Apple and Honey Cookie Sticks are the ultimate Rosh Hashanah cookie, require no mixer, and may be made ahead and frozen!
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Earlier this summer, I shared my recipe for S’mores Cookie Sticks, and while I expected them to be popular, I certainly didn’t predict the viral status that they achieved. Within days, hundreds of people had sent me photos of their own s’mores sticks, and hundreds more sent me messages raving about how great they are. And those are just the people who actually reached out!
Well, with Rosh Hashanah just a week away, I had honey cookies on my mind, and naturally my mind went to honey cookie sticks. And then I thought of taking them a step further and making apple and honey cookie sticks. I mean, does anythig scream Rosh Hashanah Cookies more than apple and honey cookies? I don’t think so either!
These delicious soft cookies are bursting with honey flavor, lightly spiced, and topped with freeze dried apples for a crunchy bit of textural contrast. If you prefer just honey flavor, feel free to skip the apples. EIther way, I am confident that you will love them. Oh, and did I mention they don’t require you to pull out a mixer? I know, I love them too!
FAQ About Apple and Honey Cookie Sticks:
Scroll past the FAQ to get to the recipe.
Can I freeze the Apple and Honey Cookie Sticks?
Absolutely! Make sure they are well wrapped and airtight for best results. Because these cookies are on the softer side, you may want to store them in a container like a tupperware or disposable pan, rather than a bag, to prevent breakage.
Can I double this recipe?
You can, but it may get harder to mix with a large batch, so you might want to consider using your mixer. (It’s not required, but it’s probably going to be easier for you.)
Another option, since this is such an easy recipe to make, is to just make the recipe twice. Either way is fine!
Can I bake these in a 9×13 pan instead of as a log?
You can, but I would suggest dividing it between two pans. Watch the baking time to ensure it’s baked properly.
Another option is to spread this mixture out on a baking sheet, instead of making logs. It will not cover the whole pan when raw, but once you bake it, you’ll find it covering all or most of the pan. Instead of slicing the cookies into sticks, cut them into squares.
Can I use something instead of the freeze dried apples?
Apples in another form (traditional dried apples, fresh apples, etc) will not work texturally and are not recommended. You can use other freeze dried fruit instead of apples, if you like.
Note that the apple topping is completely optional, and the cookies are delicious and bursting with flavor with OR without.
Can I bake these a second time to make a more traditional biscotti?
This recipe was created to be more of a cookie, with a soft and chewy texture, but in a stick shape. You can definitely try a second bake, but it will significantly change the texture of the cookie.
Can I use anything else in place of the honey?
As a general rule, I don’t recommend subbing out an ingredient which is in the title of the recipe, as it’s a cornerstone of the dish. In this case, however, maple syrup (not pancake syrup, but pure maple syrup) would work well, both from a texture and taste point of view. It may affect the texture of the cookie dough, so you may need to adjust the quantity of flour. Note that this hasn’t been tested, so some tweaking is at your own risk.
Can I skip the sugar to make this naturally sweetened?
The recipe is carefully tested exactly as written. Making significant changes to the recipe, such as omitting sugar, will need to be tested and is at your own risk.
Do I need to use a mixer for this recipe? Can I use one if I want to?
You can definitely use a mixer for this recipe, if you prefer, but it certainly is not required. If using a mixer, I would suggest using the paddle attachment, which is ideal for cookies.
If you’re not using a mixer (and I do not for these!) you really should use a whisk for optimal and easiest mixing.
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- 3/4 cup oil
- 3/4 cup honey
- 1 cup sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups flour
- 2-3 ounces apple chips or freeze dried apples, lightly crushed, optional
- Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk together oil, honey, sugar, eggs, baking soda, salt cinnamon and vanilla until combined and smooth.
- Add flour. (Switch from whisk to a wooden spoon or spatula to make it easier to incorporate it.) Stir until a pretty loose dough forms.
- Form half of the dough into a log on prepared baking sheet. Because the cookies spread a bunch, try to make the log as thin as possible, running the entire length of the pan. Sprinkle half of the apple pieces over the log. Repeat with remaining dough.
- Bake for about 16 minutes, until the top feels set. Cool for about ten minutes before slicing.
These Apple and Honey Cookie Sticks freeze well. See FAQ in blog post for detailed instructions.
Some other honey cookies and cakes you will want to try:
Looking for some great Rosh Hashanah Recipes? Here are some great places to start!
Tools needed for this recipe:
Mixing Bowls (you only need one but I love the set!)
Like This Recipe? You will absolutely LOVE my cookbooks!
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Thanks so much for stopping by! I know you guys will absolutely love this recipe! I’ve got more holiday recipes coming soon, so come back quick! -Miriam
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