Simple Poppy Seed Cookies
- Christmas, Cookies & Pastries, Desserts & Sweets, Germany, Holidays & Seasonal
These festive Poppy Seed Cookies are an absolute eye-catcher and yet super easy and quick to prepare. They harmoniously combine the buttery sweetness with a lightly nutty poppy seed flavor. Simply delicious, they are an ideal Christmas treat that should not be missing from your Christmas cookie selection this year.
Ingredients you will need for this recipe:
- 250 g butter
- 200 g sugar
- a pinch of salt
- 400 g all-purpose flour
- 2 teaspoons baking powder
- 4 tablespoons milk
- 100 g poppy seeds filling | ready-to-use poppy seed filling
How to make Simple Poppy Seed Cookies:
(1) For the Cookie Dough
For the dough, knead together 250 g butter, 200 g sugar, a pinch of salt, 400 g all-purpose flour, 2 teaspoons baking powder, and 4 tablespoons milk in a large mixing bowl.
Now, divide the dough in half – set one half aside, and knead 100 g poppy seed filling into the other half.
(2) Forming the Cookie Rolls
Divide both the poppy seed dough and the light dough into four equal pieces each.
Shape four rolls from the poppy seed dough, each about 2 cm thick. Roll out the light dough into four rectangles – the long side of each rectangle should match the length of the poppy seed roll, and the short side should be able to wrap around the poppy seed roll – about 5-6 cm.
Once the light dough is wrapped around the poppy seed roll, gently roll the now fully wrapped rolls back and forth on the work surface to ensure the rolls are well-sealed.
Wrap the rolls in plastic wrap and refrigerate for at least 1 hour.
(3) Baking the Poppy Seed Cookies
Preheat the oven to 175 °C with both top and bottom heat.
Unwrap the chilled rolls from the plastic wrap and cut them into slices about 1 cm thick. Place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
Bake in the preheated oven for about 10 minutes or until lightly golden on the edges.
Some Recipe Tips:
Storage: Packed in an airtight container, the Poppy Seed Cookies will last up to 4 weeks.
Simple Poppy Seed Cookies
Course: Cookies & Pastries, Desserts & SweetsCuisine: GermanyDifficulty: Easyabout 100
cookies15
minutes1
hour10
minutesThese festive Poppy Seed Cookies are an absolute eye-catcher and yet super easy and quick to prepare. They harmoniously combine the buttery sweetness with a lightly nutty poppy seed flavor. Simply delicious, they are an ideal Christmas treat that should not be missing from your Christmas cookie selection this year.
Ingredients
250 g butter
200 g sugar
a pinch of salt
400 g all-purpose flour
2 teaspoons baking powder
4 tablespoons milk
100 g poppy seeds filling | ready-to-use poppy seed filling
Directions
For the Cookie Dough
For the dough, knead together 250 g butter, 200 g sugar, a pinch of salt, 400 g all-purpose flour, 2 teaspoons baking powder, and 4 tablespoons milk in a large mixing bowl.
Now, divide the dough in half - set one half aside, and knead 100 g poppy seed filling into the other half.
Forming the Cookie Rolls
Divide both the poppy seed dough and the light dough into four equal pieces each.
Shape four rolls from the poppy seed dough, each about 2 cm thick. Roll out the light dough into four rectangles - the long side of each rectangle should match the length of the poppy seed roll, and the short side should be able to wrap around the poppy seed roll - about 5-6 cm.
Once the light dough is wrapped around the poppy seed roll, gently roll the now fully wrapped rolls back and forth on the work surface to ensure the rolls are well-sealed.
Wrap the rolls in plastic wrap and refrigerate for at least 1 hour.
Baking the Poppy Seed Cookies
Preheat the oven to 175 °C with both top and bottom heat.
Unwrap the chilled rolls from the plastic wrap and cut them into slices about 1 cm thick. Place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
Bake in the preheated oven for about 10 minutes or until lightly golden on the edges.
Notes
- Storage: Packed in an airtight container, the Poppy Seed Cookies will last up to 4 weeks.
