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Ginger Poppy Seed Cookies

Total Time

Prep: 15 min. + chilling Bake: 10 min./batch


about 17 dozen

Poppy seeds and ginger pair up nicely in these popular treats. The refrigerated dough slices easily and bakes quickly. —Mary Priesgen, Theresa, Wisconsin
Ginger Poppy Seed Cookies Recipe photo by Taste of Home
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  • 3 cups butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 3 large eggs, room temperature
  • 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 until light and fluffy, 5-7 minutes. 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.

Nutrition Facts

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

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