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Traditional Sugar Kichel for Rosh Hashana That Stay Perfectly Crisp
Sugar Kichel for Rosh Hashana are thin, crisp Jewish holiday cookies made with eggs, sugar, oil, and flour. A traditional make-ahead treat with that irresistible crackly sugar top.
Why You Will Love and Enjoy Sugar Kichel for Rosh Hashana
- Thin, crispy texture with sweet crackly tops
- Simple pantry ingredients you already have
- Perfect make-ahead treat for the holiday table
- That slightly burnt edge everyone secretly loves
Crispy Egg and Sugar Kichel with a Light Crunch
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Sugar Kichel for Rosh Hashana
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 60 to 80 thin kichel, depending on how thin you roll them 1x
- Category: Appetizers and Snacks
- Method: Easy baking
- Cuisine: South African Jewish
Description
Sugar Kichel for Rosh Hashana are rolled thin, sprinkled generously with sugar, and baked at high heat for that crisp finish. The slightly darker edges add a toasty depth that makes them unforgettable.
Ingredients
- 4 eggs, room temperature
- 2 egg yolks, room temperature
- 1/2 cup sugar, plus extra for sprinkling
- 1/2 cup oil, plus extra for brushing
- 3 cups all-purpose flour, sifted
- 2 tsp baking powder
Instructions
- Preheat your oven to 425⁰F (220⁰C).
- Line baking trays with parchment paper or grease them very well with oil. If you skip this step, they will stick.
- In a large bowl, beat the 4 eggs and 2 egg yolks with the 1/2 cup sugar for a good 3 to 4 minutes until pale and slightly thick.
- Slowly pour in the 1/2 cup of oil and beat again until fully combined.
- Add the 2 tsp of baking powder and mix briefly.
- Gradually add the 3 cups sifted flour, about 1 cup at a time, mixing just until a soft dough forms. It should be smooth and slightly tacky but not sticky.
- If it feels too sticky, add 1 tbsp of flour at a time. If it’s too dry, your eggs were probably small, so add 1 tsp oil at a time.
- Lightly flour your counter. Divide the dough into smaller portions so it’s easier to handle.
- Roll each portion very thin, almost paper-thin.
- The thinner they are, the crispier they bake.
- Transfer the rolled dough to the tray. Prick all over with a fork so they don’t puff too much.
- Brush the surface lightly with oil and sprinkle generously with sugar. That sugar crust is everything.
- Cut into diamonds or circles before baking.
- Bake in the preheated 425⁰F (220⁰C) oven for 10 to 12 minutes, watching closely.
- They should be golden brown with deeper brown edges. A few darker pieces are normal, and honestly, those slightly burnt ones are the best.
- Let cool completely on a rack. They crisp up more as they cool, so don’t worry if they feel slightly soft straight from the oven.
- Store in an airtight container once fully cooled.
- They keep well for several days, if they last that long.
Notes
Created, prepared, tried, and tested Hannah
Slightly burnt edges? Best part. Always. Old school kichel done the right way. Thin and crisp.
Sugar Kichel for Rosh Hashana offers a satisfying crisp texture with just the right touch of sweetness. The recipe focuses on simple pantry ingredients and clear steps so anyone can achieve that thin, golden finish. It is an easy make-ahead holiday treat that brings tradition, crunch, and comfort to the table in every bite.
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Can these be frozen after baked?
Paula Fingeret-Rulin I will check with Hannah and get back to you on this as soon as I hear from her.
Response from Hannah.
Sorry, no they can’t be frozen.