Ginger and Poppy Seed Cookies

Craving cookies with a twist? These Ginger and Poppy Seed Cookies deliver a delightful combination of warmth and crunch in every bite. Infused with both ground and freshly grated ginger, these cookies boast a bold, spicy kick balanced by the nutty crunch of poppy seeds. The blend of granulated and dark brown sugars creates a slightly caramelized sweetness, while their soft, chewy centers are complemented by golden, crispy edges. Perfectly portioned to yield 24 cookies in just over 25 minutes, this recipe is ideal for quick baking sessions. Whether paired with a cup of tea or enjoyed as an afternoon snack, these unique cookies are a must-try for ginger lovers and cookie enthusiasts alike.

Nutriscore Rating: 35/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

Ingredients

• 115 grams Unsalted butter
• 150 grams Granulated sugar
• 50 grams Dark brown sugar
• 1 large Egg
• 1 teaspoon Vanilla extract
• 200 grams All-purpose flour
• 0.5 teaspoons Baking soda
• 1.5 teaspoons Ground ginger
• 1 teaspoon Fresh ginger, grated
• 0.5 teaspoons Salt
• 2 tablespoons Poppy seeds

Directions

Step 1

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream the butter, granulated sugar, and dark brown sugar together until light and fluffy using a hand mixer or stand mixer on medium speed.

Step 3

Add the egg, vanilla extract, and grated fresh ginger to the butter-sugar mixture. Beat until well combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated.

Step 6

Stir in the poppy seeds using a spatula, ensuring they are evenly distributed throughout the dough.

Step 7

Scoop out tablespoon-sized portions of the cookie dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 8

Flatten each ball slightly using the back of a spoon or the palm of your hand.

Step 9

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as the cookies cool.

Step 10

Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 11

Once cooled, store the cookies in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	603.7 grams (603.7g)

Amount per serving	% Daily Value*
Calories	2542

Total Fat 116.10g	149%
Saturated Fat 60.70g	304%
Polyunsaturated Fat 2.00g
Cholesterol 474mg	158%
Sodium 1959mg	85%
Total Carbohydrate 360.00g	131%
Dietary Fiber 9.30g	33%
Total Sugars 200.40g
Protein 31.60g	63%

Vitamin D 54IU	269%
Calcium 381mg	29%
Iron 13mg	69%
Potassium 527mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 4.8%

Carbs: 55.1%