New England Hermit Cookie Bars

The best hermit cookie bars you’ll find! Similar in taste to a gingerbread cookie, these hermit cookies are soft and chewy and made with ginger, molasses, and raisins.

New England Hermit Cookie Bars.

For those that know me, know that I’m a bigger fan of savory than sweet. So baked goods aren’t usually on my agenda, but I had to share these New England Hermit Cookie Bars that were actually shared with me by my husband! A Boston Massachusetts native, when he was growing up he would find these cookies in a local bakery and purchase them by the bag for a couple of dollars.

How to Make New England Hermit Cookie Bars

Greased and floured pan

Start your hermit cookie bars by greasing your pan. I like to use both crisco and flour to make sure that nothing sticks.

Adding flour to mixing bowl

Then take a large mixing bowl and add in the flour to mix your dry ingredients.

Adding cinnamon to bowl

To the flour, add in your warm spices of cinnamon, ginger, nutmeg, and cloves.

Adding salt to flour

Then add the salt, baking soda, and baking powder.

Whisking dry ingredients

Whisk all of the dry ingredients together, and then set this bowl aside.

Adding brown sugar to mixer bowl

Then in the bowl of your stand mixer, add your brown sugar.

Adding butter to

Add your softened butter to the brown sugar, and cream them together until fluffy and creamy.

Adding molasses to

Then pour in your molasses while mixing on low.

Adding eggs to batter

Then add in your eggs, and mix until fully incorporated.

Adding dry ingredients to wet

With your mixer on low, slowly add your dry ingredients until fully mixed.

Adding raisins to batter

Finish by folding in your raisins, weither with a wooden spoon or your mixer on the lowest setting.

Spreading out hermit bars dough onto pan

Take your dough and spread it evenly on your prepared baking sheet. Toss them in the oven at 350 for roughly 17 minutes.

Cutting hermit cookie bars

Let the hermit bars cool, then cut into squares with either a pizza cutter or a knife.

Picking up a New England hermit cookie bar.

Serve and enjoy your New England Hermit Cookie Bars!

Substitutions

  • Swap the raisins. You could use other dried fruits or nuts in place of the raisins.
  • Add some chocolate. Plenty of people will throw in some chocolate chips with their hermit cookie bars.

Frequently Asked Questions:

How do you store hermit cookies?

Hermit cookies store well. Up to a week in an airtight container at room temperature and they will still taste great!

Why are hermit cookies called hermits?

Because of it’s longevity, this cookie was often sent with sailors and other travelers as something to eat on longer journeys. So it traveled, as hermits often did.

What’s the easiest way to cut cookie bars?

Use a pizza cutter or knife and cut them into squares (or any shape you prefer).

New England hermit cookie bars.

More Sweet Snacks

Eat It, Like It, Share It!

Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz enjoying new england hermit cookie bars.

Whip up a batch of these soft and chewy hermit cookie bars for your next cookie swap, classroom party, hostess gift, or holiday open house!

No fork required.

new england hermit cookie bars 2

New England Hermit Cookie Bars

The best hermit cookies recipe you’ll find that is 100% authentic! Similar in taste to a gingerbread cookie, these hermit cookies are soft and chewy.

PREP: 20 mins

COOK: 17 mins

TOTAL: 37 mins

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Servings: 64

  • Pre-heat oven to 350 degrees.

  • Grease and flour one standard jelly roll pan (standard cookie sheet) and set aside.

  • In a large bowl, whisk together dry ingredients: flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves.

  • With the mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until well combined.
  • Reduce mixer speed to low and slowly add in the dry ingredients until just combined.

  • Use a spoon to stir in raisins.

  • Scrape edges of the bowl with a plastic spatula to get the mixture together in a ball then scrape out onto a cookie sheet.

  • Flour hands then carefully press dough into even layer on the floured cookie sheet.

  • Bake 17-19 minutes depending on oven. Typically I’ll spend half the time on the top rack and the other half on the bottom. Remove from the oven when toothpick comes out clean.

  • Let cool completely before slicing into bars.

These cookies age well and can handle air exposure. They are very moist and last several days (if they last that long!)
Slicing Tip: A pizza slicer is a great way to ensure even slicing.

Calories: 105kcalCarbohydrates: 19gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 15mgSodium: 80mg


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