Ingredients for Ginger And Poppy Seed Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- Poppy Seed
- Cinnamon
- 2 tablespoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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How to Make Ginger And Poppy Seed Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cloves, ground cinnamon, poppy seeds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, stir in the molasses.
- Shape the dough into a large log (approximately 2 inches in diameter).
- Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Once chilled, unwrap the dough and slice into 1/4-inch thick rounds.
- Place the cookie slices onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
15g
Carbs
3g
