A Sweet Crowd Pleaser

To satisfy demand, make a double batch of these chewy honey cookies.

Jewish Week Online Columnist
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I'm always looking for crowd pleaser cookies. Sure, I love experimenting with peanut butter, oatmeal, craisins, apples and pretty much anything one can put in a cookie. But if I'm baking for a big crowd, I like to play things a bit safer, so I know that everyone will enjoy them.

If there ever was a crowd pleaser cookie it is definitely these honey cookies. Light and sweet with crisp edges and a deliciously chewy center with just a touch of honey flavor, everyone will come back for seconds. In fact, you might want to make a double batch. Just in case.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

2/3 cup (150g) oil
1 cup (200g) sugar
1/4 cup (85g) honey
1 egg
1 teaspoon vanilla
2 1/2 cups (250g) flour
2 teaspoons baking soda
½ teaspoon salt
turbinado/demerara sugar, for rolling
Recipe Steps: 
Beat or whisk together the oil, honey, and sugar until smooth (it may not look like a very cohesive mixture, but don't despair - you an also zap it in the microwave for 20 seconds to help).
Add in the egg and vanilla and mix until combined. Mix in the flour, baking soda, and salt until no white streaks remain. Chill the dough in the fridge for 30 minutes to an hour.
Shape the dough into about tablespoon-sized balls and roll in the turbinado sugar, making sure to coat the whole cookie.
Bake on a parchment lined baking sheet for 8-12 minutes until the edges are light brown in color. Keep an eye on them as they can burn quickly. Let cool on the baking sheet for 10 minutes, the remove to a wire cooling rack to cool completely.

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