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This is the perfect cookie for Rosh Hashanah, the Jewish New Year. It has rich deep flavor of dates and honey.
Once you'll make them, you will make them all the time. It is the perfect cookie. If you'd like to make crinkle cookie recipes, you can check out our honey crinkle cookie recipe or chocolate crinkle cookie recipe.
The cookies freeze well in an airtight container or bag. The powdered sugar may dissolve in the freezer, but the texture will not be affected.
Once you'll make them, you will make them all the time. It is the perfect cookie. If you'd like to make crinkle cookie recipes, you can check out our honey crinkle cookie recipe or chocolate crinkle cookie recipe.
The cookies freeze well in an airtight container or bag. The powdered sugar may dissolve in the freezer, but the texture will not be affected.
Ingredients for 3 dozen cookies
- 1/2 cup oil
- 1/3 cup Date Syrup
- 2 Tbsp. Honey
- ½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1/4 teaspoon cardamon
- 1 egg
- 2 ½ cups Extra White Gold All Purpose flour
- (approximately) ⅔ cup powdered sugar, for coating
Directions:
- In the bowl of an electric mixer on medium speed, beat together the oil, honey, date syrup, sugar, and egg. Beat until combined.
- In a second bowl, mix flour, baking powder, baking soda, and spices.
Reduce mixer speed to low and add the flour gradually. - Refrigerate the dough for about 1-2 hours, until the dough is firm enough to roll.
- Once dough has chilled, remove from fridge. Preheat oven to 350 and line a baking sheet with parchment paper.
- Scoop out dough using a small / medium cookie scoop, then roll in powdered sugar. Place on prepared tray. Repeat with remaining dough.
- Bake at 350 for about 13-15 minutes, until the tops are set.
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