Serves 90
25 min
Aunt Hetty's Poppy Seed Cookies
Recipe GLPR4a8bdc2371aa8e
A classic Eastern European poppy seed cookie with a tender crumb and delicate flavor. These simple, buttery cookies are studded with nutty poppy seeds and make about 90 small bites. Perfect for tea time or as a gift.
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Ingredients
3 1/2 cups all-purpose flour
2 rounded teaspoons baking powder
1/2 cup poppy seeds
6 ounces unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
Directions
Preheat your oven to 375°F. Line baking sheets with parchment paper or silicone mats.
In a medium bowl, combine the all-purpose flour, baking powder, and poppy seeds. Whisk together and set aside.
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gently fold the flour mixture into the wet ingredients until just combined. Do not overmix.
Using a small spoon or cookie scoop, drop small mounds of dough onto prepared baking sheets, spacing them about 1 inch apart.
Bake for 8–10 minutes, until the edges are set and the cookies are just beginning to turn light golden. The centers should still be slightly soft.
Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
