Rosh Hashanah Honey Sugar Cookies

Rosh Hashana Honey Sugar Cookies

Rosh Hashanah starts Sunday, September 25 and ends Tuesday, September 27. Celebrate with honey-sugar cookies cut into the shape of Jewish New Year symbols of honey and apples. To decorate, use our Royal Icing recipe tinted with yellow, black and red food coloring.
Rosh Hashanah Honey Sugar Cookies
  • 1 cup cup Unsalted Butter, Softened
  • 1/2 cup Sugar
  • 1/4 cup Honey
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Salt
  • 2-1/2 cups Flour
  • 1 batch  Royal Icing 2
  1. Cream together Butter and Sugar
  2. Beat in honey and egg
  3. Add Vanilla, Salt, and Sifted Flour

Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling, so the dough is easy to roll, and won't spread during baking.

Preheat oven to 350 degrees. The tradition of Honey and Apples symbolize the sweetness of the year to come, so we roll the dough onto a lightly floured counter to 1/4" thick and cut in the shapes of honey bees, bee hives, honey pot, and apple. Transfer cookies onto cookie sheets lined with parchment paper.

Bake 8-10 minutes or until lightly brown at edges. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Decorate with Royal Icing tinted with food coloring gel. Happy New Year!

Royal Icing 2


  • 6 tablespoons Pasteurized Egg Whites
  • 2 teaspoons Lemon Juice
  •  Pinch of Salt
  • 4 cups Confectioner's Sugar

Yield: Makes about 2 Cups

Prep Time: 20 minutes.

Total Time: 20 minutes.


Mix egg whites, lemon juice, and salt with electric mixer (use paddle attachment if using a stand mixer). Add sugar and beat on medium speed for about 5 minutes, until smooth and thick. Adjust consistency with water, if necessary. Keep covered when not in use. Store in refrigerator.