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Chocolate Peanut Butter Surprise Cookies Β»

(Not Your Bubby’s) Honey Cookies

September 15, 2011 by overtimecook 66 Comments

Rosh Hashanah (the Jewish new year) is coming, and it’s traditional to have honey to symbolize our hopes for a sweet new year. In past years, I have made various honey cakes- for tradition’s sake. The problem? My family isn’t big on honey cake. So this year, I went a different route. Instead of the traditional heavy honey cake or cookies, I made a delicious and more modern style of honey cake. It’s light and modern, yet still has that honey taste: i.e. it’s the best of both worlds.

I’ve been planning to make these cookies ever since I got this cookbook- almost a year ago. The dough is one of the most interesting I’ve ever worked with, so I have to admit I was skeptical from the moment I read the ingredients until the moment I was warding off my siblings, explaining that they can’t have third and fourth cookies. They are for Rosh Hashanah!

Not jewish? That’s ok, you can hope for a sweet year too. Try these delicious cookies- I’m sure you’ll love them!

Honey Cookies

(Adapted from Kosher By Design: Teens and 20 Somethings)

Ingredients:

2 3/4 cups of flour

2 tsp baking powder

1 tsp ground cinnamon

pinch ground ginger

1/2 tsp salt

1 large egg

1 cup granulated sugar

3/4 cup canola oil

1/2 cup honey

1 tsp vanilla extract

turbinado (raw) sugar, for rolling

Instructions

Preheat oven to 350. Lightly grease or line cookie sheets.

Sift together the flour, baking powder, cinnamon, ginger and salt. Set aside.

In the bowl of an electric mixer, beat the egg and sugar until light and creamy. Add oil and beat until fully incorporated. Add honey and vanilla and beat until mixture is smooth and creamy. Stir in the flour mixture.

Scoop out a tablespoon of dough, then roll in the turbinado sugar. Place on cookie sheet. (Dough will be soft and slightly difficult to work into perfect circles- that’s ok!). Repeat with remaining dough.

Bake at 350 for 11-12 minutes. Allow to cool on baking sheet for a minute or two before removing to wire racks to cool fully.

Enjoy!

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Filed Under: Cookies, Dessert, Traditional Tagged With: Cookies, Honey, Jewish, Rosh Hashanah, Traditional


Comments

  1. Judy says

    September 15, 2011 at 8:10 am

    Cinnamon and ginger…mmm, these cookies would be perfect for coffee dipping. Wishing you a sweet new year. πŸ™‚

    Reply
    • overtimecook says

      September 15, 2011 at 9:59 am

      Hi Judy,

      Thank you! If you like the ginger flavor, you can increase it to 1/4 or even 1/2 a teaspoon. The original recipe called for more, but I decreased it to make sure you really taste the honey. Enjoy!

      -Miriam

      Reply
  2. Tina@flourtrader says

    September 15, 2011 at 9:25 am

    A honey cookie is a divine idea. I have some fresh honey I just bought from a farmers market. This recipe has been saved-thanks for posting it.

    Reply
    • overtimecook says

      September 15, 2011 at 10:00 am

      Hi Tina,

      Thanks for stopping by! I’m glad you like this recipe- please let me know if you make it how it comes out!

      -Miriam

      Reply
  3. Erin says

    September 15, 2011 at 12:55 pm

    These look really good. I’ve been on the lookout to add cookies that don’t involve chocolate and/or peanut butter (as most do) on my to-bake list. These look like a great possibility!

    Reply
    • overtimecook says

      September 16, 2011 at 9:49 am

      Hi Erin,

      I’m so glad you like this recipe- it’s definitely a novel cookie flavor!

      Chocolate and peanut butter are AWESOME but I’m also always lookin for different flavors, both for a change and for people in my life who (horrifyingly!) don’t like chocolate and peanut butter. I’ve got some more great cookies coming- stay tuned! πŸ™‚

      -Miriam

      Reply
  4. Sarah Perl says

    September 15, 2011 at 9:08 pm

    Thanks! I tried this recipe- best honey cookies I ever had!!

    Reply
    • overtimecook says

      September 16, 2011 at 9:50 am

      Thanks Sarah! I’m glad you liked them. πŸ™‚

      Reply
  5. Becki's Whole Life says

    September 15, 2011 at 9:10 pm

    Thanks Miriam for visiting my site today and happy new year to you! Your cookies look wonderful. I love ginger and honey together so these are right up my alley. I agree with Erin – it’s nice sometimes to have a cookie that doesn’t involve add-ins…just some good old sweet and spice:-)

    Reply
  6. Jill | Dulce Dough says

    September 16, 2011 at 10:51 am

    These look wonderful! What a great cookie recipe!

