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Hanukkah Gelt Cookies on a white paper

Hanukkah Gelt Cookies

These Hanukkah Gelt Cookies are the best way to use up all that Hannukah Gelt! I stir it into a simple cookie dough that can be frozen and baked whenever we’re craving cookies.
Kosher, Dairy
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Course: Baked Goods, Dessert
Cuisine: American, Jewish
Keyword: Hanukkah recipes
Servings: 25 cookies

Ingredients

  • 2 ⅔ cups (370 grams) all-purpose flour
  • 1 tablespoon (10 grams) corn strach
  • 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

Instructions

  • In a small bowl, sift and mix flour, corn starch, 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.
  • 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.