Honey Poppy Seed Cookies

You probably won’t be surprised that the way to my heart has always been through soft, chewy cookies. One of my earliest memories involving cookies revolves around one that my friends’ mom used to make. They were fluffy and chewy and oh so delectable! While I could never figure out what gave them the unique flavor, I didn’t have any issue chowing down. I recently asked her what that secret ingredient was, and was surprised that the answer was as simple as honey! As soon as she said it I could immediately put a name to the mysterious (and simple) flavor that had eluded me for so long. Once I started trying to recreate the recipe, I knew Blue Bird Poppy Seeds™ would be the perfect addition! My coworkers couldn’t keep their hands out of the cookie jar!

Note: This is a quick and simple recipe that is perfect for beginners and also enjoyable for experienced bakers.

Honey Poppy Seed Cookie Recipe

This is the detailed version of this recipe. If you are in a hurry or would like a printable version, check the recipe card towards the bottom of this page.

Ingredients

• 227 grams of Unsalted Butter, Softened
• 200 grams of Brown Sugar
• 2 Eggs
• 120 grams Honey
• 2 Vanilla Beans (We recommend Grade A Madagascar Vanilla Beans)
• 5 tablespoons European Poppy Seeds (We recommend our Blue Bird Poppy Seeds)
• 510 grams of All-Purpose Flour
• 1½ teaspoons of Baking Soda

Instructions

1. Using an electric mixer, whip the softened butter for a couple of minutes until the color has changed to pale white/yellow. Add in the brown sugar and cream the two until light and fluffy.
2. Incorporate the eggs one at a time, waiting to add the next after the last has been fully integrated. Lastly, slice the vanilla beans vertically, scrape out the vanilla caviar, and add to the mix. You can discard the empty vanilla pods.
3. Pour in half of the flour and baking soda and blend until incorporated. Repeat with the rest of the flour, adding in Blue Bird Poppy Seeds™ as well. Now, it’s time to slowly add the honey while stirring.
4. Move the batter into a sealable container and refrigerate for a minimum of 30 minutes to overnight.
5. Line cookie sheets with parchment paper or silicone baking mats and pre-heat the oven to 350 degrees. Once properly chilled, take a cookie dough scoop or large spoon and scoop out the dough onto the cookie sheets.
6. Bake for 10-12 minutes, turning once halfway through. Let the cookies cool after removing from the oven. Enjoy them all at once, or store in a covered container for up to a week. Enjoy!

Honey Poppy Seed Cookies Recipe

A delicious recipe pairing the natural sweetness of honey with the nutty crunch of poppy seeds

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Fridge Cooling 30 minutes mins

Total Time 57 minutes mins

Course Dessert

Cuisine American

Servings 24 Cookies

Equipment

• 1 Oven
• 1 Fridge – To cool dough
• 1 Electric or Stand Mixer
• 1 Kitchen Scale – Recommended to weigh ingredients
• 2 Baking Sheets
• 2 Mixing Bowls
• Parchment Paper
• 1 Cookie Dough Scoop or Spoon
• 1 Sharp Knife – To slice vanilla beans

Ingredients

  

• 227 grams Unsalted Butter Softened
• 200 grams Brown Sugar
• 120 grams Honey
• 2 Vanilla Beans See "Notes" below for product link
• 5 tbsp Poppy Seeds See "Notes" below for product link
• 510 grams All-Purpose Flour
• 1½ tsp Baking Soda

Instructions

 

• Using an electric mixer, whip the softened butter for a couple of minutes until the color has changed to pale white/yellow. Add in the brown sugar and cream the two until light and fluffy.
• Incorporate the eggs one at a time, waiting to add the next after the last has been fully integrated. Lastly, slice the vanilla beans vertically, scrape out the vanilla caviar, and add to the mix. You can discard the empty vanilla pods.
• Pour in half of the flour and baking soda and blend until incorporated. Repeat with the rest of the flour, adding in poppy seeds, as well.
• Move the batter into a sealable container and refrigerate for a minimum of 30 minutes to overnight.
• Line cookie sheets with parchment paper or silicone baking mats and pre-heat the oven to 350 degrees. Once properly chilled, take a cookie dough scoop or large spoon and scoop out the dough onto the cookie sheets.
• Bake for 10-12 minutes, turning once halfway through. Let the cookies cool after removing from the oven. Enjoy them all at once, or store in a covered container for up to a week. Enjoy!

Video

Notes

We recommend our Grade A Madagascar Bourbon Vanilla Beans to achieve the best natural vanilla flavor.

We also recommend our famous Blue Bird Poppy Seeds for their naturally nutty & satisfying crunch.

Keyword Cookies, Honey, Madagascar Vanilla Beans, Poppy Seeds