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Hungarian Poppy Seed Cookies

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
12 servings
Dessert Hungarian
Hungarian Poppy Seed Cookies
Ingredients
  • 1/2 cup heavy cream
  • 1 1/4 cups poppy seeds
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup butter, softened
  • 1/2 lemon, juiced
  • 2/3 cup maple flavored syrup
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
To prevent the baking sheet from sticking, lightly coat it with a non-stick cooking spray or line it with parchment paper for an easy cleanup.
3
In a small saucepan, gently combine heavy cream and poppy seeds over medium heat. As the mixture warms up, be careful not to let it boil or come to a full rolling boil.
4
Once the mixture reaches the desired temperature, remove it from the heat source and let it sit for a few minutes to cool down.
5
In a separate, medium-sized bowl, whisk together all-purpose flour, baking soda, and ground cinnamon.
6
Next, add softened butter, freshly squeezed lemon juice, and granulated syrup to the bowl. Mix everything together until it forms a cohesive dough.
7
Gradually add the cooled poppy seed mixture to the dough, stirring until it's fully incorporated.
8
Using a spoon or small cookie scoop, drop rounded portions of the dough onto the prepared baking sheet.
9
Place the tray in the preheated oven and bake until the edges are golden brown, approximately 20 minutes.
10
Once done, let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely.