White Hermit Cookies are filled with spices and so aromatic while baking. Top with an easy homemade icing for a beautiful old-fashioned cookie that’s wonderful to enjoy during the Christmas season.
Old Fashioned Hermit Cookies
We have been blessed with several recipes boxes that are decades old and packed with handwritten recipes. Chocolate Hermits were the first traditional cookie that we made and we love them, so it just made sense to try out these White Hermits.
Hermit Cookies are unique because of the cloves, allspice, cinnamon, raisins and nuts. Nuts can easily be omitted, but they add a nice crunch when included.
A layer of homemade icing makes these cookies special. I find it easiest to make a double or triple batch of icing, keep it covered so it doesn’t dry out and ice several batches of cookies on a big holiday baking day.
Sometimes we bake the cookies in the evening and mix up the icing the following day. Breaking up tasks and dishes makes baking homemade cookies easier.
Tips for Making Hermit Cookies
- Chopping raisins is optional if small raisins are used
- Using a quality medium-sized (1.5 tablespoons) cookie scoop for uniform cookies
- Homemade or store-bought vanilla icing works fine
- Let cookies cool completely before icing
- Add a dash of allspice to the icing for an even more aromatic flavor
- Store in an airtight container
- Keep airtight container in the refrigerator to extend shelf life
- Wait to ice cookies within 1 day of use for maximum quality
How to Make Hermit Cookies
- Cream butter, sugar and eggs, then add vanilla.
- Mix flour, baking powder, salt and spices.
- Alternate adding dry ingredients and a little bit of milk to creamed mixture. Mix well.
- Stir in raisins and nuts.
- Chill for up to an hour until the dough becomes cold and easier to work with.
- Drop by teaspoon full 2 to 3 inches apart onto a well-greased baking sheet.
- Bake for 12 to 15 minutes in a 350° oven.
- Mix up icing and frost cookies.
Other Old Fashioned Dessert Recipes:
- Chocolate Thumbprint Cookies
- Best Sour Cream Cut-Out Cookies
- Butterscotch Refrigerator Cookies
- Fudge Meltaways
- The Best Cake Recipe
- Pineapple Marshmallow Dessert
- Applesauce Raisin Cookies
- Cran-Apple Spice Bars
- Chocolate Pixies
- Chocolate Macadamia Nut Cookies
Printable White Hermit Cookies Recipe
Hermit Cookies
Ingredients
Cookies
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 cup milk
- 1 cup raisins chopped
- 1 cup nuts chopped
Icing
- 2 cups confectioners sugar
- 1/4 cup Crisco
- Dash salt
- 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon vanilla
- Dash allspice optional
Instructions
- In a mixing bowl cream together butter, sugar and eggs. Add vanilla.
- In a separate bowl mix flour, baking powder, salt and spices.
- Alternate adding dry ingredients and a little bit of milk. Mix well.
- Stir in raisins and nuts.
- Chill for up to an hour until the dough becomes cold and easier to work with.
- Drop by teaspoon full 2 to 3 inches apart onto a well greased baking sheet.
- Bake for 12 to 15 minutes in a 350° oven.
- Mix up icing and frost cookies.
Notes
- Chopping raisins is optional if small raisins are used
- Using a quality medium-sized (1.5 tablespoons) cookie scoop for uniform cookies
- Homemade or store-bought vanilla icing works fine
- Let cookies cool completely before icing
- Add a dash of allspice to the icing for an even more aromatic flavor
- Store in an airtight container
- Keep airtight container in the refrigerator to extend shelf life
- Wait to ice cookies within 1 day of use for maximum quality
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