These soft, melt-in-your-mouth cookies are the perfect cookies to snack on during a long Rosh Hashana afternoon or anytime. Rolling each cookie in the palm of your hand before baking will give it a really nice look, and is a great activity for the kids! The honey flavor is not overbearing, and the dough is very easy to work with.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Yields 3 dozen
Preheat oven to 350 degrees Fahrenheit.
Cream sugar and margarine until fluffy.
Add rest of ingredients and mix to form smooth dough. Refrigerate overnight.
Working with floured hands, shape dough into one- and- a- half-inch balls and flatten with fingers. Place on floured baking sheet.
Bake for 15–25 minutes.
Notes:
Store cookies in an airtight container at room temperature for up to 5 days. or refrigerate up to 2 weeks. The dough can be frozen for up to 2 months; thaw in the fridge before shaping and baking.
Description:
Photography and Styling by Tamara Friedman
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These came out perfect..
And I didn't refrigerate them. Dough was perfect consistency. I baked them for much less time than indicated.
These are delicious!
Made these cookies to hand out to family and friends for Rosh Hashana and they were a big hit! Got so many compliments. P.s. I used the glaze from a different honey cookie recipe in Kosher.com on this cookie and it was so delicious! Glaze recipe linked here. https://app.www.kosher.com/C5ExT1WntWCBc9Fy7
Margerine Use melted or room temperature margerine?
Not melted. just regular margarine.
I would use room-temperature margarine.
Recipe For the margerine, does it have to be room temperature or melted?
I would use margarine at room temperature.