Cardamom–Poppy Seed Cookies

Name: Cardamom–Poppy Seed Cookies
Total time: 110 min
Ingredients: 1 1/2 cups powdered sugar (about 6 ounces); 10 tablespoons unsalted butter (5 ounces), at room temperature; 2 teaspoons grated orange zest plus 1 tablespoon fresh orange juice, divided; 1 large egg, at room temperature; 3 tablespoons poppy seeds; 1 teaspoon ground cardamom; 1 1/4 cups all-purpose flour (about 5 3/8 ounces); 1/4 teaspoon baking soda; Baking spray with flour

6 Reviews

A generous ratio of butter to flour helps the dough spread in the oven, resulting in thin, crispy cookies with lacy golden brown edges. Chill the dough before baking to control spreading and concentrate the flavor of the cookies.

By

Simon Bajada

Updated on May 1, 2020

Active Time:

20 mins

Total Time:

1 hr 50 mins

Yield:

2 dozen cookies

Ingredients

1 1/2 cups powdered sugar (about 6 ounces)
10 tablespoons unsalted butter (5 ounces), at room temperature
2 teaspoons grated orange zest plus 1 tablespoon fresh orange juice, divided
1 large egg, at room temperature
3 tablespoons poppy seeds
1 teaspoon ground cardamom
1 1/4 cups all-purpose flour (about 5 3/8 ounces)
1/4 teaspoon baking soda
Baking spray with flour

Directions

Combine powdered sugar, butter, and orange zest in bowl of a stand mixer fitted with the paddle attachment. Starting on low speed and gradually increasing speed to high, beat until light and fluffy, about 3 minutes, stopping to scrape down sides of bowl as needed. Reduce speed to low. Add egg, poppy seeds, cardamom, and orange juice, and beat until thoroughly blended, about 1 minute. Gradually add flour and baking soda, beating until incorporated, 30 seconds to 1 minute, stopping to scrape down sides of bowl as needed. Chill, uncovered, 1 hour.
Preheat oven to 350°F with oven racks in middle and lower third of oven. Line 2 rimmed baking sheets with parchment paper, and lightly coat with baking spray.
Using a 1-tablespoon measuring spoon or small ice cream scoop, scoop dough, and shape into 24 balls. Arrange balls 2 inches apart on prepared baking sheets.
Bake in preheated oven until edges of cookies are golden brown and middles are just set, 12 to 15 minutes. Transfer cookies to a wire rack, and let cool completely, about 15 minutes (cookies will continue to crisp as they cool).

Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

Make Ahead

Cookies may be stored in an airtight container at room temperature up to 5 days.