Butter-poppy seed cookies made from graham flour and old sourdough
Jul 03, 2025
These soft poppy seed cookies are among the quickest sweet recipes ever and are better than any poppy seed cake.
When you have leftover sourdough and find poppy seeds in the kitchen, this recipe for soft butter poppy seed cookies is an absolute safe bet. Whether you have them at home Fine, ground or whole poppy seeds, you're guaranteed to melt in your mouth. The aroma of butter, cookies, poppy seeds and chocolate is truly irresistible.
Plus, they are made from graham flour, which is a very healthy and eco-friendly alternative. because it also contains ground bran.
When these fastest cookies are baked at our house, they are also gone from the baking sheet insanely quickly. In short, these cookies are ideal for quick weekend baking.
Quick recipe for poppy seed cookies
Recipe time: 20 minutes of active work – one of the fastest sweet recipes
Quantity: about 20 pieces of the softest poppy seed cookies
Ingredients:
155 g graham flour
30 g poppy seeds (and be careful, you can choose two different varieties, see below)
80 g melted butter
115 g old sourdough from the fridge
70 g cane sugar
1 egg
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
a pinch of salt
powdered sugar for coating
4 cubes of dark chocolate (optional, but absolutely divine)
The sourdough from the fridge may be old, but not forgotten. Use a maximum of 5 days old sourdough. A small trick with a big effect: set aside sourdough + baking soda = this combination will soften the acidity of the sourdough, improve its elasticity and the dough will be beautifully fluffy even without a long rise.
How to make the softest poppy seed cookies:
In a bowl, beat the melted butter with the sugar, yeast and egg.
In a second bowl, mix graham flour, selected type of poppy seeds, cinnamon, baking soda, and salt.
Combine both parts into a soft, slightly sticky dough.
Let the dough rest in the refrigerator for 20 minutes.
Shape the cooled dough into balls (approx. 24 g), roll them in powdered sugar, place on a baking sheet and gently press a well (we don't want a patty) into the middle of each ball. Here's the epic part, you can chop the chocolate into smaller cubes and press them into the holes on the cookies.
Bake in a preheated oven at 175°C for about 12 to 14 minutes.
Let cool on the baking sheet and then transfer to a wire rack.
Will it be one of your fastest sweet recipes?
Let me know in the comments which version you baked and whether you also included poppy seed cookies among the quickest sweet recipes and weekend baking.
So let your home smell good and baking go smoothly.
BONUS: Try two different cookie variations based on the type of poppy seed
Soft or crunchy? Choose the option that suits your taste and soul best.
1. A delicate version of poppy seed cookies (soft, unified)
Use 30g of freshly ground poppy seeds . The cookies will be uniform, smooth, and the poppy seed flavor will permeate the entire dough. Ideal if you want something that melts in your mouth.
2. Crispy poppy seed cookies (characteristic, textured):
Use 30g whole poppy seeds – ideally lightly dry-roast them in a pan, just a few minutes until fragrant. The flavour will be earthier, more pronounced, with a slight crunch with each bite. Works great if you want to take poppy seed cookies out with you – the firmer texture benefits them.
