Almond Poppy Seed Cookies

Buttery, crunchy, and full of almond flavor, these Almond Poppy Seed Cookies are reminiscent of poppy seed muffins. The cookies are soft and chewy with a subtle crunch of poppy seeds, topped with an almond crumble topping, and drizzled with a sweet almond icing. They might be my new favorite cookie!

Ingredients for Almond Poppy Seed Cookies:

• ½ cup unsalted butter, softened
• 1 ¼ cup granulated sugar
• 2 large eggs
• ½ teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 teaspoon cornstarch
• ¼ teaspoon salt
• 2 tablespoon poppy seeds

Crumble topping:

• ½ cup flour
• ⅓ cup sugar
• ¼ teaspoon almond extract
• ¼ teaspoon vanilla extract
• 4 tablespoon unsalted butter, melted
• ¼ teaspoon salt
• ½ cup shaved or slivered almonds, chopped

Glaze:

• 1 cup powdered sugar
• 2 tablespoon milk
• ¼ teaspoon almond extract
• ¼ teaspoon vanilla extract

Instructions for Almond Poppy Seed Cookies:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Using a stand mixer, beat butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs, almond extract, and vanilla until well combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cornstarch, salt, and poppy seeds.
5. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
6. Make the crumble topping by mixing the sugar, flour, melted butter, salt, almonds, vanilla, and almond extract. It should be a crumbly mixture.
7. Scoop dough into 3 tablespoon-sized balls and place on the prepared baking sheets about 2 inches apart. Flatten slightly to make space for the crumble.
8. Top each cookie with 1 tablespoon of the crumble and gently press in.
9. Bake for 12-14 minutes.
10. Whisk together powdered sugar, milk, vanilla, and almond extract until smooth. Drizzle each cookie.

Storage:

These cookies stay soft for up to 5 days at room temperature.

Don't forget to try our other cookies!

• Pink Sugar Cookies
• Banana Cream Cookies
• Birthday Cake Cookies

Almond Poppy Seed Cookies

Chantelle DeJager

Buttery, crunchy, and full of almond flavor, these Almond Poppy Seed Cookies are reminiscent of poppy seed muffins. The cookies are soft and chewy with a subtle crunch of poppy seeds, topped with an almond crumble topping, and drizzled with a sweet almond icing.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Course Dessert, Holiday Cookies

Cuisine American

Servings 12 large cookies

Calories 405 kcal

Equipment

• ▢
  1 Kitchen-Aid Stand Mixer or a hand mixer
• ▢
  Mixing bowls
• ▢
  Measuring Utensils

Ingredients

  

1x2x3x

Cookie:

• ▢ ½ cup unsalted butter softened
• ▢ 1 ¼ cup granulated sugar
• ▢ 2 large eggs
• ▢ ½ teaspoon almond extract
• ▢ 1 teaspoon vanilla extract
• ▢ 2 ½ cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 2 teaspoon cornstarch
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoon poppy seeds

Crumble topping:

• ▢ ½ cup flour
• ▢ ⅓ cup sugar
• ▢ ¼ teaspoon almond extract
• ▢ ¼ teaspoon vanilla extract
• ▢ 4 tablespoon unsalted butter melted
• ▢ ¼ teaspoon salt
• ▢ ½ cup shaved or slivered almonds chopped

Glaze:

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoon milk
• ▢ ¼ teaspoon almond extract
• ▢ ¼ teaspoon vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Using a stand mixer, beat butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Beat in the eggs, almond extract, and vanilla until well combined.
• In a separate bowl, whisk together flour, baking powder, baking soda, cornstarch, salt, and poppy seeds.
• Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
• Make the crumble topping by mixing the sugar, flour, melted butter, almonds, salt, vanilla, and almond extract. It should be a crumbly mixture.
• Scoop dough into 3 tablespoon-sized balls and place on the prepared baking sheets about 2 inches apart. Flatten slightly to make space for the crumble.
• Top each cookie with 1 tablespoon of the crumble and gently press in.
• Bake for 12-14 minutes.
• Whisk together powdered sugar, milk, vanilla, and almond extract until smooth. Drizzle each cookie.

Nutrition

Calories: 405kcalCarbohydrates: 62gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 58mgSodium: 170mgPotassium: 97mgFiber: 2gSugar: 37gVitamin A: 397IUVitamin C: 0.01mgCalcium: 69mgIron: 2mg

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