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Ginger Poppy Seed Cookies

SUBMITTED BY: Mary Priesgen PHOTO BY: Mollie

"Poppy seed and ginger pair up nicely in these popular treats. The refrigerated dough slices easily and bakes quickly."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 cups butter (no substitutes), 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

  1. In a large mixing 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 degrees F for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by Mollie
These were very good. I didn't bother with the chill and slice portion of this recipe. I also... MORE


 
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