Coriander Cakes

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"Rich cookies with ground coriander seeds."
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servings 137 cals
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Original recipe yields 30 servings



  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 450 degrees F (230 degrees C). Grease cookie sheets.
  2. Cream butter and sugar together. Add the eggs, mixing well. Set aside.
  3. Sift flour, baking soda and coriander together. Add alternate batches of flour mixture and the milk to the butter/eggs/sugar mixture. Mix well. Knead on floured board until smooth.
  4. Roll out dough and cut into 2 inch circles. Bake for 15 minutes or until light brown. Cool on racks.


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These cookies are quite bland but they're a good way to use up extra coriander. They taste like a lighter sugar cookie.

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