• Giant Honey Cookie Cake. Photography: Dan Lev.
    Giant Honey Cookie Cake. Photography: Dan Lev.
  • Giant Honey Cookie Cake. Photography: Dan Lev.
    Giant Honey Cookie Cake. Photography: Dan Lev.

Giant Honey Cookie Cake

Not a fan of honey cakes? This year, wish everyone a sweet year over a beautiful and delicious giant cookie that will delight every guest

Giant cookie or cookie cake are names of a genre of pastries that was born in America and includes different types of giant cookies. In the early aughts, surprisingly, French confectioners contributed their take, turning them into an elevated dessert and making complex cookies with interesting coatings and unusual flavor combinations. Now it’s time for the classic Rosh Hashanah honey cookie’s turn, so we can add it to the party and make it the best version of itself – with a crispy outside, a soft interior, interesting toppings and a fresh look.

Ingredients for Giant Cookie Cake

  • 5.3 oz (150 grams) butter room temperature
  • ⅓ cup (65 grams) Sugar
  • ½ cup (100 grams) brown sugar
  • 1 egg large
  • ¼ cup plus ½ tablespoon (90 grams) honey or maple
  • 3 tablespoon (60 grams) date honey (silan)
  • 3 cups (420 grams) flour + flour for dusting
  • 2 teaspoons (10 grams) baking soda (1 packet)
  • pinch ginger ground
  • pinch ground cloves
  • pinch Salt

For the topping:

  • One or more of the following options: nuts natural or candied chopped, sugar, chocolate chips, m&m's, meringue pieces or any other addition you like


  • 1. Cream the butter and two types of sugar at medium speed in a mixer bowl fitted with the paddle attachment until light and fluffy.

  • 2. Add the egg while mixing and continue to mix until incorporated.

  • 3. Add honey (or maple) and date honey and mix until smooth.

  • 4. Reduce the speed of the mixer, add flour, baking soda, spices and salt and mix only until the flour is incorporated into the mixture.

  • 5. Transfer to the refrigerator for half an hour and in the meantime heat the oven to 330F (165C) degrees and line 4 baking sheets with parchment paper.  

  • 6. Flour a work surface and transfer the dough to it. Divide the dough into 4 balls weighing about 8.5 oz (240 grams) each. Roll each ball into a cookie with a diameter of 9.5" (24 cm) and transfer to one of the lined baking sheets.

  • 7. Sprinkle the desired amount of toppings on each cookie and gently press them into the dough.

  • 8. Bake for 15-20 minutes, until the cookies are firm on the edges but soft in the center - they will continue to harden once removed from the oven.

  • 9. Cool completely. Keep in an airtight container outside the refrigerator for up to a week (cookies containing chocolate should be kept for up to two days) or in the freezer for up to a month.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.