Jewish Honey Cookies

These soft, cake-like honey cookies made with our organic Sonora 00 and whole wheat are a great addition to any Rosh Hashanah celebration, or for anyone to enjoy with a hot beverage this fall! 

Download a printable version of the recipe here.

Honey Cookies

Yield: 40 cookies

Ingredients:

240g BSM Sonora 00 flour

240g BSM Sonora WW flour

150g cane sugar

5g baking powder

6g baking soda

3g ground cinnamon

5g fine sea salt

4 large eggs (room temp)

175g grapeseed oil

130g honey

130g date syrup (or sub all honey)

Garnish:

cane sugar (rolling)

Method:

In the bowl of a stand-up mixer with a paddle attachment, combine the flours, sugar, baking powder and soda, cinnamon, and sea salt. Mix on low to combine. In a separate. Bowl, combine the eggs, grapeseed oil, and honey. Whisk the wet mixture vigorously before adding to the dry ingredients. Mix the combined ingredients on low until the dough comes together, making sure to scrape the bowl until the dough is fully incorporated.

Allow the dough to rest in the fridge for 1 hr. before scooping. Scoop 1 ½ inch dough balls and place onto a parchment-lined baking sheet. Place the dough balls back in the fridge while preheating the oven.

Preheat an oven to 350°F.

Roll the cookies into cane sugar. Bake the cookies for 11-13 min or until they have spread and turned slightly golden brown on the edges. Allow to cool completely before serving. These cookies will store at room temperature for up to a week in an airtight container. Chag sameach!