Best Ever Soft Honey Cookies by Tahni

Best Ever Soft Honey Cookies by Tahni

Great all year round, especially on Rosh Hashana if you're looking for a twist on your classic honey cake. 


  • 150 g honey
  • ¾ cup oil
  • 1 egg
  • ¾ cup sugar
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp gingerbread spice – optional

1. Preheat oven to 200 degrees Celcius
2. Mix honey, oil, egg and sugar
3. Add flour, cinnamon, baking soda and spices. Blend to make a dough.
4. Roll 1 tsp of dough into a ball
5. Place on cookie sheet, and repeat with remaining dough
6. Bake until the bottom of the cookies are lightly brown, or for around 8 minutes.
7. Let cool completely

This is a nice touch but optional. The cookies are honestly delicious without it, as well. Note – this recipe makes about 3 cups of caramel. You won’t need that much for your cookies, so feel free to halve it or even fourth it… or just eat the remaining caramel!


  • 4 tablespoons butter/ margarine
  • 1 ½ cups granulated sugar
  • ½ cup water
  • 2 cups heavy cream


  1. Place sugar and water in a large saucepan over high heat, stirring with a wooden spoon until sugar dissolves
  2. Once sugar is dissolved, bring to a boil
  3. Continue to boil until sugar mixture turns a deep amber colour after anywhere from 6-15 minutes. Swirl the pan occasionally, but don’t stir it. When you see pale yellow streaks, then darker ones appear in the bubbling sugar, pick up the pan and swirl.
  4. At the first wisp of smoke, remove the sugar from the heat. It should be a dark amber – but not burnt. Add in the cream – but carefully. The cream is going to make the whole mixture bubble up and fizz. Whisk cream continuously.
  5. Add butter and salt
  6. Return to heat for 5 minutes to reduce – this is optional.
  7. Place cooled caramel in a plastic bag, or just use a knife, and ice honey cookies.
  8. Enjoy! These cookies should keep for at least 3 days, if stored in an airtight container.