Sweet Nothings – Egg Kichel for Chanukah

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Sweet Nothings - Egg Kichel for Chanukah

Egg kichel, or egg cookies (“eier kichelach” in Yiddish), are practically weightless cookies so they’re sometimes called “nothings”.  But, don’t be fooled by their modest name.  Egg kichel are a cross between croissants, flaky pie crusts, and sugar cookies.  When you look at the ingredients, they don’t sound like anything special: eggs, sugar, salt, oil, flour, and baking powder.  They also aren’t the prettiest things (although you cookie decorators could surely jazz them up).  However, when they came out of the oven, my grandmother said they were the best thing that I have ever made for her.   If you’ve got a Jewish grandparent, neighbor, or friend, skip the chocolate gelt [paid link] (coins) and bring them these sweet nothings for Chanukah.  You will have done your mitzvah (good deed) for the day.

Egg Kichel Recipe

This egg kichel recipe is a very slightly modified version of the recipe found on Is That My Bureka? (I found that I needed to add significantly more flour to the recipe to get it to achieve the correct texture).  It is prepared in a food processor, has more oven temperature changes than I have ever seen in a recipe, and it works like magic.

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3.67 from 3 votes

Egg Kichel for Chanukah

The food processor brings this together in minutes, and gives it the perfect texture.
Course Dessert
Cuisine Jewish
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16 servings
Calories 125kcal
Author Stefani


  • 3 large eggs
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup canola oil or other vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • coarse decorating sugar


  • Preheat the oven to 400 F.
  • Process the eggs and the sugar in the food processor for one minute.
  • Add the salt and oil and process until combined.
  • In a small bowl, mix the flour and baking powder.
  • Add the flour and baking powder to the food processor in three additions, processing after each addition until fully combined. After the last addition, process until the dough is thick and very sticky.
  • Take balls of super sticky dough and roll the dough in coarse sugar. (I used tablespoon-sized balls of dough for my cookies. This produced really large cookies. If you prefer smaller ones, use just a teaspoon of dough. The cookies rise quite a bit.) Once rolled in sugar, the dough will no longer be sticky and you can form it into a bow-tie by flattening it and giving it one twist in the middle.
  • Place bow-ties onto a parchment- or silpat-lined cookie sheet. Leave a little space between cookies for them to grow.
  • Bake for eight minutes.
  • Reduce heat to 300 F and bake for another 12 minutes.
  • Reduce heat to 170 F and bake for another 20 minutes.
  • Turn off heat and leave in the warm oven for another 10 minutes.
  • Remove from the oven and try to not eat them all before you let anyone else try them.


Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Cholesterol: 30mg | Sodium: 30mg | Potassium: 36mg | Sugar: 2g | Vitamin A: 45IU | Calcium: 12mg | Iron: 0.7mg
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Recipe Rating


  1. Agita Goldbergsays:

    This recipe is excellent. When making teaspoon size cookies, I cut 2 minutes off each baking time:6, 10, 18 , and got 42 cookies. A bit messy, but well worth it. Thank you.

  2. Sylvia Gillespiesays:

    Best cookies ever. Low in sugar. And great to serve at get togethers since everyone is trying to watch sugar intake. No guilt here

  3. susansays:

    can this be mixed by hand? i don’t have a mixer or food processor.

  4. Suesays:

    I was so excited to see this recipe for kichel. The recipe in my cook book just didn’t work out. This recipe was easy to make and would be a fun cooking project with the grandchildren. They came out great and are delicious. Thank you for sharing.

  5. Reneesays:

    I’m thinking about making these for a cookie exchange, but I’ll need quite a few (4 dozen). Do you remember how many you got when you made them with the teaspoon?

  6. craftystefferssays:

    The one kitchen tool I’m lacking is a food processor. Blast!!!! Anyway to achieve the consistancy without one?

  7. mom929says:

    Kichel!? KICHEL? OMG I LOVE Kichel! Thanks for the recipe; can’t wait to try and bring to our Chanukah celebration at my mom’s this weekend. Kichel and latkes and brisket, what could be better?

    Thanks for such a great and fun blog. I stumbled onto your blog when my son wanted a cupcake display instead of a cake for his bar mitzvah celebration. With your help I made 200 cupcakes in ultimate vanilla, better than sex chocolate and pomegranate. They were quite a hit…and have turned me into a cupcake fanatic (my waistline does not thank you).

    Thanks for the kichel, can’t wait to try.

  8. cupcake boxessays:

    Egg Kichel… the first time I heard about it.

    • Lorisays:

      I have been looking for a Kichel recipe forever! I can still taste my Boubie’s. When I asked other bakers, they looked at me like I had 3 heads! Can’t wait to try these. Making cupcakes today.

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