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Ginger Poppy Seed Cookies

Poppy seed and ginger pair up nicely in these popular treats. The refrigerated dough slices easily and bakes quickly.
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    about 17 dozen


  • 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


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