Hermit Cookies (Gingerbread Raisin Cookies)

Ingredients:

• 2 cups Giant Eagle all-purpose flour
• 1 tsp. Giant Eagle ground cinnamon
• ½ tsp. Giant Eagle pure baking soda
• 1 tsp. salt
• 1 Tbsp. Hershey's Natural unsweetened cocoa
• ¼ tsp. ground Market District ground allspice
• ½ tsp. Market District ground ginger
• ¼ tsp. Market District cayenne pepper
• 4 oz. (1 stick) Giant Eagle unsalted butter
• ½ cup Giant Eagle dark brown pure sugar
• ½ cup Grandma's Molasses- original
• 2 Giant Eagle large eggs
• 1 cup Sun-Maid natural California raisins
Icing —
• 1½ cups Giant Eagle powdered confectionary sugar
• ½ egg white (1 Tbsp.)
• 2 tsp. lemon juice
• ½ tsp. Giant Eagle pure vanilla extract

Directions:

  Prep Time: 10 min. • Cook Time: 15 min. + cooling

Whisk together the flour, cinnamon, baking soda, salt, cocoa powder, allspice, ginger, and cayenne in a medium bowl and set aside.

Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the eggs. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the raisins. Scoop the dough into 1 ½ inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.

Meanwhile, preheat oven to 350°F. Line 2 baking sheets with parchment.

Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.

While the cookies cool, mix the powdered sugar, egg white, lemon juice and vanilla in a stand mixer fitted with a paddle attachment until smooth and shiny.

Transfer the glaze to a piping bag and pipe stripes onto the cooled cookies.