Caraway Seed Cookies

Name: Caraway Seed Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: ¾ cup (170 g) unsalted butter, softened to room temperature, softened to room temperature; ¾ cup (150 g) granulated sugar; 1 large egg yolk, at room temperature; ½ teaspoon (2½ ml) vanilla extract; 1¾ cup (220 g) all-purpose flour; 2 tablespoon (18 g) caraway seeds; ¼ teaspoon (1¼ g) baking powder; ¼ teaspoon (1½ g) fine sea salt

From the MyKitchenBank Kitchen

Buttery, tender cookies infused with aromatic caraway seeds—a traditional Middle Eastern favorite. The subtle licorice-like flavor of caraway pairs beautifully with rich butter and sugar for a simple yet sophisticated cookie that's perfect with tea or coffee.

Prep: 20 min
Cook: 12 min
Wait: 15 min
Total: 47 min
Makes: 24 cookies

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Steps

Before you start

Preheat your oven to 350°F (175°C)
Bring butter to room temperature (about 1 hour)
Line baking sheets with parchment paper

1
Combine dry ingredients
- In a medium bowl, whisk together 1¾ cups (220 g) flour, 2 tablespoons (18 g) caraway seeds, ¼ teaspoon (1.25 g) baking powder, and ¼ teaspoon (1.5 g) salt.
- Set aside.
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Ready when: Caraway seeds are evenly distributed throughout the flour mixture
Tip: Whisking the caraway seeds with the flour prevents them from clumping in the batter
2
Cream butter and sugar
- In a large bowl, beat ¾ cup (170 g) softened butter with ¾ cup (150 g) sugar for 3–4 minutes using a wooden spoon or electric mixer, until the mixture is pale and fluffy.
- Scrape down the sides of the bowl frequently.
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Ready when: The mixture is pale in color and noticeably lighter in texture
Tip: Start with truly softened butter, not melted, for a better texture and lightness
3
Add egg and vanilla
- Beat in 1 room-temperature egg yolk and ½ teaspoon (2.5 ml) vanilla extract until fully combined, about 1 minute.
- The mixture should look smooth and emulsified.
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Ready when: No streaks of egg yolk are visible; the batter is uniform in color
Tip: A room-temperature egg yolk incorporates more smoothly than a cold one
4
Fold in dry mixture
- Add the flour-caraway mixture to the butter-sugar mixture in two additions, folding gently with a wooden spoon until just combined after each addition.
- Do not overmix.
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Ready when: No streaks of flour remain and the dough just comes together
Tip: Overmixing develops gluten and makes the cookies tough; fold gently until the flour disappears
5
Shape and chill cookies
- Drop rounded teaspoons (about 10 g each) of dough onto prepared baking sheets, spacing them about 1½ inches (4 cm) apart.
- Chill the baking sheets in the refrigerator for 15 minutes.
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Ready when: Dough is firm and doesn't spread when you touch it
Tip: Chilling prevents excessive spreading and gives you more control over the final shape
6
Bake the cookiesOven 350°F / 175°C
- Bake in a preheated 350°F (175°C) oven for 11–13 minutes, until the edges are light golden brown but the centers still feel slightly soft when lightly touched with a finger.
- The cookies should not brown deeply.
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Ready when: Edges are light golden, centers are just set, and cookies yield slightly to a light touch
Tip: Underbake by about 30 seconds—the cookies firm up as they cool and stay tender inside
7
Cool on sheets
- Allow cookies to cool on the baking sheets for 5 minutes.
- They will continue to firm up slightly as they cool.
- Then transfer them to a wire rack to cool completely.
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Ready when: Cookies are firm enough to lift without falling apart
Tip: Leaving them on the sheet for a few minutes prevents them from falling apart when you move them

Good to know

Tips

Toast the caraway seeds in a dry pan for 1–2 minutes before measuring to intensify their aroma and flavor
For uniformly sized cookies, use a cookie scoop holding about 10 grams, or a rounded teaspoon measure
These cookies are delicate and tender; store them in a single layer with parchment between layers to prevent breakage
Pair with strong tea or coffee to complement the warm, herbal notes of the caraway seeds

Make ahead

Dough can be prepared and chilled up to 2 days ahead; bake just before serving for the best texture.

Storage & reheating

Room temperature in an airtight container for up to 5 days; refrigerator for up to 1 week; freezer in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.

Substitutions

caraway seeds → 2 tablespoons (12 g) anise seeds or ½ tablespoon (4 g) fennel seeds. Anise and fennel provide a similar warm, licorice-like flavor, though the taste will be slightly different
vanilla extract → ¼ teaspoon (0.5 g) ground cardamom or a pinch of saffron dissolved in 1 teaspoon warm water. Cardamom adds Middle Eastern warmth; saffron adds subtle floral notes
granulated sugar → ¾ cup (150 g) light brown sugar. Brown sugar adds a slightly deeper flavor and makes the cookies slightly more chewy
large egg yolk → 1 tablespoon (15 ml) full-fat yogurt mixed with ¼ teaspoon cornstarch. This works for moisture; cookies will be slightly less rich but still tender