Every Jewish New Year, or Rosh Hashana, I bake up some delicious honey cake.  Honey is used in cooking and baking around the New Year to symbolize a sweet new year.  This year I’m not doing it.  I will not bake any of my delicious, sweet, tender and moist honey cake. Why? Because my mom and I are the only ones who eat it and I have had enough.  Instead I will introduce my family to a new treat: honey cookies.  Now, these cookies are not a new invention, but my family has never had them and I’m not sure why.  The recipe I found yields a moist, sweet, and chewy cookie.

After the dough is mixed, the cookies are shaped into balls and rolled in turbinado sugar. This creates a coating-like crust on the cookies.  The outside is crunchy and the inside is chewy and moist.  The sugar also gives these cookies a gorgeous glittery look.  I have seen this sugar at coffee shops and on supermarket shelves for years but was never sure what to do with it until now.

This sugar is great in this recipe because it doesn’t melt when the cookies are baking like white sugar does.  It is also less sweet than white sugar and even has hints of honey flavor.

I love how these cookies look.  They are like little edible gems.  They also make the whole house smell sweet while baking.

If you are wondering how my cookies come out perfectly round, here’s the secret.  I use a cookie scoop.  The one I used for this recipe is a 2 teaspoon size.  Using a cookie scoop will ensure that your cookies bake evenly.  It will also make you look like a pro!

These cookies are soft, moist, sweet and delicious.  My family and friends will surely have a sweet new year!  Here is the delicious dairy-free recipe; adapted from Cookie Madness.