Ginger Poppy Seed Cookies Recipe

Publisher Photo

Ginger Poppy Seed Cookies Recipe

Be the first to add a review
Publisher Photo
Poppy seed and ginger pair up nicely in these popular treats. The refrigerated dough slices easily and bakes quickly.
MAKES:
102 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
102 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 3 cups butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 7-1/2 cups all-purpose flour
  • 1/2 cup poppy seeds
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt

Directions

In a large bowl, cream the butter and sugars. Add eggs and vanilla. Combine the remaining ingredients; add to creamed mixture. Shape into four 13-in. rolls. Wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 17 dozen.
Originally published as Ginger Poppy Seed Cookies in Country Woman Christmas Annual 2002, p31

Nutritional Facts

2 each: 110 calories, 6g fat (3g saturated fat), 21mg cholesterol, 94mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 3 cups butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 7-1/2 cups all-purpose flour
  • 1/2 cup poppy seeds
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  1. In a large bowl, cream the butter and sugars. Add eggs and vanilla. Combine the remaining ingredients; add to creamed mixture. Shape into four 13-in. rolls. Wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
  2. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 17 dozen.
Originally published as Ginger Poppy Seed Cookies in Country Woman Christmas Annual 2002, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGinger Poppy Seed Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review