Cardamom Poppyseed Slice & Bake Cookies

5 from 1 vote

Classic slice and bake cookies marbled with a cardamom poppyseed dough, these cardamom poppyseed slice & bake cookies are perfect for any cookie box!

Prep Time20

Cook Time12

Chilling2

Total Time2 32

Course: Afternoon Kaffee, Dessert

Cuisine: American, German

Keyword: cardamom, cookies, Poppyseed, Slice and Bake

Servings:

Calories: 55kcal

Add the butter, powdered sugar, salt, and vanilla to a medium mixing bowl. Use a mixer to beat on medium speed until smooth. Don't use high speed as it will incorporate too much air into the batter.
Pour in the flour and mix again on medium until just combined.
Grind the poppyseeds and add them into a second mixing bowl. If necessary grind the cardamom as well and pour it into the bowl with the poppyseeds. Stir to combine.
Dump approximately half of the dough into the bowl with the poppyseeds and cardamom and use a spoon or rubber spatula to mix until mostly combined.
Lay out a sheet of plastic wrap or parchment paper and pour out half the plain vanilla cookie dough and half of the poppyseed cookie dough. Use the plastic wrap or parchment to press the doughs together and shape into a log that is about 2" in diameter.
Twist the ends like you’re wrapping a candy and if you used parchment paper make sure it is really sealed or place it in a ziploc bag.
Repeat with the second half of both doughs and place both logs into the fridge to chill for a minimum of two hours or up to overnight.

Preheat the oven to 350 F and place a rack in the center of the oven.
Remove one log of cookie dough and leave it to sit at room temperature for 10 minutes.
Pour 25 grams of poppyseeds (not ground) onto a cutting board in a stripe that is about as long as the log of cookie dough.
If not using a USA Pan baking sheet, line your baking sheet with a piece of parchment paper.
Unwrap the first log of cookie dough and roll the vanilla dough side in the poppyseeds. You can roll the entire log if you prefer.
Use a sharp knife to cut the end off of the log. After that cut 1/4" thick slices from the log. Place the sliced cookies onto the baking sheet leaving at least 1/2" to an 1" of space between them.
The cookies won't spread much but they still need air flow to bake properly.
Bake the cookies for 6 minutes and then rotate the pan 180 degrees and bake for another 6 minutes.
Once baked take the pan out of the oven and leave the cookies to cool completely before storing in an airtight container at room temperature.
Repeat with the second log of cookie dough, sprinkling more poppyseeds on the cutting board as needed

Tips for making Slice & Bake Cookies

Do not turn your mixer onto high speed with this cookie dough. It's better to beat the powdered sugar and butter together for longer but at a medium speed than quickly on high speed because you don't want air bubbles in the dough.
I recommend grinding poppyseeds in a spice grinder to get a fine texture with such a small amount but you can also use a mortar and pestle.
Be careful not to overwork the dough especially once the flour has been added, you want to mix and knead the dough as little as possible.
To make shaping a log easier, I recommend wrapping the dough in two separate portions. This will keep the dough log from cracking and make it easier to it in the fridge.
Before rolling the dough in poppyseeds and slicing it, let it sit at room temperature for at least ten minutes. Allowing the dough to soften slightly will make both rolling and slicing the cookies a bit easier.
These cookies shouldn't really brown but they should look dry on the surface.
Allow the cookies to cool completely before transferring and storing to minimize any breakage.