These delicious Hermit Cookies are a time-honored recipe that dates back to the late 1800s. They are pumped full of juicy, rehydrated raisins that have soaked in rum, plus crunchy walnuts and a bit of coffee flavoring and loads of holiday spices. They are a great change-up from other cookies you may have made.
More traditional cookies are our Snowball Cookies or lovely Date Pinwheel Cookies; both are so good!! Or try something different with our Alfajores Recipe that has indulgent dulce de leche.
Why I Love This Recipe
- Easy to make
- Plump raisins with a hint of rum
- Coffee adds a depth of flavor
- Time-honored recipe
- Love a crunch from a nut
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.
6 Pcs 7” Christmas Cookie Tins with Lids, Metal
Stainless Steel Measuring Cups and Spoons Set (15 Piece Set)
What is a Hermit Cookie Made of?
Recipe Ingredients
Shortening – A lot of these old recipes use shortening, and I tend to follow the recipe, but you can substitute butter if you prefer.
Brown sugar packed – This sugar adds a deeper flavor profile.
Eggs, All-purpose flour, Baking soda, Salt – These are the usual ingredients needed for a cookie to hold together and rise.
Cold coffee – This adds yet another dimension to the cookie; I don’t taste coffee, but a deeper flavor that is very enjoyable.
Nutmeg, Cinnamon, Cloves – These cookies are loaded with spice and are known for this.
Raisins, Hot water, Dark rum – The hot water and rum make the raisins nice and plump.
Walnuts roughly chopped – Then a crunch from a walnut finished off this classic cookie.
How to Make Hermit Cookies
Soak raisins in the hot water and rum for at least 1/2 hour, stirring occasionally. Drain. If the raisins are quite dry, soak them for longer.
In a stand-up mixer with a paddle attachment, cream shortening and sugar together. Add eggs and stir in coffee.
Stir the flour, salt, baking soda, nutmeg, cinnamon, and cloves together and incorporate it into the shortening mixture.
Remove the bowl from the stand-up mixer and fold in the nuts and raisins.
Chill dough for 1 hour at least.
Heat oven to 400F. Drop tsp. of dough onto a lightly greased cookie sheet and place 2″ apart.
Bake for 8-10 min. or until golden brown. Cool on cookie racks.
Hermit Cookies came from the New England area in the late 19th century. The name could have come from possibly a hermit bag that was filled with trinkets or that the cookies traveled so well and still stayed fresh.
Recipe Pro Tips!
Raisins
If your raisins are very dry, make sure your water is very hot and soak them for a longer time. They can be soaked overnight or for even a day or two to plump them up.
Storage
These cookies last on the counter in an airtight container for a few days or for longer in the fridge, up to a week.
For longer storage, you can freeze them in an airtight container with wax paper between the layers. You can store them up to 3 months in the freezer.
Want more Christmas Cookie Recipes?
We love making lots of Christmas Cookies, and here are more of our favorite recipes.
Hermit Cookie Recipe
Video
Ingredients
- 1 cup shortening
- 2 cups brown sugar packed
- 2 eggs
- 1/2 cup cold coffee
- 3 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. nutmeg
- 2 1/2 tsp. cinnamon
- 1/2 tsp. cloves
- 2 1/2 cups raisins
- 1/2 cup hot water
- 1/4 cup dark rum
- 1 1/4 cup walnuts roughly chopped
Instructions
- Soak raisins in the hot water and rum for at least 1/2 hour, stirring occasionally. Drain. If the raisins are quite dry, soak them for longer.
- In a stand-up mixer with a paddle attachment, cream shortening and sugar together.
- Add eggs and stir in coffee. Stir the flour, salt, baking soda, nutmeg, cinnamon, and cloves together and incorporate it into the shortening mixture.
- Remove the bowl from the stand-up mixer and fold in the nuts and raisins.
- Chill dough for 1 hour at least.
- Heat oven to 400F. Drop tsp. of dough onto a lightly greased cookie sheet and place 2" apart.
- Bake for 8-10 min. or until golden brown. Cool on cookie racks.
Equipment
Notes
Nutrition
Adapted from Betty Crocker’s Cooky Book
Comments & Reviews
cookie clicker says
I adore the sound of the coffee, rum, and spices! I will definitely give these a try. Regards!
Tara Noland says
The flavors are subtle, the coffee and rum give depth of flavor to the cookies.
LuAnn says
Can I omit the rum and substitute it for something else? These cookies look amazing. TIA
Tara Noland says
You can omit the rum entirely or use a rum extract. You don’t really taste it much.
Carol says
These sounds so wonderful! Thank you. I was wondering. Do you think dates would work? I really don’t like raisins.
Noshing with the Nolands says
The dates would be good too! I am not sure what would happen soaking them but try a few and see how they turn out.
Vespa Woolf says
I love the sound of the spices and rum….even the coffee! Will definitely try these. Thanks!
Noshing with the Nolands says
You are so welcome, enjoy!
Lyn @LovelyPantry says
Tara, these are lovely! I’m loving the ingredients! I think you had me at RUM! Its so festive 🙂 I’m saving this one.
Noshing with the Nolands says
Ya, it just dawned on me when I was making them to add a little rum in. It is a nice touch.