Jewish Israeli Honey Cookies, A Golden Delight

A Recipe from the Land of Milk and Honey

This is the second recipe I have contributed to the Bake From Scratch Cookie Holiday Edition. Along with these Strawberry Jam Cookies, these cookies served with a warm Moroccan Mint Tea are the most common and beloved in Israel. Typically, honey dishes like this Honey Cake, these Sfratti Cookies, and this Honey Apple Cake are served during Rosh Hashanah, the Jewish New Year, to symbolize the beginning of a sweet new year. But these cookies are too delicious not to enjoy year-round.

They are sold in large bags in every local market, and it took me some time to crack the code of the original recipe. I did it with the Baking Science powder. The key is to warm the honey beforehand to activate the baking soda, which results in crumbly melt-in-the-mouth cookies.

There are many recipes out there, but I feel pretty comfortable saying this is the perfect honey cookie recipe. You will likely plan your second batch after just one bite into one delicious cookie. 

Key Ingredients

The complete list for this honey cookie recipe, including measurements, is included below in the recipe card.

• Bleached all-purpose flour tends to form a more tender crumb and soak less moisture, but unbleached all-purpose flour will also work.
• Honey. In this recipe, the honey is the star of the show and not just a sweetener, so make sure to use a good quality honey.
• Baking Soda. The baking soda is added to the warm honey to neutralize it. This way, the sugar in the honey (and brown sugar) crystalizes as the cookies cool, and we end up with crumbly, melt-in-your-mouth cookies instead of chewy cookies that stick to our teeth.
• Oil. Use a non-flavor oil like canola or vegetable oil; any flavor might distract from the honey flavor.
• Spices. A combination of cinnamon, ginger, and honey provides the perfect blend. Feel free to experiment with different flavors, such as nutmeg and Cardamom.

Step-by-Step Instructions

You don’t need a stand or electric mixer; you only need a large bowl and a whisk. 

Make the Honey Mixture

1. Place the honey, brown sugar, and spices in a medium saucepan and cook over medium-high heat until the mixture reaches 260F, about 2-3 minutes.
2. Turn off the heat and add the baking soda while virtuously stirring. The honey will bobble and lighten in color.
3. Drizzle in the oil and stir.
4. Transfer the mixture to a large mixing bowl and allow it to cool for 5-7 minutes, stirring 3-4 times with a whisk.

Make The Dough

1. Mix in the egg and stir until you have a smooth mixture.
2. Mix the flour, baking soda, and salt in a separate bowl, then gradually add them to the wet ingredients as you stir.
3. Cover the cookie dough with plastic wrap and refrigerate for at least half an hour to chill.
4. Using a cookie scoop, scoop the dough, roll it between the palm of your hand, and place it on a cookie sheet lined with parchment paper.
5. Bake until the cookies are lightly golden brown and puffed. Remove them from the oven and allow them to cool completely before glazing.

Glazing the cookies

The thickness of the glaze is up to you. Add a small amount of water; for a thin glaze, add water.

1. Pour the water into the powdered sugar and mix until smooth.
2. Dip each cookie into the glaze top down and place over a cooling rack to set.

Tips and troubleshooting

• If you don’t have a candy thermometer, cook the honey over medium heat for 2-3 minutes while stirring. The honey is ready once you notice it is slightly darker, if you have a doubt or you feel nervous, remove it from the heat after 2 minutes.
• The honey-oil mixture breaks. That is okay, and it is supposed to look like that (yes, it is slightly weird). We don’t add the egg sooner because the mixture is too hot and might cook the egg.
• The mixture sticks to the bowl. Make sure to stir occasionally and use a whisk to scrape the bowl more efficiently. You can use a hand mixer to whisk in the egg.
• The cookies cracked. It happens sometimes, and it does not remove the texture or flavor of the cookies.
• Cakey Cookies. Not enough time in the oven. (some like the texture of a cakey soft cookie).
• My cookies are flat—too much honey, or sugar, or not enough flour. The best way to avoid mistakes is to use a Kitchen Scale.
• The cookies are ready when puffed and golden brown at the bottom. For a more crispy texture, bake for an extra 2-3 minutes, 
• Measuring Honey: To make measuring honey easier and less messy, lightly coat your measuring cup or spoon with oil before adding the honey.
• Dough Consistency: If your dough seems too sticky, refrigerate it for about 30 minutes before baking. This will make it easier to handle and shape.
• The cookies spread. Too much honey or not enough flour will cause them to spread, while too much flour will prevent them from spreading at all.

Make Ahead and Storage

Honey cookies can be made ahead and stored for later enjoyment:

• Make Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 3 days. When ready to bake, allow the dough to come to room temperature for 10-15 minutes before shaping and baking.
• Storage: Once baked and cooled, store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet and then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. To enjoy, thaw at room temperature.