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Homey Honey Cookies


A Rosh Hashanah staple. These cookies are better than the store-bought version, not only because the recipe contains no margarine or preservatives but also because of their superior taste. Yield: 40 cookies


1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking tray with baking paper.
2. Cream sugar, eggs, and oil.
3. Add honey and continue mixing.
4. Add dry ingredients and mix. Cookie dough should be firm and not too sticky.
5. Form balls, each from about one tablespoon of dough, and place, spaced apart, on baking tray.
6. Bake for 10–15 minutes or until just brown on top.

Tips: If dough is too dry and not sticking together, add small amounts of water until a desired texture is achieved.


This recipe is excerpted with permission from Straight to the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.