Cardamom Poppy Seed Cookies blend the warmth of aromatic spice with a delicate sweetness in every bite. These cookies have a soft, tender texture with just the right amount of crunch from poppy seeds, making them a delightful treat for any time of day. The flavor of cardamom adds an exotic twist that elevates the simple cookie to something truly special.
Why You’ll Love This Recipe
I love how this recipe brings together the comforting scent of cardamom with the subtle texture of poppy seeds. It’s a great choice when I want a cookie that feels a little more sophisticated without being complicated to make. These cookies come together quickly, with basic pantry ingredients, and they’re perfect for sharing with friends over coffee or enjoying as a quiet afternoon treat. Whether warm out of the oven or cooled to perfection, each cookie has a tender crumb and just the right sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter, softened
1 large egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon poppy seeds
2 tablespoons milk (or dairy-free alternative)
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I mix together the flour, sugar, ground cardamom, salt, and baking soda until everything is evenly blended.
In a larger bowl, I cream the softened butter with the vegetable oil until it’s light and fluffy. Then I add the egg and vanilla extract, mixing well until smooth.
I gradually add the dry ingredients to the wet mixture, stirring until a dough begins to form.
Once the dough is coming together, I stir in the poppy seeds and milk, giving it a smooth and slightly soft consistency.
Using a tablespoon, I scoop out dough portions and roll them into balls, spacing them about 2 inches apart on the prepared baking sheet.
I gently flatten each ball with the back of a spoon, then bake the cookies for 10–12 minutes, until the edges turn golden brown.
After baking, I let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 18 cookies.
Prep time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Calories: 120 kcal per cookie
Variations
I sometimes swap the cardamom for cinnamon or nutmeg when I want a different spice profile.
For a citrusy twist, I add a bit of lemon or orange zest to the dough.
If I want to make these vegan, I use a dairy-free milk and an egg substitute like flaxseed meal mixed with water.
For extra texture, I occasionally mix in a tablespoon of finely chopped nuts like pistachios or almonds.
Drizzling melted white or dark chocolate on top gives them a touch of indulgence.
Storage/Reheating
Once the cookies are completely cooled, I store them in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer, then transfer them to a freezer-safe bag for up to 3 months. To enjoy them warm, I reheat in a microwave for about 10 seconds or let them thaw naturally at room temperature.
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FAQs
How do I know when the cookies are done baking?
I look for lightly golden edges and a set center. The cookies will continue to firm up as they cool, so I avoid overbaking.
Can I use whole wheat flour instead of all-purpose?
Yes, I can swap in whole wheat flour, though the texture may be a bit denser and nuttier. I sometimes do a half-and-half mix to keep them soft.
What’s the best way to soften butter quickly?
I usually cut the butter into small cubes and let it sit at room temperature for 15–20 minutes. Alternatively, I microwave it for 5–7 seconds at a time to soften without melting.
Can I make the dough ahead of time?
Yes, I often make the dough in advance and chill it for up to 24 hours. I just let it sit at room temperature for 10–15 minutes before scooping and baking.
Do the poppy seeds add flavor or just texture?
Poppy seeds give a subtle nutty flavor and add a pleasant crunch. I like how they complement the soft texture of the cookies.
Conclusion
These Cardamom Poppy Seed Cookies are a flavorful and elegant twist on traditional cookies. I love making them when I want something a little different but still easy and comforting. The warm cardamom and nutty poppy seeds create a beautiful balance, and they’re perfect for any time I’m craving a unique homemade treat.
📖 Recipe:
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Cardamom Poppy Seed Cookies
- Total Time: 27 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Cardamom Poppy Seed Cookies are a delightful blend of aromatic cardamom and the subtle crunch of poppy seeds, creating a soft yet flavorful treat. These cookies are perfect for any occasion, offering a sophisticated twist on the classic cookie with just the right amount of sweetness. Whether you’re enjoying them with a warm beverage or sharing them with friends, these cookies are sure to impress. Simple to make with basic ingredients, they offer a unique, exotic flavor that’s both comforting and elegant.
Ingredients
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 tablespoon poppy seeds
2 tablespoons milk (or dairy-free alternative)
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together flour, sugar, cardamom, salt, and baking soda.
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In a separate large bowl, cream the softened butter with the vegetable oil until light and fluffy. Add the egg and vanilla extract, and mix until smooth.
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Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
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Mix in the poppy seeds and milk until the dough is smooth and slightly soft.
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Using a tablespoon, scoop the dough into balls and space them 2 inches apart on the baking sheet.
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Gently flatten each ball with the back of a spoon, then bake for 10–12 minutes, until the edges are golden brown.
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Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Feel free to swap the cardamom for cinnamon or nutmeg for a different flavor profile.
Adding lemon or orange zest can give these cookies a bright, citrusy twist.
For a vegan option, use a dairy-free milk and an egg substitute like flaxseed meal mixed with water.
Chopped nuts such as pistachios or almonds can be mixed into the dough for added texture.
Drizzling with melted chocolate (white or dark) adds a special touch of indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 18 cookies
- Calories: 120 kcal per cookie
