Description
These Cardamom Poppy Seed Cookies are a delightful blend of warm cardamom spice and crunchy poppy seeds, perfect for a light and flavorful treat. With a tender yet slightly crisp texture, these cookies bring a unique twist to classic homemade cookies, suitable for teatime or any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or dairy-free alternative)
Additional
- 1 tablespoon poppy seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, sugar, ground cardamom, salt, and baking soda until well mixed.
- Cream Butter and Oil: In a separate large bowl, cream the softened unsalted butter with vegetable oil using a mixer or spoon until the mixture is light and fluffy. This creates a smooth base for your cookie dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until smooth and well incorporated.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring continuously until a cohesive dough forms.
- Add Poppy Seeds and Milk: Stir in the poppy seeds and milk until the dough becomes smooth and slightly soft, ensuring even distribution of seeds.
- Shape Cookies: Using a tablespoon, scoop the dough into balls and arrange them spaced about 2 inches apart on the prepared baking sheet.
- Flatten Dough Balls: Gently press down each dough ball with the back of a spoon to flatten slightly, helping them bake evenly.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10–12 minutes, or until the edges are golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which prevents them from breaking.
Notes
- You can substitute milk with any dairy-free alternative like almond or oat milk to make the cookies vegan-friendly, though egg would need substitution for full vegan adaptation.
- Make sure the butter is softened but not melted for easier creaming and better texture.
- The cardamom adds a warm, aromatic flavor—adjust to taste if you prefer a milder spice.
- Store cookies in an airtight container to keep them fresh for up to one week.
- For a nuttier flavor, you can toast the poppy seeds lightly before adding them to the dough.
