The Best Old Fashioned Hermit Cookies Recipe (Straight From a 1940s Cookbook) 

Hermit cookies have been baking in American kitchens since the 1800s, and there’s a fun little debate about how they got their name. Some people say it’s because the spices and molasses let them keep for weeks, so bakers could tuck them away like a hermit in hiding. Other people think they look plain and unassuming on the outside, which makes that first bite even better.

This old-fashioned hermit cookies recipe comes straight from a cookbook in my vintage collection, printed in 1943. It’s got the classic hermit combo of brown sugar, cinnamon, allspice, raisins, and nuts, all wrapped up in a soft, cakey cookie that’s nothing like the crispy hermit bars you might be picturing. I’ve made a few tweaks to bring this vintage cookie recipe into a modern kitchen, but the heart of it is straight out of the past.

Quick Facts

• What they are: A soft, spiced drop cookie made with brown sugar, cinnamon, allspice, raisins, and nuts
• Origin: Dates back to the 1800s; this version comes from a cookbook in my vintage collection, printed in the 1940s
• Texture: Soft and cakey, not crisp, closer to a spice cake than a crunchy cookie
• Bake time: 12–16 minutes at 350°F
• Key ingredients: Cake flour, brown sugar, shortening, milk, eggs, raisins, and chopped nuts
• Best for: Fall baking, holiday cookie trays, and anyone who loves old-fashioned, spiced desserts

What Each Ingredient Does

• Cake flour (4 ½ cups, sifted) — Cake flour has less protein than all-purpose flour, so it keeps these cookies tender instead of tough. Sifting it adds air and breaks up clumps, which helps the dry ingredients blend smoothly into the batter.
• Baking powder (2 ½  teaspoons) — This is the main leavener. It reacts with the moisture and heat in the batter to create lift, giving these cookies their soft, cakey rise instead of a flat, dense texture.
• Salt (1 teaspoon) — Salt sharpens all the other flavors in the cookie, especially the brown sugar and spices. Without it, the cookie would taste flat and one-note.
• Baking soda (½  teaspoon) — Baking soda works alongside the baking powder, but it also reacts with the acidity in the brown sugar to help with browning and a bit of extra lift.
• Cinnamon (1 teaspoon) and allspice (½  teaspoon) — These are classic warm spices, and they’re what give hermit cookies that cozy, old-fashioned flavor. Allspice in particular has notes of clove, nutmeg, and cinnamon all in one, so it adds depth without needing a long spice list.
• Shortening (1 cup) — Shortening creams up with the sugar to trap air, which helps with texture, and it has a higher melting point than butter. That keeps these cookies soft and a little cakey instead of spreading thin.
• Brown sugar (2 cups) — Brown sugar brings moisture (thanks to the molasses in it) along with a deeper, richer sweetness than white sugar. It’s also part of why these cookies stay soft for days, which ties right back into that whole “hermit” name story.
• Milk (1 cup) — Milk adds moisture and helps activate the baking soda and baking powder. It’s also what makes the alternating add-in step work, keeping the batter smooth instead of curdled or lumpy.
• Eggs (2, beaten) — Eggs bind everything together and add structure, moisture, and a little richness. Beating them first helps them blend more evenly into the batter.
• Chopped walnuts (1 cup) — These add crunch and a little contrast against the soft, cakey texture of the cookie itself, plus a nice nutty flavor that plays well with the spices.
• Raisins (1 cup) — Raisins bring natural sweetness and chew, and they’re pretty much a hermit cookie signature. They also add a bit of moisture as they bake, keeping the inside of the cookie soft.

Tips for Success

• Don’t skip sifting. Sifting the flour and dry ingredients together isn’t just an old-fashioned habit; it keeps the baking powder and baking soda evenly distributed so you don’t end up with weird bitter spots in some cookies and flat ones elsewhere. If you don’t have a flour sifter, you can use a whisk to sift.
• Cream the shortening and sugar well. Really beat it until it’s light and fluffy, not just combined. That step traps air and is a big part of why these cookies come out soft and cakey instead of dense.
• Add the dry and wet ingredients alternately, not all at once. Dumping everything in together can lead to a lumpy batter or overworked flour. Going back and forth keeps things smooth and tender.
• Chop your nuts small. Big chunks can make the dough harder to scoop and cause uneven baking. Finely chopped nuts blend into the dough more evenly.
• Watch the bake time closely. These go from perfectly done to overbaked fast. Pull them at 12 minutes if your oven runs hot, and check often after that.
• Let them cool on the pan for a couple minutes before moving them. Hermit cookies are soft right out of the oven, so moving them too soon can cause them to break apart.

