COOKIE MAGIC

From jammy thumbprints to chewy hermit bars, these treats deliver delight with each bite.

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HERMIT BARS

A New England classic, these chewy spiced goods have long been treasured because they stay fresh even after having been tucked away for days (hence the name). Fragrant with cinnamon, ginger, and cloves and finished with a simple sugary glaze, they will bring old-fashioned charm to any cookie swap.

Active 20 min. | Total 40 min. plus chilling and cooling

2½ cups all-purpose flour

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp freshly grated nutmeg

¼ tsp ground cloves

3/4 cup unsalted butter (1½ sticks), at room temp

1 cup packed light brown sugar

½ tsp baking soda

½ tsp kosher salt

1 large egg

1/3 cup molasses

1 tsp pure vanilla extract

½ cup raisins

3/4 cup confectioners' sugar

5 Tbsp heavy cream

1. In medium bowl, whisk together flour, cinnamon, ginger, nutmeg, and cloves.

2. Using electric mixer, beat butter, brown sugar, baking soda, and salt on medium, scraping down bowl halfway through, until incorporated and mixture is slightly lighter in color, about 30 sec. Beat in egg and molasses, then vanilla, until incorporated, scraping down bowl as needed.

3. Reduce mixer speed to low, add flour mixture, and beat until just incorporated. Fold in raisins. Cover bowl with plastic wrap and refrigerate 30 min.

4. When ready to bake, heat oven to 375°F. On work surface, roll dough between 2 sheets of parchment paper to rectangle 1/4 in. thick. (There should be about a 1/2-in. border between dough and edges of parchment.) Remove top parchment and slide bottom parchment with dough onto baking sheet.

5. Bake, rotating sheet halfway through, until just set, slightly puffed, and browned on edges, 13 to 15 min. Let cool on baking sheet 10 min.