients in three batches, alternating with the milk. Chill (covered) for one hour or longer, up to a day.
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Drop the cookie dough (one level tablespoon at a time) onto ungreased cookie sheets, leaving an inch or so between cookies. Dampen your fingers with a bit of water and gently flatten the dough. Bake for 12 -15 minutes or until the bottoms of the cookies are deeply golden. Cool on a wire rack.
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While the cookies are cooling, make the icing, and consider making double if you like a thick layer. Whisk the powdered sugar, heavy cream, and vanilla together in a small bowl - use immediately. Frost each cookie with an off-set spatula (or pastry bag) - but not until they are completely cool.
Makes about three dozen hermit cookies.
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Comments
Hermits are a very old fashioned sort of cookie. I used to bake them often when I was the cook at the Convent of Notre Dame in Toronto. I have never seen one iced before I'll have to try it. One common addition to them is a bit of strong cold coffee and some molasses. The authentic way is to add rasins and walnut but I put candied peel, candied fruit and even pine nuts which is very not authentic. They are a nice soft cookie and if you have a senior citizen on your cookie list they will appreciate it.
Heidi, you are so on time, I was just wishing for an icing recipe for the spice cookies I made yesterday. The cookie sounds great too, but need to go shopping to get more ingredients...thanks and Merry Christmas!
My grandmother always had hermits around when we'd spend summers with her in Maine. Hermits and chocolate donuts - yumm!!
yay! i love slow club.
These look so tasty. I've only ever seen them shaped like fig bars before, and never iced. I'll have to give your recipe a try - icing makes everything better! Thanks Heidi.
I am snowed in, need cookies and have every single ingredient for these wonderful looking cookies. I must bake!
Sante...Santa...hehe. :) I've never heard of hermit cookies but they sound so good that they should be renamed to something more social!
Scrumptious!!
It's funny that dried cranberries and orange zest should be mentioned. When I heard currents, I immediately thought of using my orange flavored dried cranberries from Trader Joes. They are the best! And this cookie looks yummy.
I was introduced to "Newman's Hermits" sometime ago and have been rolling around some recipes in my head... this helps allot! Newman's are a dairy free egg free recipe...maybe some added apple sauce would keep them moist. Thanks!
Thanks for bringing to mind a favorite from childhood. In NH hermits were as common as an oatmeal or chocolate chip cookie — baked off in sheets then cut into squares. This drop version will be a must for my holiday tins. Thanks for the memories!
I may try these with a cream cheese frosting - yum!
At first I misread and though you said "Santa".... Hey, it would be seasonally appropriate! One never knows who you might have connections with. Anyway, these cookies look fantastic, and remind me a lot of one of my own holiday traditionals -- minus the currants (not a dried fruit fan), plus a bit of sour cream. So thanks Santa, er, Sante.
walnuts and currants cookies with icing on top. delicious!
I'm wondering, would they be too dry/boring without the icing? I may have to give it a go! And for anyone wondering about aluminum free baking powder--i got some at Trader Joe's. Also, of course, Heidi's cookbook has a recipe for mixing arrowroot, cream of tartar and baking soda to create a homemade version! HS: Michelle, I like them with the icing. But I could imagine a quick roll in some sugar before baking would be good too.
Hermits were (and are) a big part of my family's Christmas sweet tray. While my mom made the classic ones from the Five Roses cookbook, I've modified the recipe to use fruit I prefer (dried cherries and blueberries instead of candied peel and glace cherries). I've never seen hermits frosted before to be honest but I can see the appeal.
heck yes.
These look great. I agree with the above - dried cranberries would be perfect.
These look great. I agree with the above - dried cranberries would be perfect.
Wow - these look heavenly! I love spice in cookies so we'll definitely be trying these this season.