Cardamom Poppy Seed Cookies Recipe
If there’s one treat that never fails to spark delight in my kitchen, it’s Cardamom Poppy Seed Cookies. These golden little discs strike the perfect balance between buttery richness, gentle spice, and lovely crunch. Each bite delivers a fragrant pop of cardamom, punctuated by tiny bursts of poppy seeds—making it a cookie you’ll crave with your afternoon tea or tuck away for a sweet midnight snack. Whether you’re a longtime lover of Scandinavian-inspired bakes or looking to explore new flavors, this simple recipe turns humble pantry staples into pure cookie magic.
Ingredients You’ll Need
This recipe keeps things beautifully straightforward, ensuring each ingredient gets its time to shine. Don’t skip or skimp—every one plays a crucial role in shaping the flavor, texture, and irresistible appearance of these Cardamom Poppy Seed Cookies.
- Unsalted butter (1 cup, softened): The base of that signature buttery crumb and essential for tender cookies.
- Granulated sugar (¾ cup): Provides sweetness and a subtle crisp edge after baking.
- Egg (1 large): Binds the dough and adds a bit of richness.
- Vanilla extract (1 teaspoon): Enhances the cookie’s aroma and warmth.
- All-purpose flour (2 cups): Gives structure so the cookies hold their lovely round shape.
- Ground cardamom (1 teaspoon): The star spice, lending floral, citrusy notes that make the cookies unforgettable.
- Baking powder (½ teaspoon): Adds slight puff for a delicate texture.
- Salt (¼ teaspoon): Just enough to boost all the flavors without making the cookies salty.
- Poppy seeds (2 tablespoons): Tiny, toasty flecks that contribute color and crunch in every bite.
- Coarse sugar for sprinkling (2 tablespoons, optional): For a sparkling, satisfyingly crisp finish on top.
How to Make Cardamom Poppy Seed Cookies
Step 1: Prepare Your Baking Gear
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper, which not only ensures easy cookie removal but also saves you from sticky clean-ups.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks pale and fluffy. This is the secret to creating cookies that are both tender and slightly crisp at the edges.
Step 3: Mix in Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat until everything is smooth and well combined—this is where your dough develops its rich, aromatic base.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, ground cardamom, baking powder, and salt. Mixing these before adding ensures even distribution and avoids clumps or uneven flavor.
Step 5: Form the Dough
Gradually add the dry ingredients to the wet mixture, stirring gently until a cohesive dough forms. Take your time here for a perfect, non-tough dough—don’t overmix!
Step 6: Add the Poppy Seeds
Fold in the poppy seeds, being gentle so the dough stays tender. You’ll love how they dot the cookies with little bursts of crunch and color.
Step 7: Shape and Flatten the Cookies
Roll the dough into 1-inch balls and space them out 2 inches apart on your prepared baking sheets. Gently flatten each ball with the bottom of a glass to create a uniform shape, then sprinkle with coarse sugar if you like extra sparkle and crispiness.
Step 8: Bake
Slide the baking sheets into your preheated oven. Bake for 10 to 12 minutes, just until the edges are lightly golden—the center should still look a bit soft. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling and crisping up beautifully.
How to Serve Cardamom Poppy Seed Cookies
Garnishes
For a little extra wow factor, try drizzling your cooled Cardamom Poppy Seed Cookies with a lemon glaze made from powdered sugar and lemon juice. You can also dust them with a bit more ground cardamom or even a pinch of edible dried rose petals for a touch of elegance.
Side Dishes
Pair these cookies with a pot of hot black tea or freshly brewed coffee for a cozy afternoon break. They’re also delightful with a scoop of vanilla ice cream or a plate of sliced fresh fruit if you want to dress up dessert.
Creative Ways to Present
Stack Cardamom Poppy Seed Cookies in clear cellophane bags tied with ribbon for sweet gifts, or layer them in a decorative tin for festive gatherings. For a charming twist, create a cookie sandwich by spreading a thin layer of citrus curd or raspberry jam between two cookies.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your leftover Cardamom Poppy Seed Cookies in an airtight container at room temperature for up to 5 days. They’ll retain their tender crumb and subtle crunch perfectly—just keep them away from humidity or direct sunlight.
Freezing
You can freeze both baked cookies and unbaked dough. For dough, roll into balls and freeze on a tray, then transfer to a freezer bag for up to 2 months—bake straight from the freezer, adding a minute or two to the bake time. Baked cookies can be layered with parchment in an airtight container and frozen for up to a month; thaw at room temperature before serving.
Reheating
If you love that just-baked warmth, pop cookies in a 300°F oven for 2-3 minutes, or give them a quick zap in the microwave for about 10 seconds. This refreshes their texture without drying them out.
FAQs
Can I use whole cardamom pods instead of ground cardamom?
Absolutely! Crush the seeds from a few green cardamom pods with a mortar and pestle, then sift and use the fine powder for an especially vivid cardamom fragrance.
What if I don’t have poppy seeds—can I substitute something else?
You can leave them out or swap in sesame seeds for a similar nutty crunch, though it will slightly change the flavor profile of your Cardamom Poppy Seed Cookies.
How do I know when the cookies are done baking?
Watch for lightly golden edges and centers that look just set; they’ll firm up as they cool. Overbaking will make them dry, so err on the side of a softer center if you’re unsure.
Can I make these cookies gluten-free?
Yes! Substitute a good 1:1 gluten-free flour blend for the all-purpose flour—you may need a tablespoon or two less or more, so watch the dough texture as you mix.
Do Cardamom Poppy Seed Cookies travel well?
They hold up beautifully for gifting or bringing to a party. Just make sure to pack them snugly in a hard-sided container, separating layers with parchment to keep them looking perfect.
Final Thoughts
Go ahead and treat yourself (and your friends!) to a batch of Cardamom Poppy Seed Cookies—the warm spice, buttery texture, and cheerful specks of poppy seeds turn an everyday afternoon into something just a little bit more special. Share them, gift them, or keep the stash all to yourself—either way, you’re in for a delightful bite.
Print
Cardamom Poppy Seed Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Cardamom Poppy Seed Cookies are a delightful treat with a unique blend of flavors. The aromatic cardamom and crunchy poppy seeds perfectly complement the buttery sweetness of these cookies. Easy to make and perfect for any occasion!
Ingredients
Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cardamom
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
For Sprinkling (optional):
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until combined.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, cardamom, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Add poppy seeds: Fold in the poppy seeds.
- Shape and bake: Roll dough into 1-inch balls and place them on the prepared baking sheets. Flatten each ball slightly and sprinkle with coarse sugar if desired. Bake for 10–12 minutes until lightly golden.
- Cool and enjoy: Let cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- These cookies pair wonderfully with tea or coffee.
- For extra flavor, drizzle with a simple lemon glaze made of powdered sugar and lemon juice.
- Dough can be frozen for up to 2 months—just bake directly from frozen, adding 1–2 minutes to the bake time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
