8 Servings
35 Minutes
Allergens
I love Rosh Hashanah time because it is exactly when we transition from summer to fall. The seasons are changing, the leaves are falling, and the weather is getting crisper. This cookie represents the timing perfectly. It has the Rosh Hashanah flair with the fall-spiced flavor. You will greatly enjoy this delicate taste.
Yields: 25 cookies
In two separate bowls, prepare each of the cookie batters. Combine the sugar, oil, and honey/molasses.
Then add in the eggs and vanilla and mix.
Last, add the flour, baking powder, and seasonings. Set the bowls aside.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Take one teaspoon of the honey cookie batter and one teaspoon of the molasses cookie batter and roll them both into a ball.
Place on the prepared baking sheet and press slightly down on cookie dough to form disk.
After completing cookie shapes, dust each with a sprinkle of sugar.
Bake in 350-degree oven for 12 minutes until just a bit golden on edges.
My kids are obsessed with these cookies
Yum
Delicious!
I dream of these cookies! Best recipe!
I don’t think molasses is available in Israel with a good hechsher. Can I substitute silan or something else?