    Reply
    • overtimecook says

      September 18, 2011 at 12:08 pm

      Hi Jill,

      Thanks for stopping by! I’m glad you like these. πŸ™‚

      Reply
  7. Vanilla Bean Baker says

    September 17, 2011 at 1:39 am

    Going a different direction with honey cake and making these cookies was a great idea. So nice when you create something and everyone just can’t get enough of it. These cookies look like you want at least three in your hand at once.

    Reply
    • overtimecook says

      September 18, 2011 at 12:09 pm

      Thanks Paula! They are pretty amazing. πŸ™‚

      Reply
  8. Adele :) says

    September 18, 2011 at 10:18 am

    ooh thanks for posting!! i wanted to bake honey cookies for my coworkers and was looking for a recipe. these look perfect!

    Reply
    • overtimecook says

      September 18, 2011 at 12:10 pm

      Hey, Adele- are you who I think you are? πŸ™‚

      Glad you like the recipe- please let me know what you think!

      Reply
  9. Mystery Woman says

    September 19, 2011 at 3:47 pm

    I baked these yesterday. I’m not a big fan of honey cookies, but these are perfect. They’re not too heavy on the honey taste, and they’re delicious. I hope they freeze well, cuz that’s the only way I might have some left for Rosh Hashana. Half of them were gone before it got to the freezer!

    Reply
    • overtimecook says

      September 22, 2011 at 12:22 am

      So glad you like them! And thanks so much for the feedback- feels great to know people try my recipes!

      I sure hope they freeze, because most of mine are in the freezer right now. πŸ™‚

      Reply
  10. Adina says

    September 27, 2011 at 9:02 am

    So good! Thanks for the recipe. I already made this recipe twice! (one batch was not enough). Brought some in for my coworkers and I’ll be sending some with my husband for his. We never liked traditional honey cookies but I wanted to make some sort of honey cookie this year. These were perfect. I will definitely be making these again.

    And they froze really well!

    Reply
    • overtimecook says

      September 27, 2011 at 7:58 pm

      Thanks so much for the feedback Adina! I’m so glad you liked the recipe!

      -Miriam

      Reply
  11. Chaya Sara says

    September 28, 2011 at 12:20 am

    how many does it make? i was gonna get this cookbook but i didnt get it yet. im looking for a lite cookie for rosh hashana and i figured thus would be good. it has amazing reviews!! no one in my house likes honey cake but whats rosh hashana without it? thanks so much for posting!!
    have a sweet new yr!

    Reply
    • overtimecook says

      September 28, 2011 at 12:43 am

      Hi Chaya Sara,

      Thanks for stopping by! I always forget to include yield information- I must work on that. I got about 3 dozen cookies, but it will depend on the size I guess.

      Please let me know what you think!

      -Miriam

      Reply
  12. Renee says

    October 3, 2011 at 4:29 pm

    Hi- I don’t usually comment on websites but having made these cookies I had to let you know my family’s response. First of all we all hate honey cake. My mother insists on sending us a piece every year because what would Yom Tov be without honey cake? I usually cut off a tiny piece for Rosh HaShannah and freeze the rest for Succot when my father-in-law joins us and he loves the cake. I saw your recipe and figured I had nothing to lose. The flavor was really good, and the texture was great, not too crispy or too moist. The only change I might make is putting the dough in the fridge for a bit to firm it up as the cookies became flatter than I would like, but that didn’t detract from the taste or texture. The piece de resistance came when my kids ate them, and finished the amount I had put out for that day’s dessert. My mother tasted them and teared up as she said they reminded her of the honey cookies her Bubby had made for her and her siblings more than 70 years ago. So, a big Yaasher Cochachach and thanks for the recipe. Have a Gemar Tov and an easy fast. I’m glad I found your website.

    Reply
  13. Mashie says

    September 12, 2012 at 2:12 pm

    Are these soft or chewey?

    Reply
    • overtimecook says

      September 12, 2012 at 2:32 pm

      I would say that they’re more on the chewy side.

      Reply
  14. Vered says

    September 13, 2012 at 11:21 pm

    I love honey cake and decided to also add cookies this year. The dough was nice to work with but I found the cookie way too sweet And without the distinct honey taste I was hoping for.

