Do you skip making honey cookies for Rosh Hashanah because you don’t love them so much? Well, you’ll love these (and you’ll probably love them all year too).
Remember the honey cookies of your childhood? You know the ones that come in the bag and have just the right soft texture? Well, now you can recreate them!
A few years ago, my neighbor Cipi shared a recipe for honey cookies. Since then, it’s the first thing we make for the Rosh Hashanah season. We make a triple batch for the freezer and pull some out every time we need to make kiddush or a Laishaiv BaSukkah. Bonus is that they defrost really quickly.
So when it was time to photograph and share this recipe with all of you, I called Cipi to track down the original source. She remembered that one of her children made these cookies in school and the teacher sent the recipe home with the cookies. The teacher had gotten the recipe from the mother of another student she’d taught. So the trail ran cold at that point. Due diligence was done but we’ll just have to give the credit to Cipi R. And maybe you’ll pass it on to your friends and neighbors and tell them you saw it here on Between Carpools!
- 4 cups flour
- 4 eggs
- ¾ cup honey
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup oil
- 1 tsp cinnamon
- In the bowl of a mixer, combine all ingredients.
- Refrigerate dough for at least 30 minutes before forming cookies.
- Meanwhile, preheat oven to 350ºF. Roll cookies into balls and place on lined baking sheets. Bake for 15 minutes.
Dinah says
Tip when working with honey cookies. Keep making your hands wet so they form nice balls. Otherwise they stick to your hands look all messy.
I have a different honey cookie recipe(heaven!) and find that this top really works
Dinah says
Tip
Hannah says
Would this recipe come out good if I halved it? Also large or extra large eggs?
esta says
Could you use white spelt flour for these cookies
chaya says
delicious! i made these ising white spelt flour and a little less sugat. i added extra 1/2 spelt flour aince spelt absorbs water. also i onky used 1/2 cup sugar it came out perfect! tip: instead of rolling balls i used a cookie scoop.
Rachel Spitzer says
I’ve tried it with white spelt flour and I just beefed your add an extra half cup of flour and it came out perfect!!!
Also tip: I used a mini ice cream scoop and made it wet between cookies and they came out perfectly round and uniform size
suri says
use a metal cookie scoop for even cookies, no rolling and no mess!
Esti says
Esta, I’ve made them with white whole wheat flour and you couldn’t tell a difference. Never tried spelt. If you do, let us know how it turns out!
Matty says
Another tip, spray the metal scoop with cooking spray
Sara Iflah says
Very tasty cookies. Thank you so much for the great recipe. Small tip: Arrange the cookies in a domino-shaped format, so you will bake a larger amount at one time. In addition, to give the cookies the look and taste of real דובשניות, I added the mythological white glaze. It came out very tasty and beautiful. Thanks!
YL says
Can you share what the white glaze is?
Sara says
heaven! just made them…what memories:-)
Mimi says
Just made these. Delish
Esther Halpert says
Can I make the dough and freeze it for when I’m ready to bake them? or should I bake and then freeze them?
Faigy says
Do you need the dough hook for these?
Hadassah says
No. I have just mixed the dough manually in the bowl, worked out great.
Esti says
Esther – I’ve never tried that, but they do freeze very well after baking.
Esti says
Faigy, yes. I use the dough hook in the plastic bowl of my Bosch mixer.
Nechama says
How many cookies does one recipe make?
Rochy says
I just made these and they were heaven!
Chavy says
These are delicious! Just made them! So soft! I use white ww flour and could not tell any difference.
Thanks!
Hannah says
Do you use all white whole wheat flour ? Or leave some white flour?
Shevy says
Just made these. They were delicious. Bake it for the instructed amount and they are light and fluffy. I baked one batch a little longer and they had a really nice crisp.
Chanie says
Delicious honey cookies! Love that they have no margarine. I used white whole wheat flour too and tastes perfectly fine. I stuck the batter in the freezer for 15-20 mins instead of the fridge because I was short on time and it was very easy to work with. Tip: the cookies grow a lot so leave a decent amount of space between them.
Chaya says
Would the consistency be the same if I use coconut oil?
Yl says
This is the best recipe I’ve tried so many this is a Winner I just keep making them doesn’t have to wait for Rosh hashana
Estie says
Hi. Just made the batter. It’s more of a batter than a dough…. right? Quite sticky so unsure how to form balls.
Tova says
How many cookies does this yield?
Leah Schapira says
about 70 medium size cookies.
AILUY says
My family likes cookies/desserts that are not too sweet. Should I reduce honey and sugar amounts? Thank you
Sarah says
What size balls do you make?
Adina says
We made these cookies tonight and they’re a winner! 23 walnut sized balls per cookie sheet (x4!) and baked 12-13 mins. They might all disappear before YT! Consider yourself warned 😛
Rachel says
Just made these cookies and came out delicious! I added some lemon zest to them to neutralize the egg taste. Such a great and easy recipe. 10/10 recommend
Rivkah says
I’ve used this recipe for a couple of years. I found it originally on Aish.com by Elizabeth Kurtz…
Steph says
Hello, i want to make these with the children at my childcare centre but we are an egg free centre, am I able to use egg substitute or will it simply not work?
Thank you,
Steph
Miriam says
Can I make the dough by hand?
r says
I made these cookies they are delicious!
Rachel says
I made the dough by hand, absolutely delicious, have made a second batch already. Thank you
Miriam says
Thanks!
anonymous says
Hi just made these cookies and they came out delicious. I used Spelt flour and organic sugar and it was great.
Katz says
Hi can I halve the recipe?