These Honey-Poppy Seed Rolled Cookies are a festive holiday classic that combines the warmth of cinnamon and cloves with the floral sweetness of clover honey. The dough is rich and buttery, yielding a tender, melt-in-your-mouth texture that holds its shape beautifully when cut. The golden-brown edges contrast with the soft center, while a simple egg wash and poppy seed topping add a professional finish. Perfect for Christmas cookie exchanges, winter gatherings, or as a sweet gift for friends, these cookies bring a comforting, home-style flavor to any table. They are easy to make with pantry staples and freeze well, making them a reliable choice for busy bakers.
Honey-Poppy Seed Rolled Cookies – House Beautiful
Description
These Honey-Poppy Seed Rolled Cookies are a festive holiday classic that combines the warmth of cinnamon and cloves with the floral sweetness of clover honey. The dough is rich and buttery, yielding a tender, melt-in-your-mouth texture that holds its shape beautifully when cut. The golden-brown edges contrast with the soft center, while a simple egg wash and poppy seed topping add a professional finish. Perfect for Christmas cookie exchanges, winter gatherings, or as a sweet gift for friends, these cookies bring a comforting, home-style flavor to any table. They are easy to make with pantry staples and freeze well, making them a reliable choice for busy bakers.Ingredients
Directions
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In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, and cloves. Set aside.
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In a large mixing bowl, beat softened butter until fluffy.
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Beat in granulated sugar and honey until combined.
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Add eggs and lemon zest, beating well until smooth.
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Stir in the dry ingredients in two batches, mixing just until combined.
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Divide dough into three equal portions. Place each portion between large sheets of waxed paper or parchment paper.
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Using a rolling pin, roll each third out to 1/4-inch thickness, smoothing any wrinkles in the paper as you roll.
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Slide rolled dough sheets onto a tray and chill for 20 to 25 minutes, or until slightly firm.
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Working with one chilled dough sheet at a time, carefully peel away the bottom layer of waxed paper and replace it with a new loose sheet.
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Turn the dough over and discard the top layer of waxed paper.
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Using assorted cookie cutters, cut out cookies.
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Carefully lift cookies from the waxed paper with a spatula and space them about 2 inches apart on greased or lined baking sheets.
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Reroll dough scraps between new waxed paper sheets, chill, and continue cutting until all dough is used. Repeat with remaining dough sheets.
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In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
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Brush the tops of the cookies with the egg wash and sprinkle generously with poppy seeds.
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Bake in the center of the oven for 9 to 11 minutes, or until cookies are a rich tan color all over and just slightly darker around the edges.
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Remove from oven and let stand on the baking sheet for 2 minutes.
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Transfer cookies to wire racks to cool completely.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1604.4kcal
- % Daily Value *
- Total Fat 75.8g117%
- Saturated Fat 46.5g233%
- Cholesterol 195.2mg66%
- Sodium 140.0mg6%
- Total Carbohydrate 200.5g67%
- Dietary Fiber 8.7g35%
- Sugars 0.9g
- Protein 27.4g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in an airtight container at room temperature for up to 1 week.
Freezing: These cookies freeze well. Place cooled cookies in a freezer-safe container or bag for up to 1 month.
Tip: If the dough becomes too soft while cutting, return it to the refrigerator for 10 minutes to firm up again.
Variation: You can substitute half of the granulated sugar with brown sugar for a deeper molasses flavor.
