Aunt Lou’s Hermit Cookies Recipe Card

A photo of hermit cookies on a white plate with two cups of coffee.

Aunt Lou’s Hermit Cookies Recipe Card

Here is a 100+ year old from scratch traditional old fashioned spice cookie recipe and a bit about its food history. These make a nice soft chewy cookie with lots of spice.

5 from 10 votes

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Course: Dessert

Cuisine: American

Keyword: chewy cookie, cookie recipe, food history, old fashioned recipe, scratch recipe, spice cookies

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: servings

Calories: 182kcal

Author: Analida Braeger

Ingredients

3 cups flour all purpose
1 cup Crisco
1 cup white sugar
1 cup brown sugar
8 oz. sour cream room temperature
2 eggs beaten, room temperature
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves ground
½ tsp. ginger ground
1 pinch salt
1 cup dates chopped
1 cup walnuts chopped

Instructions

Preheat your oven to 350°F.
In a small bowl, mix the spices. Add the nuts and dates. Set aside.
Cream together the Crisco, white sugar and brown sugar with a stand mixer's beater blade until fluffy.
Sift together the flour, baking soda, baking powder and pinch of salt in a large bowl.
Slowly beat in the flour until it is thoroughly mixed.
Beat in the sour cream slowly.
Add the eggs and mix thoroughly.
Fold in the spice/nut mixture with the beater blade on slow speed.
Line a cookie sheet with parchment paper and drop 1 Tbsp. balls.
Bake at 350°F for 10-12 min until just brown on the edges. Makes 36 cookies.

Notes

Frequently asked questions:

How long can I freeze these hermit cookies? You can freeze them in an airtight container with freezer paper between layers of cookies. Completely cool them before storing. They will store nicely for up to 3-4 weeks. This is a great cookie to make in advance for Christmas.
Do I have to refrigerate the cookies? No, you do not. You can store these in an airtight container or cookie jar at room temperature for about a week.
Can I store the cookie dough in the refrigerator? Yes, cover the dough in a bowl and place plastic wrap in top to prevent it from drying out. Store the dough in the refrigerator for about 2 days. You can then remove the dough, scoop, drop and bake. You may need to add a little extra baking time with chilled dough.
Can I freeze the dough and bake later? Yes, it is best to scoop them as single dough balls onto a tray lined with parchment paper. Freeze the balls on the tray for about an hour until solid. Store them in zip tops bags for about 3 months. Be sure to expel as much air from the bag as possible and write the date on the bag. You will need to add extra baking time to bake them from a frozen state.

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