Chanukah gelt cookies are a major hit for the under-4 set, and also for anyone who loves sugar cookies. They’re sweet, uncomplicated, quick, and seasonal — exactly what you want a Chanukah cookie to be, and a great way to get rid of all those chocolate coins!
Chanukah Gelt Cookies
- 1 1/2 cups sugar
- 2/3 cup margarine
- 2 eggs
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 25 pareve (non-dairy)
chocolate Chanukah gelt coins
Preheat your oven to 400 degrees. Mix the sugar and margarine until smooth, and add the eggs and wet ingredients. In a separate bowl, mix your dry ingredients well, and slowly add to your wet mixture. When the dough comes together, roll the dough into balls and press lightly on them to flatten (on parchment paper-covered cookie sheets). With one-inch balls, you will yield approximately 25 cookies. For smaller balls, many more. Make a variety of sizes so that the chocolate gelt pieces will fit.
Since you need to add the chocolate coins as soon as the cookies are done baking, it’s best to unwrap them all before you start.
Bake* the cookies 8-10 minutes; take out immediately for a softer cookie, or wait a little longer (until the top browns a bit) for a crispy cookie. Put the cookies on a rack to cool, and place a chocolate coin in the middle of each (or let a kid do it!). Let cool, and enjoy!
(* If you don’t wish to bake immediately, the dough can also be formed into a log, placed in plastic wrap, and refrigerated for an hour or overnight, or even frozen. When ready to bake, the dough can be sliced with a sharp knife into sugar cookies.)
Happy Chanukah to all!