Almond Poppy Seed Cookies

Happy Easter!

I hope your day is bright and cheery :)

Today I have an absolute FABULOUS recipe for you.

Almond Poppy Seed Cookies... These are light and chewy and have an incredible flavor!

Almond. Poppy. Seed. Cookies.

These are absolutely delightful. A perfect taste to bring in the warmer weather in a light chewy cookie.

They are adapted from my Lemon Cookies (which have been deemed the BEST Lemon Cookies by almost all who have tried them- you may want to check those out) and this was such a fun and yummy spin.

Almond Poppy Seed Cookies... These are light and chewy and have an incredible flavor!

4.5 from 11 reviews
Almond Poppy Seed Cookies
 
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These cookies are light, chewy and have a delicious flavor!
Author:
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 1½ cups sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 Tablespoon plus 1 teaspoon Poppy Seeds
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2¼ cups flour
  • sliced almonds to garnish
Almond Glaze
  • 1½ cup powdered sugar
  • 1 teaspoon almond extract
  • 1 Tablespoon milk
  • ¼ teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream butter and sugar together.
  3. Add egg and beat in well.
  4. Add almond extract, vanilla, and Poppy Seeds and mix until well blended.
  5. Add salt, baking powder and flour and mix until well incorporated.
  6. Roll cookies into 1 inch balls and place on greased cookie sheet. Space cookie dough balls about 2 inches apart from each other.
  7. Bake at 350 degrees F for 8-10 minutes or until lightly golden on the edges of cookies.
  8. Combine glaze ingredients in a medium bowl and whisk until smooth glaze is formed. Drizzle as much as desired over slightly warmed cookies and ganish with almonds.
  9. Let finish cooling completely before eating

Enjoy!

Almond Poppy Seed Cookies... These are light and chewy and have an incredible flavor!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cookies, dessert

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Comments

  1. Beth

    They look delicious, but I can't read the recipe as it is all covered over with little tags of the word stumble

  2. Joshua Hampton

    These cookies look beautiful. I'd love to lick the icing off the cookie before stuffing it in my mouth.

  3. Ka

    Looks delicious! Can't wait to try it.

  5. Molly

    4

    Made these tonight and they were delicious. Just as described above, they were light and chewy. I did find that I had to bake them quite a bit longer than listed above. I'm sure not everyone would like to know but it would be great to include nutritional information in your recipes (I was able to input the ingredients and get a calorie count from these great little cookies). Will definitely make again. Next I might just have to try your lemon cookies

  6. Sam

    Great recipe! Cookies we so soft and not overly sweet.

    I used almond milk for the glaze and needed to triple the amount of milk that was called for. Not sure if that is because I used a non dairy milk, but I thought it was worth noting.

    I will definitely be making this again!

  7. C. Mercier

    5

    Thank you for the recipe! This made 36, and I was pleased that the icing quantity was just right for the amount of cookies! My chocolate chip cookie monsters absolutely loved the change! Thanks again!

    1. Brooke A

      5

      One of my sister & I’s favorite cookie recipes!!

      We use baking soda instead of baking powder, makes them more chewy in my opinion.

      We have to add more milk than the 1 T. the recipe calls for - for the icing.

      & it makes about 32 cookies for us with a standard cookie dough scooper (I never did see how many cookies this recipe would make)

  8. Jess

    Have you tried to freeze these?

  9. Wendy

    Wonderful! I made them without the icing and baked them about 9 1/2 min. We halved the recipe and got 18 cookies. My husband and I each ate 5 before we made ourselves stop... they're irresistible!

  10. Alexandra BORNAC

    I have made this recipe at least 5 times in the past year. I love it! Thank you!

  11. Deb M

    These almond poppy seed cookies are a must have staple now. Absolutely delicious. TY sooo much

  12. Deb M

    5

    5 stars!!

  13. Christina

    5

    These are excellent! Wonderful flavor and so delicate! Will be making again and again...and again! :)

  14. Grace

    I love these cookies and the recipe !! I’ve noticed to use baking soda instead of powder , the cooking process is much smoother

  15. Lisa

    5

    Amazing! Really delicious with or without the icing. I made it a little thinner so it was more like a glaze. I also subbed almond flour for half the flour.

  16. Pat

    5

    These are the best cookies. I like to make a double batch. Can they be frozen?

  17. Edward Mroz

    1

    I did everything according to the instructions and they turned out flat and chewy. What went wrong?

  18. Chris Westveld

    5

    I made these today. I thought they would make great Christmas cookies. I left out the poppy seeds and lightly sprinkled Christmas sugar on top followed with slivered almonds. They look festive and taste delicious! I thought they would freeze well and pull out a few at a time when needed.

  19. Edward

    4

    We had difficulty making the glaze for these delicious cookies. With 1-1/2 cups of powder sugar,
    one table spoon of milk, a teaspoon of almond extract and 1/4 teaspoon of vanilla we were
    unable to form a glaze or icing no matter how we wisked the mixture. What did we do wrong, or is there an issue with the glazing recipe and ingredient amounts?

  20. Suzanne

    This looks so good! What great combination of flavors!

  21. Karen Dyer

    5

    These were so good!!! Directions were perfect and I will repeating.

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