Honey Poppy Seed Cookies Recipe
A delicious recipe pairing the natural sweetness of honey with the nutty crunch of poppy seeds
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.