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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).

by Esti Waldman | August 31, 2017 | 41 comment(s)

The Most Perfect Go-To Honey Cookies for Rosh Hashanah

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!

4.7 from 7 reviews
Honey cookies
 
Save Print
Serves: 70 medium cookies
Ingredients
  • 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
Instructions
  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.
3.5.3226

 

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Filed Under: Recipes, Rosh Hashanah Tagged With: baked goods, cookies, oven, pareve, rosh hashanah, Shabbos & Yom Tov, snacks

Esti Waldman

Esti is the camera behind the beautiful editorial pages of popular magazines and today’s most successful commercial ad campaigns for food and fashion brands. She’s also a popular family photographer and is a super creative mom with a knack for pulling together adorable outfits and amazing parties. Follow her on Instagram @estiphotography

Reader Interactions

Comments

  1. Dinah says

    August 31, 2017 at 3:45 pm

    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

    Reply
  2. Dinah says

    August 31, 2017 at 3:45 pm

    Tip

    Reply
    • Hannah says

      September 12, 2019 at 9:59 pm

      Would this recipe come out good if I halved it? Also large or extra large eggs?

      Reply
  3. esta says

    August 31, 2017 at 4:18 pm

    Could you use white spelt flour for these cookies

    Reply
    • chaya says

      September 14, 2023 at 11:14 am

      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.

      Reply
    • Rachel Spitzer says

      September 15, 2023 at 9:06 am

      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

      Reply
  4. suri says

    August 31, 2017 at 10:27 pm

    use a metal cookie scoop for even cookies, no rolling and no mess!

    Reply
  5. Esti says

    August 31, 2017 at 10:31 pm

    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!

    Reply
  6. Matty says

    August 31, 2017 at 11:30 pm

    Another tip, spray the metal scoop with cooking spray

    Reply
  7. Sara Iflah says

    September 1, 2017 at 10:00 am

    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!

    Reply
    • YL says

      February 27, 2022 at 10:45 am

      Can you share what the white glaze is?

      Reply
  8. Sara says

    September 3, 2017 at 4:17 pm

    heaven! just made them…what memories:-)

    Reply
  9. Mimi says

    September 4, 2017 at 11:06 pm

    Just made these. Delish

    Reply
  10. Esther Halpert says

    September 5, 2017 at 2:32 pm

    Can I make the dough and freeze it for when I’m ready to bake them? or should I bake and then freeze them?

    Reply
  11. Faigy says

    September 5, 2017 at 3:22 pm

    Do you need the dough hook for these?

    Reply
    • Hadassah says

      September 17, 2017 at 8:43 am

      No. I have just mixed the dough manually in the bowl, worked out great.

      Reply
  12. Esti says

    September 5, 2017 at 7:44 pm

    Esther – I’ve never tried that, but they do freeze very well after baking.

    Reply
  13. Esti says

    September 5, 2017 at 7:44 pm

    Faigy, yes. I use the dough hook in the plastic bowl of my Bosch mixer.

    Reply
  14. Nechama says

    September 7, 2017 at 4:28 pm

    How many cookies does one recipe make?

    Reply
  15. Rochy says

    September 10, 2017 at 7:47 am

    I just made these and they were heaven!

    Reply
  16. Chavy says

    September 11, 2017 at 1:03 pm

    These are delicious! Just made them! So soft! I use white ww flour and could not tell any difference.
    Thanks!

    Reply
    • Hannah says

      September 15, 2019 at 11:30 am

      Do you use all white whole wheat flour ? Or leave some white flour?

      Reply
  17. Shevy says

    September 12, 2017 at 7:17 am

    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.

    Reply
  18. Chanie says

    April 10, 2018 at 11:43 pm

    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.

    Reply
  19. Chaya says

    September 3, 2018 at 10:36 am

    Would the consistency be the same if I use coconut oil?

    Reply
  20. Yl says

    January 8, 2019 at 2:39 am

    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

    Reply
    • Estie says

      September 4, 2019 at 8:24 pm

      Hi. Just made the batter. It’s more of a batter than a dough…. right? Quite sticky so unsure how to form balls.

      Reply
  21. Tova says

    September 12, 2019 at 7:24 pm

    How many cookies does this yield?

    Reply
    • Leah Schapira says

      September 17, 2019 at 2:02 pm

      about 70 medium size cookies.

      Reply
  22. AILUY says

    September 16, 2019 at 9:02 am

    My family likes cookies/desserts that are not too sweet. Should I reduce honey and sugar amounts? Thank you

    Reply
  23. Sarah says

    September 25, 2019 at 11:33 am

    What size balls do you make?

    Reply
  24. Adina says

    September 9, 2020 at 10:36 pm

    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 😛

    Reply
  25. Rachel says

    September 25, 2022 at 9:18 am

    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

    Reply
  26. Rivkah says

    September 4, 2023 at 1:03 am

    I’ve used this recipe for a couple of years. I found it originally on Aish.com by Elizabeth Kurtz…

    Reply
  27. Steph says

    September 11, 2023 at 7:09 am

    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

    Reply
  28. Miriam says

    September 11, 2023 at 8:37 am

    Can I make the dough by hand?

    Reply
  29. r says

    September 11, 2023 at 7:26 pm

    I made these cookies they are delicious!

    Reply
  30. Rachel says

    September 12, 2023 at 2:51 pm

    I made the dough by hand, absolutely delicious, have made a second batch already. Thank you

    Reply
    • Miriam says

      September 13, 2023 at 2:33 pm

      Thanks!

      Reply
  31. anonymous says

    September 13, 2023 at 10:28 am

    Hi just made these cookies and they came out delicious. I used Spelt flour and organic sugar and it was great.

    Reply
  32. Katz says

    September 14, 2023 at 1:23 pm

    Hi can I halve the recipe?

    Reply

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