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Ginger Poppy Seed Cookies

By: Mary Priesgen

"Poppy seed and ginger pair up nicely in these popular treats. The refrigerated dough slices easily and bakes quickly."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 102 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

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.
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.