Why You’ll Love Hermit Cookies

• They’re soft and cakey, not crunchy. If you’re used to crisp cookies, this old-fashioned hermit cookies recipe is a nice change of pace, more like a spice cake in cookie form than a typical crunchy drop cookie.
• The spices feel cozy without being overwhelming. Cinnamon and allspice give these cookies that warm, old-fashioned flavor without turning into an overly sweet or one-note cookie.
• They only get better with time. Thanks to the brown sugar and raisins, these cookies actually taste better a day or two after baking, and they’ll stay soft for a week or more stored properly. That’s actually where the “hermit” name may have come from in the first place.
• They’re a genuine vintage recipe, not just vintage-inspired. This one comes straight from a cookbook in my collection, printed in the 1940s, so you’re baking the real thing, not a modern take dressed up to look old-fashioned.
• They’re simple pantry-staple baking. Every ingredient here is something you probably already have on hand: flour, brown sugar, eggs, milk, raisins, nuts, and a few basic spices.

Substitutions and Variations for Hermit Cookies

• Cake flour swap: No cake flour on hand? Use 4 1/2 cups all-purpose flour minus 9 tablespoons, replaced with cornstarch, to mimic cake flour at home. Straight all-purpose flour works too, though the cookies will be slightly less tender.
• Shortening swap: Butter can replace the shortening in equal amounts. The cookies will spread a bit more and have a slightly richer flavor, but they’ll still turn out soft and cakey.
• Brown sugar swap: Light or dark brown sugar both work here. Dark brown sugar adds a deeper molasses flavor if you want an even richer, more old-fashioned taste.
• Nut-free version: Leave the nuts out entirely, or swap in sunflower seeds for a similar crunch without the allergen concern.
• Raisin swap: Not a raisin fan? Chopped dried dates, currants, or dried cranberries all work well in this recipe and keep that same chewy texture.
• Spice variations: Add a pinch of ground cloves or nutmeg alongside the cinnamon and allspice for a spicier, more warming cookie.
• Add-in ideas: Try mixing in a handful of mini chocolate chips or chopped candied ginger for a twist on the classic version.
• Milk swap: Any milk works here, including buttermilk for a slightly tangier flavor, or a dairy-free milk alternative if needed.

Storage Tips

Room temperature: Store hermit cookies in an airtight container at room temperature for up to a week. Thanks to the brown sugar and raisins, they actually taste better after a day or two, which is part of that whole “hermit” name story in the first place.

Keep them soft: Add a slice of bread to the container to help keep the cookies from drying out. The cookies will pull moisture from the bread instead of drying out over time.

Refrigerating: These cookies don’t need to be refrigerated, and doing so can actually dry them out faster. Room temperature in a sealed container is the way to go.

Freezing baked cookies: Hermit cookies freeze well for up to 3 months. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer bag or airtight container so they don’t stick together.

Freezing the dough: You can also freeze the dough itself. Drop it onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake straight from frozen; just add a couple extra minutes to the bake time.

Thawing: Let frozen cookies thaw at room temperature for about 20–30 minutes before serving, or warm them slightly in the microwave for that fresh-baked feel.

Frequently Asked Questions

What’s the difference between hermit cookies and hermit bars? Hermit cookies are dropped individually onto a baking sheet, while hermit bars are baked in a single pan and cut into squares afterward. This recipe makes the drop cookie version, which tends to have a slightly different texture since the edges get more direct heat.

Can I make the dough ahead of time? Yes, this dough can be made up to 2 days ahead and stored in the refrigerator in an airtight container. Let it sit at room temperature for a few minutes before scooping if it’s too firm to work with straight from the fridge.

Why did my hermit cookies turn out dry or hard? This usually comes down to overbaking or using too much flour. Since the flour is measured in cups here, spoon it into the measuring cup and level it off rather than scooping directly from the bag, which can pack in extra flour and dry out the dough.

Can I double this recipe? Yes, this recipe doubles well. Just make sure you’re using a large enough bowl to properly cream the shortening and sugar, since an overcrowded bowl can lead to uneven mixing.

Do I need to chill the dough before baking? No, this dough is meant to be dropped and baked right away. Chilling isn’t necessary here since the shortening keeps the dough firm enough to hold its shape on the baking sheet without spreading too thin.

What to Serve with Hermit Cookies

• Coffee or spiced chai: The warm cinnamon and allspice in these cookies pair naturally with coffee or a spiced chai latte, especially during fall and holiday baking season.
• A glass of cold milk: For a simple, classic pairing, hermit cookies and a cold glass of milk never go out of style. The spiced, cakey texture is perfect for dunking.
• No-Churn Chocolate Ice Cream: A scoop of this creamy, no-churn chocolate ice cream alongside a warm hermit cookie makes for an easy, old-fashioned dessert plate.
• Old-Fashioned Zucchini Cake: If you’re building out a vintage dessert spread, this cozy, spiced zucchini cake pairs well with hermit cookies since they share that same warm, homemade flavor profile.
• Chocolate Fudge: For a cookie tray or holiday spread, hermit cookies and this creamy chocolate fudge make a great combo of textures, soft and cakey next to rich and dense.
• Mulled cider or hot cocoa: Both are classic cold-weather drinks that play well with the spiced flavor profile here, making this a natural cookie for holiday trays and cookie exchanges.

Other Recipes You May Enjoy

If you like Hermit Cookies, you might also like my Gingersnaps or my White Chocolate Macadamia Nut Cookies. These Raisin Filled Cookies are also delicious.