In Israel, there’s a beloved treat known as Duvshaniot דובשניות. As a child, I have fond memories of my father returning from his military reserve duty, always with a Duvshanit דובשנית cookie tucked in his military pocket just for me.
After many trials and errors, I’ve successfully developed a recipe that captures the nostalgic essence of Duvshaniot, and I’ve named it Honey Spice Soft Cookies.
Why You’ll Love These Cookies
- Soft-baked, but not as soft as a piece of cake
- Dairy-free (Pareve too)
- Super simple to make
- Perfectly spiced
Key Ingredients Overview:
*The full recipe is in the recipe card below!
Honey + spices for flavor
Egg so the cookies have structure and richness
Dark brown sugar for sweetness and texture
Store cookies in an airtight container at room temperature for up to 1-2 weeks. Make sure the container is sealed well to maintain freshness.
Place them in a freezer-safe container or zip-top bag.
When stored properly in the freezer, honey cookies can last for 2-3 months.
More Cookies You’ll Love
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Honey Spice Soft Cookies
- 1 cup (120g) confectioners’ sugar sifted
- 1 Tablespoon lemon juice
- 1-2 Tablespoons water
- Preheat the oven to 350°F/180°C. Line baking sheets with parchment paper.
- In a small saucepan, heat honey, brown sugar, vanilla sugar, oil, cinnamon, cloves, and ginger over low heat, stirring until it boils.
- Remove from heat, add baking soda, and whisk until the mixture becomes light and foamy. Set aside for 10 minutes to cool.
- Add the egg and mix well. Work quickly so the egg won’t set.
- Add flour and baking powder, stirring until you get a uniform and soft dough.
- Using a cookie scoop or two tablespoons, shape the dough into approximately 2-tablespoon balls and place them on the prepared baking sheet, leaving some room around each cookie as they will expand while baking.
- Bake the cookies for 8-10 minutes until they puff up, turn golden brown, and are still delicately soft to the touch. Allow them to cool in the pan for 5-7 minutes before transferring them to a cookie rack to cool completely.
- In a bowl, whisk powdered sugar, lemon juice, and water. Start with only one tablespoon of water and add the second one as needed until the texture resembles a smooth paste (if the mixture is too thick, add a little water; if it's too thin, add powdered sugar).
- Drizzle the glaze over the cooled cookies.