Turmeric Poppy Seed Cookies

We heard that you loved our Dark Chocolate Lavender Cookies, so we decided to share with you another favorite treat of ours. These delicate, golden Turmeric Poppy Seed Cookies are absolutely addicting! With the beautiful aroma of freshly grated lemon zest, pleasant crunchiness of poppy seeds, and wholesome goodness of turmeric, they are sure to be a hit!

The dough can be frozen and baked at a later time.

Turmeric Poppy Seed Cookies

Yields About 50 Cookies
  • 2 cups All-Purpose Flour
  • 1 teaspoon Aluminum-Free Baking Powder
  • 1/4 lb Butter (plus extra for greasing)
  • 1/3 cup Unrefined Sugar
  • 1/4 teaspoon Fine Sea Salt
  • 1 tablespoon Poppy Seeds
  • 1/2 teaspoon Turmeric
  • Zest of 1 Organic Lemon
  • 1 Egg, beaten
  • 1 teaspoon Vanilla Extract
  1. Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles bread crumbs.
  2. Mix in the sugar, salt, poppy seeds, turmeric, and lemon zest. Add the beaten egg and vanilla extract. Stir to form a smooth dough.
  3. Shape the dough into 2 logs (about 1 inches in diameter) on a large sheet of parchment paper. Roll to give smooth sides. Wrap the dough in parchment paper and refrigerate for at least 2 hours; preferably overnight or up to 3 days. The dough can also be frozen for up to 3 months.
  4. Preheat the oven to 350 Degrees Fahrenheit
  5. Lightly butter baking sheets. Use a sharp knife to cut the log into 1/2-inch-thick slices. If you like, press each cookie between palms of your hands for smoother edges. Place the cookies 1 1/2 inches apart on the baking sheets.
  6. Bake for 10 to 12 minutes, until color of the edges turns light tan.
  7. Remove from baking sheets with thin metal spatula while still warm.

About Larisa Litvin

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  1. Dan Litvin says:

    These look incredible! I can’t wait to try them 😀

    1. They ARE incredible! 🙂