Ginger and Poppy Seed Cookies Recipe

Name: Ginger and Poppy Seed Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 cup brown sugar, packed; 1 egg; 1 teaspoon vanilla; 2 cups flour; ¼ cup poppy seed; 1 ½ teaspoons cinnamon; 1 teaspoon ground ginger; ½ teaspoon baking soda; ½ teaspoon salt

Servings: persons

1
In a large mixing bowl, cream butter and sugar.
2
Add eggs and vanilla.
3
Add remaining ingredients and mix.
4
Shape dough into a large roll, and wrap in plastic wrap or waxed paper.
5
Refrigerate dough for at least 2 hours, or up to overnight.
6
Preheat oven to 375 f. Unwrap dough and slice into 1/4 slices.
7
Place on greased baking sheet and bake for 10 minutes or until golden.
8
Let cool.

879

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, 1 cup brown sugar, packed, 1 egg, 1 teaspoon vanilla, and more.

Yes, Ginger and 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.

Ginger and Poppy Seed Cookies

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