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
FAQs
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
Mandel Bread (Mandelbrot) with White Chocolate
Israeli Chocolate Swirl Cookies
Tahini Pretzel Chocolate Chip Cookies
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Honey Spice Soft Cookies
Description
Ingredients
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
Instructions
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.
8 comments
Came out really good thank you
yay
Great recipe
thank you
Came out great!!
yay
I love the texture. Great cookies!
thank you