Latvian Poppy Seed Cookies (Magoņu Sīkfaili)
These Magoņu Sīkfaili are delicate, buttery cookies packed with the distinct flavor of poppy seeds. Popular throughout the Baltic region, they offer a slightly nutty and floral taste that perfectly complements their sweet, crumbly texture.
🧂 Ingredients
- 225 g Unsalted butter(softened)
- 150 g Granulated sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice(fresh)
- 280 g All-purpose flour
- 1/2 tsp Baking soda
- 3/4 tsp Salt
- 80 g Poppy seeds
👨🍳 Instructions
- 1
In a small saucepan, melt the butter over medium heat. Add the poppy seeds and stir for about 1 minute. Remove from heat and let cool slightly.
- 2
In a large bowl, cream together the softened butter (with poppy seeds) and granulated sugar until light and fluffy.
💡 Tip: Ensure the butter is not too hot when adding to the sugar. - 3
Beat in the egg, vanilla extract, and fresh lemon juice until well combined.
💡 Tip: Lemon juice adds a bright counterpoint to the poppy seeds. - 4
In a separate medium bowl, whisk together the flour, baking soda, and salt.
💡 Tip: Whisking dry ingredients ensures even distribution. - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Do not overmix.
💡 Tip: Overmixing can lead to tough cookies. - 6
Cover the dough and chill in the refrigerator for at least 30 minutes.
💡 Tip: Chilling makes the dough easier to handle and shape. - 7
Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
💡 Tip: Using parchment paper prevents sticking and makes cleanup easier. - 8
Roll the dough into small balls (about 1.5 tablespoons each) and place them on the prepared baking sheets, about 5 cm (2 inches) apart.
💡 Tip: You can flatten them slightly with the palm of your hand or the bottom of a glass. - 9
Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set.
💡 Tip: Cookies will continue to firm up as they cool. - 10
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
💡 Pro Tips
- ✓For a richer flavor, you can toast the poppy seeds lightly in a dry pan before adding them to the melted butter.
- ✓These cookies store well in an airtight container for up to a week.
🔄 Variations
- Add a teaspoon of orange or lemon zest to the dough for extra citrus flavor.
- Dip half of the cooled cookies in melted dark chocolate.