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Mama Living Abroad

Honey Spice Soft Cookies-Duvshaniot

These soft and thick Honey Spice Soft Cookies may be the only honey cookie recipe you will ever use again. Perfectly spiced and is always a Rosh Hashanah favorite. And you don’t even need a mixer!

Honey Spice Soft Cookies with a white glaze
Honey Spice Soft Cookies with a white glaze

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
  • Chewy
  • 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


How to store Honey Spice Soft Cookies?

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.

How to freeze Honey Spice Soft Cookies?

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

Shortbread Tahini Bars

Mandel Bread (Mandelbrot) with White Chocolate

Israeli Chocolate Swirl Cookies

Tahini Pretzel Chocolate Chip 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!

Honey Spice Soft Cookies with a white glaze

Honey Spice Soft Cookies

Author Rachel
Prep Time 15 minutes
Cook Time 10 minutes
Yield 11 cookies
Print Pin Recipe


Perfectly spiced and is always a Rosh Hashanah favorite.
Kosher, Pareve


The cookies:

  • 1/4 cup (80g) honey
  • 1/4 cup (60g) dark brown sugar
  • 2 Tablespoons vanilla sugar
  • 1/4 cup (60ml) canola oil
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground cloves
  • 1/2 Teaspoon ground ginger
  • 1/4 Teaspoon baking soda
  • 1 large egg
  • 1 and 1/2 cups (210g) all-purpose flour
  • 1 flat teaspoon baking powder

The glaze:

  • 1 cup (120g) confectioners’ sugar sifted
  • 1 Tablespoon lemon juice
  • 1-2 Tablespoons water


The cookies:

  • 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.

The glaze:

  • 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.
Tried this recipe? Tag@mamalivingabroad
I love hearing from you! If you’ve tried this Honey Spice Soft Cookies-Duvshaniot recipe, then please rate the recipe and let me know how you got on in the comments below. Your email address will not be published.


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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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