Poppy Seed Almond Cookies
Delight your taste buds with these buttery, nutty, and subtly sweet Poppy Seed Almond Cookies—a perfect combination of crunch and softness that will elevate your cookie game! Infused with the warm flavors of almond and vanilla extracts, these cookies boast a satisfying texture from sliced almonds and a delicate pop of flavor from poppy seeds. Quick and simple to prepare, they come together in just 20 minutes of prep time and are ready to enjoy after a short bake. These elegant treats are perfect for tea time, holiday gatherings, or as a sweet gift for loved ones. For an extra touch of indulgence, finish them with a light dusting of powdered sugar. Whether you’re a seasoned baker or a beginner, this recipe guarantees bakery-worthy results right from your kitchen.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour
- 2 tablespoons Poppy seeds
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 50 grams Sliced almonds
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the almond extract and vanilla extract to the butter mixture, and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. Do not overmix.
Fold in the sliced almonds gently to evenly distribute them in the dough.
Scoop out tablespoon-sized portions of the dough, roll them into balls, and place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball slightly with the palm of your hand or the back of a fork to achieve a cookie shape.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Avoid over-baking to maintain a soft center.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Dust the cooled cookies with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 118.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