    Reply
  15. Alisa says

    August 17, 2013 at 11:01 pm

    Thank you for posting this recipe. I’m already planning for Rosh Hashanah this year and wanted to know, based on your experience, how long can I freeze the dough for? What would you recommend for thawing time? I would like to make a share a number of desserts but there is only so much time…

    Reply
  16. Chanie says

    August 26, 2013 at 8:36 pm

    Excellent cookies.

    Reply
  17. Tamar K says

    August 28, 2013 at 10:20 pm

    I made these today and they were so good that unfortunately they didnt even make it to the freezer for Rosh Hashana! Thank you for the recipe- cant wait to make it again.

    Reply
  18. Lori says

    September 2, 2013 at 8:45 pm

    I made these today for Rosh Hashanah! So delicious! Thanks for the recipe.

    Reply
  19. Caryn says

    December 8, 2013 at 5:27 pm

    Make these cookies today…. They are Absolutley amazing !!! My questions are: 1. How many days will do keep in fridge if I make it ahead. And 2. Can this dough be frozen??

    Thanks!
    Caryn

    Reply
    • Caryn says

      December 8, 2013 at 5:28 pm

      I mean keep the dough in the fridge!:-)

      Reply
    • Renee says

      December 8, 2013 at 7:31 pm

      The cookies themselves freeze beautifully- my second batch is still in the freezer almost 3 months later and I take out cookies as needed. Regarding the dough in the freezer I cant say as I did ‘nt try but i don’t see a reason it couldnt be frozen. I left the dough in the fridge overnight but again can’t see a reason why it couldn’t be refrigerated for a couple of days. It’s a great recipe – soft and chewy and not too sweet. I love honey and use it to flavor tea as well as hot lemon and honey. However, I hate honey cake. This recipe was a great way to have a honey dessert for Rosh Hashanah and Succot but they have a spicy element that make it something you can enjoy beyond the Yomim Tovim.

      Reply
  20. Elaine Wolfe says

    August 17, 2014 at 9:02 pm

    I was looking for something different for an oneg the Shabbat before Rosh Hashanah and came across your Sept. 15, 2011 post on honey cookies. I most certainly will try these. However, in your post you mentioned that you have found a recipe for “more modern style” of honey cake ( my family also is not a big fan of traditional honey cake). Would you be kind enough to share your new honey cake recipe.

    Thanks ahead of time,.
    Elaine Wolfe
    erwolfe@aol.com

    Reply
  21. Kara says

    September 18, 2014 at 9:28 am

    Hi! Just wanted to tell you I made these today for RH and they are amazing! Thanks for the great recipe! This one is a keeper πŸ™‚

    Reply
  22. tk says

    September 22, 2014 at 7:27 am

    These sound delicious! Any idea if they can be lightened up by subbing half of the oil for apple sauce? Thanks!

    Reply
    • overtimecook says

      September 22, 2014 at 8:32 am

      I haven’t tried it so I can’t say for sure…

      Reply
  23. tk says

    September 22, 2014 at 1:15 pm

    Any idea how long they’ll keep for out on the counter (by this I mean how long they’ll be good for – I know they may not last that long!) It’s just I’ve long run out of freezer space…! Thanks!

    Reply
    • overtimecook says

      September 22, 2014 at 4:12 pm

      Definitely a couple of days!

      Reply
    • Renee says

      September 22, 2014 at 8:31 pm

      If you pack the cookies well in a tin or a plastice container and keep them airtight they will last without getting hard for at least 3 or 4 days.

      Reply
  24. Kayla says

    September 22, 2014 at 3:42 pm

    I really want to make these but I have no access to turbo ado sugar. Is there any substitute? Can I leave it out?

    Reply
    • overtimecook says

      September 22, 2014 at 4:12 pm

      You can use regular sugar or sanding sugar.

      Reply
  25. Janet says

    September 28, 2014 at 8:11 pm

    My husband’s family LOVED these for Rosh Hashanah! I added about three generous pinches of ginger, and even my niece and nephew gobbled them up!

    Reply
  26. Chantal says

    August 25, 2015 at 9:31 pm

    Made these tonight. They are terrific! With s cookie scoop they baked into a perfectly round and flat cookie. Cut the sugar down to 3/4 cup and they are still really sweet. Would even cut it down a little more next time… Thanks, miriam for another “keeper”!

    Reply
  27. Rachel says

    September 1, 2015 at 9:46 am

    Hi,
    I’d love to try this recipe in time for Rosh Hashana but can not
    find turbinado (raw) sugar where I live.
    Is there a substitute?
    Thanks so much,
    Rachel

    Reply
  28. Patricia says

    September 4, 2015 at 3:35 pm

    Question: is that two 3/4 cups of flour OR 2 cups of flour plus 3/4 cup?

