12 Servings
20 Minutes
Allergens
Yields 4 dozen cookies
Tips:
These cookies freeze beautifully. Alternatively, you can store them covered in an airtight container for up to 1 week.
I used brown sugar in the recipe, since brown sugar has a higher water content than white granulated sugar and therefore increases the moisture of the dough.
A note on vanilla extract: Always use pure vanilla for the best-tasting treats. Since the price of pure vanilla is so high these days, I finally made my own batch during the early days of quarantine. It’s not yet at its full flavor, yet it’s still so fragrant and flavorful.
Variations:
Turn these into cute apple-shaped cookies by inserting half a pretzel stick on an angle into each cookie before baking. When cooled, add an artificial leaf to complete the look! (Remove before eating.)
Photography and Styling by Saraizel Senderovits
Since we have egg allergies, we put water instead of the egg and it also came out great!
Made these for Rosh Hashana as guests and they were a huge hit with hosts! Didn’t have allspice so substituted with a bit more cinnamon and some salt to balance out the sweetness. 10 out of 10 for sure!
thank you for the recipe absolutely delicious. Big hit!
How do you make homemade vanilla extract please. (see note above)
Here is a recipe https://www.kosher.com/recipe/vanilla-extract-462
Thank You!
delicious, thanks!
can they be frozen?
The recipe states that is freezes well. I would not freeze with the glaze because I find the glaze does not come out the same as fresh. I would add the glaze after they are defrosted.
Just tried these for Rosh Hashana, and they were AMAZING. The cinnamon and nutmeg give a nice surprise hint of autumn. I think I would try making the frosting with some maple syrup instead of honey, just to add to the kick. Thanks!