Rose, Cardamom, & Poppy Seed Brown Sugar Cookies

“Wild roses,” I said to them one morning.
“Do you have the answers? And if you do,
would you tell me?”

The roses laughed softly. “Forgive us,”
they said. “But as you can see, we are
just now entirely busy being roses.”

–Mary Oliver, “Roses”

Is there anything more divine than the floral fragrance of rose and the sweet, citrusy warmth of cardamom together? These little sugar cookies, made with brown sugar, are simple to make but big on flavor.

The flavors of cardamom and rose are one of the best combinations—both are so aromatic and alluring. Together, they almost feel like a palette cleanser with their refreshing taste! The poppy seeds add texture and earthiness.

Two years ago, I posted a different version of this recipe. I recently felt like it could be improved, so I went back to the drawing board. Less butter, more rose water, and more light brown sugar for flavor, chew, and softness. The cookies are rolled in a cane sugar-cardamom mixture before baking.

Take them out of the oven when they still look slightly under-baked. If the cookies look done while in the oven, they’re probably too done once you take them out. They will continue to set up as they cool on the baking sheet, leaving the edges slightly crunchy and the middles soft and chewy.

CARDAMOM, POPPY SEED, AND ROSE COOKIES

Makes sixteen cookies measured at 30 g each (roughly 1 1/2 – 2 tablespoons worth of dough)

INGREDIENTS

1 3/4 cups (210 g) all-purpose flour
3/4 cup (150 g) light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon kosher salt
8 tablespoons (114 g) unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla
1/2 + 1/8 teaspoon rose water*
1/4 cup (50 g) granulated cane sugar, for rolling the cookie dough
1 1/4 teaspoon cardamom, for rolling the cookie dough

INSTRUCTIONS

Whisk the flour, baking soda, baking powder, kosher salt, and poppy seeds in a bowl; set aside. In a small bowl, combine the 1/4 cup of sugar and cardamom; set aside.

In a stand mixer with the paddle attachment, cream the butter and brown sugar on medium speed for three to four minutes, or until light and fluffy. Add the rose water and vanilla. Add the egg and mix on medium-low for two minutes. Turn the mixer off and pour in the flour. Pulse to combine and scrape the bowl with a spatula to incorporate any remaining flour pockets.

Chill the dough for 30 minutes—during that time, preheat the oven to 350°F. Roll the dough into small-medium balls (about the size of two tablespoons) and flatten slightly with your palm. Roll in the sugar-cardamom mixture. Place six dough balls at a time on a baking sheet lined with a silicone mat or parchment paper.

Bake for 9-10 minutes, rotating the baking sheet halfway through. Let them cool on the baking sheet for approximately 5 to 7 minutes, then transfer to a wire cooling rack.

NOTES

Nielsen-Massey rose water was used in this recipe, which is stronger than some other rose waters. The amount of rose water specified will not create a soapy flavor, but less can be used if a subtler rose flavor is preferred. If the rose water is added first to the mixed butter and sugar, the batter can be tasted to see if more is needed. I have used up to a teaspoon in these cookies and enjoyed the stronger rose flavor, but I decreased the amount in the recipe so the flavors are a bit more balanced.

Want a more traditional sugar cookie? You can also make them with all granulated cane sugar, like the cookies shown below. Simply swap granulated sugar for the light brown sugar, and swap 1 teaspoon of cream of tartar for the baking powder (still use the baking soda).

These cookies are a bit larger (weighed at 50 g each, which is about 2 1/2 tablespoons worth) and baked for 11-13 minutes. The recipe yields 11 larger cookies. The crinkles come from the cream of tartar and banging the baking sheets every so often (a la Sarah Kieffer’s pan-banging cookies). I love the white sugar version because the poppy seeds stand out!