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jewish honey cookies recipe.
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Melt-In-The Mouth Spiced Honey Cookies

My Honey Cookies are a childhood treasure, they are so tender they melt-in-the-mouth, slightly crumbly, and not only sweetened with honey but also taste like it. Made with simple ingredients, this delicious treat is perfect for any occasion.
Course Dessert
Keyword honey cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings 24 cookies
Author Dikla Levy Frances

Ingredients

  • 1 3/4 Cup (200g) Bleached all-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon salt
  • 1/4 Cup (80g) Honey
  • 1/3 Cup (70g) Light brown sugar
  • 1 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/8 teaspoon Clove
  • 1/4 teaspoon Baking soda
  • 1/2 Cup (120g) Canola oil
  • 1 Large Egg at room temperature
  • 1 Cup (120g) Powdered sugar
  • 1-4 Tablespoons Water

Instructions

  • Sift the flour (200g), baking powder (1 teaspoon), and salt (1/2 teaspoon) in a medium bowl.
  • Pour the honey (80g) into a medium-sized saucepan and add the brown sugar (70g), cinnamon (1 1/2 teaspoon), ginger (1/2 teaspoon), and clove (1/8 teaspoon).
  • Place the saucepan over the stove, medium heat, and cook until the mixture reaches 260F (126C), about 2-3 minutes, occasionally stirring.
    Have the baking soda (1/4 teaspoon), oil (120ml), and a whisk (or a wooden spoon) close by.
  • Remove from the heat and add the baking soda as you vigorously stir.
    The mixture will lighten in color and will seem slightly thicker.
  • Slowly drizzle in the oil as you stir.
  • Pour the mixture into a large bowl and set aside to cool for 5-7 minutes, stirring 3-4 times. The mixture will look broken, but that's ok.
  • Mix in the egg and stir until you have a smooth, dark brown mixture.
  • Gradually mix the dry ingredients into the honey mixture, then cover the dough with plastic wrap and refrigerate for 30-60 minutes.
  • Preheat oven to 350F (180C), and line two baking sheets with parchment paper.
  • Measure 1-2 tablespoon of the dough, then roll it between the palms of your hands and place it over the prepared cookie sheet.
    The larger the cookie balls are, the more the cookies will spread.
    • The bigger the cookies you will roll, the more they will spread.
  • Bake for 12-14 minutes, until the cookies are puffed and the bottom is medium golden brown.
  • The cookies are ready when puffed and golden brown at the bottom. For a more crispy texture, bake for an extra 2-3 minutes.
    Remove from the oven and let the cookies cool completely.
  • Mix the powdered sugar with the water until smooth, then dip the top of the cookies into the glaze. Set aside to dry.
    • Use 4 teaspoons for a very thin coat, or 1 teaspoon for a very thick coat.