Delicious and Easy Honey Crinkle Cookies

These delicious and easy honey crinkle cookies are perfect little sweet treat. With Rosh Hashanah around the corner I wanted to make a few honey inspired recipes that you can add to your table. Or to just enjoy in general because who doesn’t love a cookie!

As we come to the end of the summer period I’ve started to think more and more about autumn. One of the things that always comes to mind at this time of year is honey, apples and the Jewish holidays of Rosh Hashanah (which incorporates both of these foods).

While I’m not Jewish my undergrad was in religious studies and one of my favourite things was discovering new holidays and festivals which are celebrated around the world. Now years after finishing university I still love learning about them and more specifically discovering the food.

Food is one of the things that brings people together and holidays no matter the religion or tradition are exactly the same.

So this recipe is the first in my small series for Rosh Hashanah to give you a little inspiration. Whether that’s to add to your table or to simple enjoy some delicious food.

Once again I’m not Jewish so the recipes in my collection including this one are my personal interpretation of foods which would be ideal for the occasion. I have researched, but these are my versions on some traditional dishes.

Honey Cookies

I use the term cookies very loosely when talking about these delicious and easy honey crinkle cookies. Most cookies have that dough like texture where the mixture has come together make a solid mass even before you chill them. Whereas these cookies, however, have more of a cake like texture. You can see this when you’ve finished mixing all of the ingredients together and the so called ‘dough’ is still very wet.

This will all change after you chill the mixture in the fridge for 1-2 hours. By the time it comes out of the fridge it will be a solid but pliable dough.

Tips and Tricks

Make sure the mixture is fully chilled and solid before you use it.

Roll the dough balls to around the size of a golf ball as they will spread and puff up.

I add 6 cookies to a tray at a time making sure that are evening spread out on the tray.

Make sure to use both granulated and icing sugar to cover the cookies. They must be in separate bowls with the granulated being the first sugar on the cookies.

Keep in the oven until golden brown and the cake like texture at the top of the cookies looks fully cooked.

They will feel very soft when they come out of the oven. Keep them on the tray until cooled so that they will maintain their shape. They continue to cook during this time so don’t worry they will firm up.

What Don’t my Cookies have the Crinkle Shape?

This is a question that I had to find the answer to when I first tried to make crinkle cookies. On my original attempt I had made the mistake of mixing the two types of sugar together. While the cookies tasted nice when they came out of the oven, the sugars had melted together and made a clear syrup.

Second time around I figured out what I was doing. This is why its so important to have your sugars in different bowls and to know which one needs to come first.

I like to make a little production line. Dough, granulated sugar and then icing sugar. Take your piece of dough and roll it into a ball. Then its time to complexly coat the ball in the granulated sugar. This sugar must always come first as this layer will dissolve and soak into the top layer of the cookie. This stops the icing sugar from doing the same thing, allowing it to sit on the surface producing that beautiful pattern. Then cover in the icing sugar before placing them on the oven proof sheet ready to bake.

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Tools you will need:

Stand mixer or a bowl and wooden spoon

Baking tray

Ingredients

Melted Butter– it doesn’t matter if you use baking spread, butter, dairy free, or a margarine they all work for this recipe. You just need to make sure that the butter is melted.

Honey– I use clear honey. It is important to also note that health visitors in the UK DO NOT recommend feeding children under the age of 1 honey products.

Caster Sugar

Vanilla Extract– good quality is always recommended but supermarket own brand works just as well. This is also optional but provides a delicious flavour.

Baking Soda

Salt– I add this in to add depth of flavour but it can be left out if you prefer.

Eggs– I tend to use medium eggs but large eggs work well too. Remember if you are in the UK to buy certified eggs (all supermarket eggs) if you are feeding to young children especially those at weaning age.

All Purpose Flour

Granulated Sugar– this is the under coat sugar to roll the cookies in before baking

Icing Sugar– the top layer of sugar to roll the cookies in before baking

Change it up!

Oil can be used instead of butter.

If you have a little one under the age one you can change the honey for golden syrup to maintain the sweet taste. (see ingredients list for reasons)

These would be lovely with some lemon extract (add 1 tsp) or even some lemon zest.

How to Make These Delicious and Easy Honey Crinkle Cookies

• Add your caster sugar, melted butter, honey, egg, vanilla extract and salt to your stand mixer or mixing bowl
• Mix until combined
• Add the baking powder to the mixing bowl
• Gradually add the flour until all combined
• After you’ve mixed everything together it will be very wet at this point but don’t worry it will firm up
• Refrigerate the mixture for 1 to 2 hours until the mixture is a solid
• Make balls around the size of golf ball
• First roll the ball into the granulated sugar making sure it is completely coated in the sugar this is important as it creates that initial crinkle pattern on the cookies
• Then roll it in the icing sugar to give you that distinct white colour to the crinkles

• place them on a baking tray

• Cook for around 10-12 minutes at 200°C

Storing Your Honey Crinkle Cookies

For best results eat fresh but will last 3-5 days in a Tupperware tub in the fridge. Be aware the cookies will loose their white spots as the sugar dissolves. They are still delicious though. They can also be frozen for up to 3 months.

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