About National Spicy Hermit Cookie Day
Spicy, sweet, and studded with raisins and currants, this hermit cookies recipe makes a classic New England sweet treat.
-1/2 cup (115 grams) all-purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 teaspoon sugar
-1/2 teaspoon chili powder
-1/4 teaspoon cumin
-1/8 teaspoon ground black pepper
-3 tablespoons (45 grams) unsalted butter, at room temperature
-1/2 cup (120 grams) light brown sugar, packed
-1 large egg
-1 tablespoon cornstarch
-2 teaspoons Sriracha sauce, or to taste
Prepare the cookies: Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. In a small bowl, stir together flour, baking powder, baking soda, salt, sugar, chili powder and cumin. Set aside. In another small bowl or in the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add brown sugar and beat until light and fluffy. Add egg and beat until well combined. With the mixer still on medium speed, add flour mixture in three parts, mixing just until blended after each addition. Stir in cornstarch.
Cover the bowl and refrigerate. Chill for at least 1 hour, longer okay.
Pre-heat oven to 400 degrees Fahrenheit. Grease baking sheets, or line with a sheet of parchment paper.
Drop the dough by Tablespoons onto prepared sheet pan.
Flatten the dough slightly with the palm of hand.
Bake for 10 - 12 minutes or until golden brown and set on top.
Cool on wire rack.