Honey Crinkle Cookies are the perfect Rosh Hashanah treat!
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If you’ve been following this blog for a while, you’ve probably already discovered one of my incredibly delicious honey cookie recipes. I’ve got these Not Your Bubby’s Honey Cookies, plus I’ve got these really delicious Lemon Glazed Honey Cookies. Both of them are fan favorites, with fierce debates over which is better.
Sorry to do this to you guys (ok, not really so sorry), but today I’m making that debate a little more complicated, because I’m sharing an incredible new Rosh Hashanah cookie recipe with you today! These Honey Crinkle Cookies are soft, chewy, and just incredibly delicious. Oh, and like all crinkle cookies, they’re just *so* pretty!
By the way, if you’re looking for more Rosh Hashanah recipes, click here for 101 of them!
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- ¾ cup oil
- 1 cup honey
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 3 ½ cups flour
- (approximately) ⅔ cup sugar, for coating
- (approximately) ½ cup powdered sugar, for coating
- In the bowl of an electric mixer on medium speed, beat together the oil, honey, sugar, vanilla, baking soda, salt and eggs. Beat until combined and creamy.
- Reduce mixer speed to low and add the flour gradually.
- Refrigerate the dough for about 1-2 hours, up to overnight, until the dough is firm enough to roll.
- Once dough has chilled, remove from fridge. Preheat oven to 350 and line a baking sheet with parchment paper.
- Scoop out dough using a medium cookie scoop, then roll in granulated sugar, then in powdered sugar. Place on prepared tray. Repeat with remaining dough.
- Bake at 350 for about 10 minutes, until the tops are set.
- The cookies freeze well in an airtight container or bag. The powdered sugar may dissolve in the freezer, but the texture will not be affected.
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Thanks for stopping by! Enjoy these cookies, and come back soon for more delicious Rosh Hashanah treats! -Miriam
Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog. This recipe was originally featured in Ami Magazine.