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Mama Living Abroad

Hanukkah Gelt Cookies

These Hanukkah Gelt Cookies are the best way to use up all that Hanukkah Gelt! I stir it into a simple cookie dough that can be frozen and baked whenever we’re craving cookies. They’re super thick, chewy cookies and are delicious. Incredibly easy to make with two hours of chilling time.

Hanukkah Gelt Cookies on a white paper
Hanukkah Gelt Cookies on a white paper

When I posted this Hanukkah Gelt Cookies recipe last year on my Facebook page, a friend told me as a joke that there is no such thing as leftover gelt. Maybe, but we always have too much. These cookies can also be made with leftover Halloween candy, chocolate chips, and sprinkles for other festive versions!

Ingredients Overview:

*The full recipe is in the recipe card below

All-purpose flour: The base of our cookies. 

Baking soda and baking powder: For rise.

Cornstarch: This makes your cookies spread less and hold their shape.

Butter: Unsalted and at room temperature. 

Sugar: We’ll be using both brown and white sugar in this recipe.

Eggs: Add structure, leavening, and color.

Vanilla extract: To enhance all of the cookie flavors.

Gelt (chocolate coins): Unwrapped. Add chocolate chips or other candy if you have less than a cup and a half. 

How to Make Perfectly Round Cookies?

You will need a round cookie cutter (larger than the actual cookie). 

This trick only works when the cookies get out of the oven and are still warm. 

Simply place the cookie cutter around one of the cookies on the baking sheet. Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion. Since the cookies are still warm, they’re flexible enough to change shape minimally without breaking.

Hanukkah Gelt Cookies Pro-Tips

  • These cookies are large and spread quite a bit. Only put up to 4-5 cookies per baking sheet, and keep them spread out. Store the remaining cookie dough in the fridge as each batch bakes.
  • The centers may seem underdone, but this is what you want. They will continue to cook and set as they cool.


How to store Hanukkah Gelt cookies?

Cookies need to be completely cool to the touch before you store them.

Place in an airtight container, and arrange cookies in a single layer. Add a piece of parchment paper or waxed paper between layers. Store at room temperature for up to 5 days.

How to freeze Hanukkah Gelt cookies 

Baked cookies also freeze very well and last up to 3 months. 
I scoop the cookie dough into two tablespoon-sized scoops and place them on a baking sheet. The cookie dough balls are first frozen in a single layer for at least 30 minutes before being transferred to a freezer-safe bag or a container. Then, when we’re craving cookies, I take the number of cookie dough balls we want from the freezer and place them a few inches apart on a parchment-lined baking sheet.
Then bake at 350°F/180°C for about 14-18 minutes or until they start to brown and crisp around the edges.

More Recipes You’ll Love 

Crispy Potato Latkes (Not Just for Hanukkah)

Sufganiyot- Israeli Hanukkah Doughnuts

Hanukkah Chocolate Bark

Black and White Cookies

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

Hanukkah Gelt Cookies on a white paper

Hanukkah Gelt Cookies

Author Rachel
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Yield 25 cookies
Print Pin Recipe


These Hanukkah Gelt Cookies are the best way to use up all that Hannukah Gelt!
Kosher, Dairy


  • 2 ⅔ cups (370 grams) all-purpose flour
  • 1 tablespoon (10 grams) cornstarch
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1/2 teaspoon salt
  • 1 stick+6 tablespoons (200 grams) butter at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 cup packed (240 grams) dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups mixed unwrapped chocolate coins and dark chocolate chips


  • In a small bowl, sift and mix flour, cornstarch, baking powder, baking soda, and salt; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes.
  • Add vanilla and eggs (one at a time); mix to combine.
  • Reduce speed to low and gradually add flour mixture, mixing until just combined.  Be sure to scrape the sides of the bowl during mixing. Next, slowly mix in the chocolate coins.
  • Cover the bowl and place it in the refrigerator for a minimum of two hours, up to 12 hours.
  • Preheat oven to 350°F/180°C.
  • Line two baking trays with parchment paper.
  • Using a cookie scoop or two tablespoons, drop heaping portions of dough about 1- inch (2 cm) apart.
  • Bake until cookies are golden around the edges but still soft in the center, 8 to 12 minutes.
  • Remove from oven, and let cool on the baking sheet 2 to 5 minutes.
  • Transfer cookies to a wire rack and let cool completely.
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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger and photographer behind “Mama Living Abroad.”

In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

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