Poppy Seed Cookies by Ben Mims
Food52
Photo by Amanda Hesser
- Serves
- About 12 cookies
- Prep Time
- 45 Minutes
- Cook Time
- 20 Minutes
"Poppy seeds grow well in Baltic countries, so they are everywhere, from breads, pastries, and pancakes to cookies, where their slightly bitter, floral flavor contrasts sweetness perfectly. This cookie is popular in all Baltic countries, but many recipes reference Lithuania as being particularly enthralled. Some recipes cut all-purpose (plain) flour with oats or rye, while others have dairy or eggs. Citrus juice, a classic pairing with poppy seeds, is often used, but orange and lemon juice are used interchangeably." —Ben Mims
Ingredients
- 1 stick (4 oz/115 g) unsalted butter
- 1/4 cup (40 g) poppy seeds
- 1 cup (140 g) all-purpose (plain) flour
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 3/4 teaspoon fine sea salt
- 3/4 cup (150 g) white US granulated (UK caster) sugar
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Featured Video
Poppy Seed Cookies by Ben Mims
Recipe from “Crumbs: Cookies and Sweets from Around the World” © 2024 by Ben Mims
Directions
- Step 1
In a small saucepan, combine the butter and poppy seeds and heat over medium heat until the butter fully melts. Scrape the melted butter and poppy seeds into a large bowl and let stand until cooled and resolidified.
- Step 2
Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
- Step 3
In a medium bowl, whisk together the flour, baking soda (bicarb), and salt.
- Step 4
Add the sugar to the bowl of butter and poppy seeds and beat on medium speed with a hand mixer until light and fluffy, 2-3 minutes. Add the egg and beat until smooth. Beat in the lemon juice and vanilla. Add the dry ingredients and stir until a dough forms and there are no dry patches of flour remaining.
- Step 5
Using a 3⁄4-ounce (1 1/2-tablespoon) Ice cream scoop, drop mounds of dough on the prepared baking sheets, spaced 3 inches (7.5 cm) apart; they will spread.
- Step 6
Bake until light golden brown at the edges and dry to the touch on top, 14-16 minutes, switching racks and rotating the baking sheets front to back halfway through.
- Step 7
Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.