Sugar Kichelach
Light, crispy, and delicately sweet, Sugar Kichelach are a classic Jewish treat that effortlessly combines simplicity and charm. Made with pantry staples like flour, eggs, and a hint of vanilla, these airy cookies are cut into elegant diamond shapes and coated with a dusting of sugar—and a touch of cinnamon for an optional spiced twist. Baked to golden perfection in just 15 minutes, they boast an irresistible crunch, making them the ultimate pairing with a warm cup of coffee or tea. Perfect for holiday celebrations or everyday indulgence, these nostalgic cookies are easy to prepare and bring timeless flavor to the table. Whether you're a seasoned baker or a beginner, Sugar Kichelach will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar (for dough)
- 0.5 teaspoons Salt
- 2 large Eggs
- 2 tablespoons Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cups Granulated sugar (for coating)
- 0.5 teaspoons Ground cinnamon (optional, for coating)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, 2 tablespoons of granulated sugar (for the dough), and salt.
In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth dough forms. The dough should be soft but not sticky. If it is too sticky, add a little more flour, 1 tablespoon at a time.
On a lightly floured surface, roll out the dough to about 1/8-inch thick.
Using a pizza cutter or sharp knife, cut the dough into diamond or rectangle shapes, approximately 2-3 inches long.
In a small bowl, mix together 1/4 cup of granulated sugar and ground cinnamon (if using).
Dip the tops of each dough piece into the sugar mixture to coat one side lightly.
Place the sugar-coated dough pieces on the prepared baking sheet, sugar side up, leaving a little space between each piece.
Bake in the preheated oven for 12-15 minutes, or until the Kichelach are golden brown and crisp.
Remove the baking sheet from the oven and let the Kichelach cool for a few minutes before transferring them to a wire rack to cool completely.
Serve the Sugar Kichelach as a standalone treat or alongside tea or coffee. Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 76.3 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
