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!

Honey cookies
  • 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
  1. In the bowl of a mixer, combine all ingredients.
  2. Refrigerate dough for at least 30 minutes before forming cookies.
  3. Meanwhile, preheat oven to 350ºF. Roll cookies into balls and place on lined baking sheets. Bake for 15 minutes.



  1. 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

  2. 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!

  3. 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!

  4. 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.

  5. 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.


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