Hey guys! If you’re a fan of almond poppyseed muffins, I’m here with the cookie recipe for you today. These Poppyseed Cookies are, of course, really easy to make, they don’t require any chill time, and they are so yummy!
This is a variation of a classic chewy sugar cookie, and it’s such a perfect treat. Let’s get to it!
How to Make Poppyseed Cookies
Start by whisking together the dry ingredients in a bowl to use later on- this includes flour, baking soda, cream of tartar, salt, and the poppyseeds. Then it’s time to beat the butter and sugar together until you have a fluffy mixture.
Next up is to add in the egg yolks and almond extract. I’m using egg yolks in this recipe because it creates a lighter, chewier cookie that I really love the texture of! Then start working in the dry ingredients until you have a. very thick dough.
After scooping your cookies, roll each cookie in the additional granulated sugar. This gives the resulting cookies a crisp exterior. Then it’s off to the oven- no chill time needed here.
You’ll be left with these crackly, chewy, lightly crisp cookies that have all the flavors of the classic muffin, but create the perfect Poppyseed cookie!
Tips & Tricks for Perfect Poppyseed Cookies
This is a pretty straight forward and simple cookie recipe, but here are my tips for the perfect results!
- Can I use other flavorings? Yes, feel free to swap the almond extract for vanilla, lemon, or orange extract if you prefer!
- How do I know when the dough is fully mixed? The dough will look thick, and should hold together easily when pressed. You should have no more dry pockets of flour.
- Do I have to roll the cookies in sugar? You can skip this part if you prefer it without sugar, but it won’t have as much sparkle or as crisp of an exterior.
- How do I know when the cookies are baked? The cookies will look puffed straight out of the oven, but should have some cracks on the tops. They should just barely reach a light golden on the edges.
- Avoid over-baking these cookies to ensure you have a chewy cookie. You want to lean on the side of under-baking since they will continue to cook as they cool.
- I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
- 2 1/2 cups + 2 tbs. flour
- 1 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/2 tsp. salt
- 2 tbs poppyseeds
- 1 cup softened butter
- 1 1/4 cups sugar
- 3 egg yolks
- 2 tsp. almond extract
- 1/4 cup sugar
Preheat your oven to 350 degrees, and line two cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and poppyseeds. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Add in the egg yolks and almond extract, and beat until combined. Slowly add in the flour mixture and beat until fully combined.
Scoop out dough in 2-tablespoonfuls. Roll the cookies in granulated sugar until coated. Place on a lined baking sheet about 2 inches apart. Bake for 12-13 minutes, or until cookies just begin to brown on the edges- do not over bake!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!