Hungarian Poppy Seed Cookies

These Hungarian-inspired cookies lean on poppy seeds in a big way. A full cup of them soaked in warm milk gives the dough a distinctive nutty crunch and a speckled look that’s instantly recognizable. Maple syrup replaces granulated sugar as the sweetener, lending a warm, amber richness you won’t find in a standard butter cookie.

Lemon extract and nutmeg keep things interesting. The lemon adds a bright citrus note that cuts the richness of all that butter, and the nutmeg gives a warm, almost mysterious background flavor that pairs naturally with poppy seeds in Eastern European baking.

Drop them by the teaspoon and bake until set. These spread slightly and come out with a tender, almost cake-like crumb.

Chef Tips

• Warm the milk but don’t boil it. Boiling can make the poppy seeds bitter. You just want enough heat to soften them.
• Let the poppy seeds soak in the warm milk while you prep the rest of the ingredients. They’ll plump up and release more flavor.
• Cream the butter with the maple syrup and lemon extract thoroughly. Maple syrup is thinner than sugar, so the mixture will look different than a typical cookie cream.
• These cookies are done when they’re set on top but still slightly soft. They’ll firm up as they cool.

Variations

• Add orange extract instead of lemon for a warmer, more winter-holiday flavor.
• Drizzle cooled cookies with a thin lemon glaze for extra sweetness and shine.
• Mix in a handful of dried currants with the poppy seeds for fruity pops throughout.