    Reply
  29. Tammy says

    September 5, 2015 at 9:50 am

    I’m planning to make these this week. Just wondering about how many cookies the recipe yields? TIA!

    Reply
    • Shaindel says

      September 6, 2015 at 12:50 pm

      About 50 medium/small cookies

      Reply
    • Renee says

      September 6, 2015 at 1:42 pm

      One recipe makes about 20-25. By the way it gets pretty gooey so I put the batter in the fridge for a few hours or overnight. Makes the dough Easier to work with and the cookies arent a flat mess but higher and puffier

      Reply
      • Chantal says

        September 6, 2015 at 2:09 pm

        I did not chill the dough and cookies came out perfect. I did use a cookie s coop and then rolled them into balls

        Reply
  30. Shaindel says

    September 6, 2015 at 12:41 pm

    These cookies are delicious! The dough is easy to work with and the cookies have an awesome texture! Thank you so much for all of your wonderful recipes! They all come out great! πŸ™‚ Shana tova!

    Reply
  31. Zehava says

    September 8, 2015 at 12:29 pm

    Hi Miriam,

    How many does this recipe make?

    Reply
    • overtimecook says

      September 8, 2015 at 3:55 pm

      Read earlier comments…

      Reply
  32. Chaya Einhorn says

    September 14, 2016 at 11:49 am

    These cookies are great! Of course I made a double recipe because who doesn’t double cookie recipes? Thanks so much.

    Reply
  33. Tova says

    September 19, 2016 at 8:31 pm

    Here I am making these cookies for another Rosh hashana. Thanks for giving me another classic!!!

    Reply
  34. Esther apel says

    September 4, 2017 at 2:29 pm

    Can I skip the turbinado sugar or use something else?

    Reply
    • overtimecook says

      September 6, 2017 at 4:23 pm

      It really adds a fantastic texture, so I wouldn’t skip it.

      Reply
  35. Lisa says

    September 19, 2017 at 2:17 pm

    Has anyone ever made these into bars?

    Reply
  36. Tova says

    February 19, 2018 at 8:14 pm

    These are my favorite and I find myself making them all year not just Rosh Hashana! I find they have a similar texture to the store bought ones but so much more flavor with the cinnamon and ginger. My only issue is I never have turbinado sugar around. Any substitutes? Demarara sugar? Pure cane sugar?

    Reply
  37. Malka says

    September 3, 2018 at 11:10 pm

    Can I use Demerara sugar instead of Turbinado?

    Reply
  38. Batya says

    September 6, 2018 at 4:59 pm

    I saw your recipe on kosheronabudgeg and decided to try, these are amazing!!! I rolled them in coconut sugar cuz it’s all I had at home and they came out so pretty and delicious. Thank you!

    Reply
  39. Elana Fligg says

    August 31, 2020 at 10:13 am

    Made these cookies for the umpteenth time since finding your recipe, but this year I think I had brain-freeze: is the recipe for two x 3/4 cups of flour, or for two and three-quarter cups of flour…. I’ve a horrible feeling that I did the first and not the second. The mixture came out very thin and runny and I couldn’t coat them with the sugar before baking but they’re still delicious! Wishing you a sweet and healthy Rosh Hashanah x

    Reply
  40. Elana Fligg says

    September 9, 2020 at 7:39 am

    Love these ever since I found the recipe about five years ago. I’ve already made and froze them for Rosh Hashanah but I think I’ve misread the recipe this year. Is it 2 x 3/4 cup of flour or 2.75 cups of flour. I used the first amount and it was very runny (couldn’t roll them in the sugar before baking) but they look okay πŸ™‚

    Reply
    • overtimecook says

      September 9, 2020 at 11:05 am

      It’s the second measurement…

      Reply
  41. Beth Levick says

    September 16, 2020 at 6:30 pm

    Can I use regular sugar if I don’t have any sugar in the raw? Also how many cookies does this recipe make? Thanks so much!

    Reply
  42. Judy says

    September 20, 2022 at 7:28 am

    2 (probably dumb) questions: 1. Can I use the mixer to add the flour, or do I need to stir by hand? 2. After rolling the cookies, should I flatten them on the cookie sheet or will they flatten while baking? tysm. Happy New Year!

    Reply
    • Judy says

      September 20, 2022 at 9:12 am

      Nevermind…I stirred in the flour mixture by hand and did not flatten them on the cookie sheet…They came out great!

      Reply

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