Almond Poppy Seed Cookies – a delicious recipe with Butter, Sugar, Eggs, Syrup, Flour, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Cream together butter and sugar on medium speed in your mixer, until well blended and slightly fluffy. In a separate container, put eggs, corn syrup and almond extract, mixing slightly to break up the eggs. Add to the sugar/butter mixture, and continue mixing until well incorporated together. Combine in flour, soda and poppy seeds. You should now have a pretty stiff cookie batter.
3
On a baking sheet lined with a Silpat or parchment paper, using a cookie scoop, drop the cookie dough spaced evenly on the sheet. With the back of the scoop, slightly press the cookie ball until you have a small indention.
4
Bake for 10 minutes or until slightly browned on the edges.
5
Using the cookie scoop, you should have approximately 33 cookies.
749
kcal
Calories
35
g
Fat
96
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 Tablespoons Butter, Softened, 1 cup Sugar, 2 whole Medium Eggs, 2 Tablespoons Light Corn Syrup, and more.
Yes, Almond Poppy Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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