Soft, Chewy Rosh Hashanah Honey-Walnut Cookies

3 cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon salt

⅛ teaspoon ground cinnamon

¾ cup chopped walnuts

¾ cup butter

½ cup brown sugar

¾ cup honey

1 teaspoon vanilla extract

1 egg

In a bowl, whisk together the flour, baking soda, salt, and cinnamon; mix in the walnuts.

In a separate large bowl, beat the butter and brown sugar together with an electric mixer until fluffy; stir in the honey, vanilla extract, and egg until thoroughly combined. Mix the flour mixture into the wet ingredients just until well combined (don t overmix), and chill the dough for at least 1 hour or overnight.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.

Scoop up about 1 tablespoon of dough per cookie, and roll into a ball; place onto the prepared baking sheets.

Bake until the cookies are just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Allow the cookies to cool on baking sheets for about 5 minutes before removing them to finish cooling on racks.