Chewy hermit cookies with an orange glaze drizzled overtop

Print Friendly

Chewy hermit cookies with an orange glaze


You can never have too many recipes for hermit cookies

One evening while freezing in the stands at our sons’ football game a friend and I got talking about cooking. And then we got talking about molasses which is how this five-star recipe made it into my hands.

It seems that everyone has a favourite molasses recipe and as Janel described the chewiness of these hermit cookies, and the orange glaze that gets drizzled over top, I suspected they’d become a favourite of mine too.

Chewy hermit cookies with an orange glaze

Janel is a meticulous curator of recipes and has a recipe cataloging system I can only dream of. I don’t know about you but my recipe “system” consists of recipe cards and printed out pages piled in the middle of the dining room table, torn-out pages from magazines stuffed in other books, folded down page corners in cookbooks and comments scribbled alongside recipes.

But back to Janel, she was able to pluck this recipe out of her archives. It’s from America’s Test Kitchen, Holiday Cookies (2010).

Chewy hermit cookies with an orange glaze

Soft and chewy hermit cookies with an orange glaze


  • 2 cups flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup raisins or currants
  • 2 Tbsp. crystalized ginger
  • ½ cup butter
  • 1 tsp. cinnamon
  • ¼ tsp. allspice
  • ¾ cup packed dark brown sugar
  • ½ cup Grandma Fancy Molasses
  • 2 eggs


  • 1 ½ Tbsp. orange juice whisked with ¾ cup icing sugar


  1. Combine flour, baking soda and salt in a bowl.
  2. Toss raisins and candied ginger in a food processor and wiz until finely chopped. Don’t worry if they end up in one big gob.
  3. Melt butter in a saucepan and add spices, stirring until fragrant.
  4. Add raisin mixture to the butter mixture and mash with a wooden spoon until well combined.
  5. Add brown sugar, molasses and eggs and stir until well combined.
  6. Fold in flour mixture then refrigerate until firm (an hour or so).
  7. Scrape dough onto a lightly floured surface and divide evenly into four pieces.
  8. Roll each piece into a 10-inch log and place on a parchment-lined baking sheet. You’ll likely only be able to fit two or three on a baking sheet at a time. They’ll spread during cooking and you don’t want them to touch.
  9. Bake for 15-20 minutes, watching closely during the last few minutes of baking so the edges don’t brown.
  10. When cool drizzle with glaze and cut on the diagonal into bars.

We have oodles more hermit recipes…

Chewy hermit bar recipeChocolate spice hermitsBig batch cranberry walnut hermits

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Bridget signature

6 thoughts on “Chewy hermit cookies with an orange glaze drizzled overtop

  1. ellen lathlean says:

    I’m going to try these, they sound good. I’vebeen looking for a recipe similar to the “FruitBars” from Dudley’s Bakeries in the San Diego area.(I’m no the only one looking for a recipe similar to theirs!)

    1. Hi Ellen, I hope that this recipe ends up being just what you’re looking for. For me it was the citrus drizzle that put them over the top.

  2. Abby says:

    Hi Bridget!

    Thanks for this great recipe. I will definitely try this.

    1. Bridget Oland says:

      Hi Abby, I hope you enjoy them. They’re in my top 10 favourite cookies of all time.

  3. Ann says:

    I have made there Soft Hermit cookies my daughter took them to work–guess what I got 8 requests for your recipe .They are so good with coffee I take them with me whem going out for coffee and don’t bother buying any. Thank you so much.

    1. Bridget Oland says:

      Hi Ann, What a great message! I always love to hear when people enjoy a recipe. I’ll be sure to share this with my friend Janelle, who gave me the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *