Cardamom Poppy Seed Cookies Recipe
If you’re looking for a fresh twist on classic shortbread, Cardamom Poppy Seed Cookies bring together floral spice and a nutty crunch that instantly perks up your cookie game. These delicate, buttery treats blend fragrant cardamom with playful poppy seeds, creating a cookie that pairs perfectly with a hot cup of tea or coffee and disappears far too quickly from the cookie jar. Whether you’re baking for a special occasion or a simple weekday treat, these cookies add a touch of elegance and intrigue to your usual repertoire—one bite, and you’ll be as smitten as I am!
Ingredients You’ll Need
What I love most about Cardamom Poppy Seed Cookies is their simplicity—nothing fancy, just kitchen staples that each bring something special. Every ingredient here plays a role, from the rich butter to the aromatic cardamom and cheerful poppy seeds, all working together to create that perfect melt-in-your-mouth cookie.
- Unsalted Butter (1 cup, softened): Using unsalted butter ensures you can control the saltiness while providing the ideal creamy, melt-in-your-mouth base.
- Granulated Sugar (¾ cup): This sweetens the dough and gives the cookies their deliciously crisp edges.
- Large Egg (1): Adds richness and helps hold the cookies together for a tender crumb.
- Vanilla Extract (1 teaspoon): A dash of vanilla offers warmth and brings out the flavors of the cardamom.
- All-Purpose Flour (2 cups): The backbone of the cookie, providing structure without being too dense.
- Poppy Seeds (1 tablespoon): These seeds add tiny pops of crunch and a subtle nutty flavor throughout each cookie.
- Ground Cardamom (1 teaspoon): The signature spice, lending citrusy, floral notes that make these cookies truly unforgettable.
- Baking Powder (½ teaspoon): Gives just the right amount of lift, so the cookies are tender but not cakey.
- Salt (¼ teaspoon): A pinch balances sweetness and brightens all the flavors.
- Powdered Sugar (optional, for dusting): Adds an elegant finishing touch and a slight extra hint of sweetness.
How to Make Cardamom Poppy Seed Cookies
Step 1: Prepare Your Baking Sheet and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze—trust me, future-you will be grateful. Giving your oven a few extra minutes to heat up ensures your Cardamom Poppy Seed Cookies bake evenly from the very first batch.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is fluffy and pale—this usually takes about 2-3 minutes with a hand mixer on medium speed. This simple step gives the cookies their classic light and tender texture, so don’t rush it!
Step 3: Add the Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Beat again until everything is well mixed. This not only helps with structure but also creates a lovely, rich base where the cardamom and poppy seeds can really shine.
Step 4: Combine Dry Ingredients
Whisk together the flour, poppy seeds, ground cardamom, baking powder, and salt in a separate bowl. I always enjoy seeing those little poppy seeds dotted through the flour—they ensure every single Cardamom Poppy Seed Cookie has that perfect balance of nubby texture and spice.
Step 5: Mix the Dough
Gradually add the dry ingredients into your butter mixture, mixing just until everything comes together into a soft, cohesive dough. Be careful not to overmix—it’s totally okay if it’s a little rustic-looking at this stage.
Step 6: Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls using your hands. Place them on your prepared baking sheet about 2 inches apart (they’ll spread a little). Gently flatten each one with your palm or the bottom of a glass for that classic cookie shape.
Step 7: Bake
Bake your Cardamom Poppy Seed Cookies for 10-12 minutes, or until the edges are most delightfully golden. For crispier cookies (and a little extra caramelized flavor), bake for one or two minutes longer. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack—they’ll firm up as they cool.
Step 8: Finish with Powdered Sugar
Once the cookies are completely cool, sift a little powdered sugar over the tops for a buttery, snowy finish. This step is optional but adds a bit of bakery-worthy beauty and a touch more sweetness.
How to Serve Cardamom Poppy Seed Cookies
Garnishes
A dusting of powdered sugar gives these cookies a magical look, but you can also drizzle them with a light cardamom glaze or even sprinkle extra poppy seeds on top before baking for more visual flair. If you love a bit of color, a few edible dried rose petals scattered atop each Cardamom Poppy Seed Cookie add an enchanting touch.
Side Dishes
There’s no wrong way to enjoy these cookies! Serve them alongside a pot of milky chai, a cup of deep black coffee, or even a glass of cold milk for a classic cookie-and-milk moment. A bright fruit salad or some ripe berries make a lovely fresh counterpoint to the cookies’ buttery richness.
Creative Ways to Present
For a special occasion, stack several Cardamom Poppy Seed Cookies and tie them with a bit of twine as an edible gift. They also look beautiful arranged on tiered trays for afternoon tea, or packed into pretty tins for a holiday cookie swap. You can even crumble them over vanilla ice cream to create a quick, spiced dessert.
Make Ahead and Storage
Storing Leftovers
Place any leftover cookies in an airtight container at room temperature. They’ll stay crisp yet tender for up to five days—though they rarely last that long in my house!
Freezing
Cardamom Poppy Seed Cookies freeze beautifully. Arrange completely cooled cookies in a single layer (separated by wax or parchment paper) in a freezer-safe container. They’ll keep their flavor and texture for up to three months. Just thaw at room temperature before serving.
Reheating
If you want that fresh-baked warmth, reheat cookies briefly in a 300°F (150°C) oven for 3-5 minutes. This perks them up without drying them out, making them taste as good as the day you baked them.
FAQs
Can I use salted butter instead of unsalted for Cardamom Poppy Seed Cookies?
You can, but I recommend reducing the added salt or omitting it entirely to avoid an overly salty result. Unsalted butter gives you better control over the final flavor.
How fine should the ground cardamom be?
Finely ground cardamom works best, ensuring every cookie gets a fragrant burst of spice. If you grind your own, sift it before using to avoid any coarse husks.
Can I double the recipe for a crowd?
Absolutely! Simply double all ingredients and use multiple baking sheets. If you chill the dough between batches, it helps the cookies bake more evenly if your kitchen is warm.
Why did my cookies spread too much?
This usually happens if the butter was too soft or if the dough was overmixed. For crisp, neatly shaped Cardamom Poppy Seed Cookies, you can chill the dough for 20-30 minutes before baking.
Are these cookies good for gifting?
Yes—these cookies are a hit in cookie tins and homemade gift boxes, holding up well for a few days and impressing anyone lucky enough to receive them!
Final Thoughts
There’s just something irresistible about Cardamom Poppy Seed Cookies—the scent, the buttery crumb, and the little pops of flavor with every bite. Whether you’re new to spiced cookies or already a devoted fan, I know these will become a beloved favorite in your kitchen. Happy baking, and I can’t wait for you to fall for their aromatic charm just like I did!
Print
Cardamom Poppy Seed Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cardamom Poppy Seed Cookies are a delightful treat with a hint of exotic flavors from cardamom and poppy seeds. They are buttery, slightly spiced, and perfect for enjoying with a cup of tea or coffee.
Ingredients
Dough:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon ground cardamom
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional for Dusting:
- powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, poppy seeds, cardamom, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
- Shape and Bake: Scoop tablespoon-sized portions, roll into balls, flatten slightly, and place on the baking sheet. Bake for 10–12 minutes until lightly golden.
- Cool and Serve: Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
- For crispier cookies, bake an extra 1–2 minutes.
- Pair beautifully with tea or coffee and can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
