Rosh Hashanah Cookies

Share the love and tradition as you enjoy these delectable Rosh Hashanah Cookies with family and friends, embracing the sweetness of the New Year together. These are also perfect for breaking the fast after Yom Kippur.

What is date spread?

Date spread is a sweet and delicious condiment made from dates. It has a smooth and creamy texture, similar to nut butter or fruit preserves, and is naturally sweet with a rich caramel-like flavor.

Where to find the date spread?

• Some well-stocked grocery stores carry date spread, usually in the Kosher aisle.
• Health food stores
• Middle Eastern or Mediterranean markets
• Online retailers like (affiliate link) Amazon.

Craving more sweets? Check out my Half Moon- Black and White Cookies, Mandel Bread (Mandelbrot) with White Chocolate, and Game-Changing Tahini Chocolate Cookies.

Why You’ll Love My Rosh Hashanah Cookies

• Soft and chewy with slightly crisp edges
• Irresistible date and cinnamon flavor 
• Only 30-minute chill time
• Warm from the oven, they melt in your mouth

Pro-Tips:

Roll the dough between two parchment paper sheets. Do it gently and avoid applying too much pressure.

If your dough tears apart while you’re working with it:

• If the tear is minor, you can gently smooth the area with your hands to blend it back into the rest of the dough.
• If your dough tears apart and the tears are too extensive, gather the torn dough and bring it together into a rough ball. Then, roll it again between the parchment papers.

Before slicing the dough, refrigerate it for 20-30 minutes. Chilled dough is easier to work with and holds its shape better.

Variations

• If you don’t like cinnamon, simply leave it out.
• Can’t find date spread? Use chocolate spread.
• Add 3/4 cup of finely chopped pecans or walnuts.

More Recipes You’ll Love 

Challah with Honey

Sweet Cheese Blintzes

Nostalgic Israeli Birthday Cake

Honey Spice Soft Cookies

Rosh Hashanah Cookies

Author Rachel

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 30 minutes minutes

Yield 36 cookies

Print Pin Recipe

Description

Celebrate Rosh Hashanah with these delightful rolled cookies, generously filled with a blend of date spread and cinnamon.

Kosher, Pareve

Equipment

• Rolling pin
• Parchment paper
• Baking sheet

Ingredients

For the dough:

• ▢ ⅓ cup (80 ml) orange juice at room temperature
• ▢ ⅓ cup (80 ml) vegetable/canola oil
• ▢ 2 cups (280 grams) all-purpose flour
• ▢ 1 teaspoon (5 grams) baking powder
• ▢ 2 Tablespoons (20 grams) granulated sugar
• ▢ ¼ teaspoon salt
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon vinegar

For the filling:

• ▢ 1 cup date spread
• ▢ 1 teaspoon cinnamon

For garnish:

• ▢ powdered sugar

Instructions

For the dough:

• In a small bowl, combine the orange juice and oil. Set aside.
• Mix the flour, baking powder, sugar, and salt together in a large bowl.
• Incorporate the egg, vanilla extract, and vinegar, and begin mixing. Slowly add the oil-orange juice mixture while continuously mixing until a smooth, sticky dough forms.
• Cover the bowl tightly with plastic wrap and let the dough rest for 10 minutes.

The filling:

• Mix the date spread together with the cinnamon.

Shape the cookies:

• Divide the dough into three equal parts.
• Lay one sheet of parchment paper on your work surface. Put one part of the dough in the center of the parchment paper and cover it with the second sheet.
• Gently roll the dough into a long and thin rectangle.
• Remove the top piece of parchment paper.
• Take one-third of the date filling and spread a thin layer over the dough.
• Using the parchment paper, gently roll the dough into a tight log and place it on a parchment-lined baking pan.
• Repeat the process with the other pieces of dough and filling.
• Place the logs in the freezer for 20-30 minutes or until the dough is firm enough to cut without losing its shape. Make sure not to freeze the dough completely.

Baking:

• Preheat the oven to 350°F/180°C.
• Slice the rolls into cookies about 1-inch (2 cm) thick, and bake for 15 minutes or until the cookies are slightly golden.

Finish:

• Allow the cookies to cool completely.
• Dust with powdered sugar.
• Separate the cookies by hand or using a knife.

Notes

Roll the dough between two parchment paper sheets. Do it gently and avoid applying too much pressure.

If your dough tears apart while you’re working with it:

• If the tear is minor, you can gently smooth the area with your hands to blend it back into the rest of the dough.
• If your dough tears apart and the tears are too extensive, gather the torn dough and bring it together into a rough ball and roll it again between the parchment papers.

Before slicing the dough, refrigerate it for 20-30 minutes. Chilled dough is easier to work with and holds its shape better.

Tried this recipe? Tag@mamalivingabroad