Description
Delight in these aromatic Cardamom Poppy Seed Cookies, featuring a buttery base infused with warm cardamom spice and crunchy poppy seeds. Perfect for teatime or a light snack, these cookies offer a unique blend of subtle spice and sweetness with a crisp, tender texture.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cardamom
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
For Topping (Optional)
- 2 tablespoons coarse sugar
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or whisk to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, building the base for tender cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, creating a smooth, flavorful wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, ground cardamom, baking powder, and salt to evenly distribute the leavening and spice.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until a cohesive dough forms, being careful not to overmix.
- Fold in Poppy Seeds: Incorporate the poppy seeds evenly into the dough for delightful texture and nutty flavor bursts.
- Shape Cookies: Roll the dough into 1-inch balls and arrange them on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Flatten and Add Sugar Topping: Slightly flatten each dough ball with the bottom of a glass to create uniform thickness. Optionally, sprinkle with coarse sugar for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies pair wonderfully with tea or coffee, making a perfect accompaniment to your afternoon break.
- For an extra burst of flavor, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Dough can be frozen for up to 2 months; bake directly from frozen, adding 1–2 minutes to the baking time.
