Sponge Cookies with Poppy Seeds
Published Mar 09, 2025
This post contains affiliate links. Please see our disclosure policy.
These sponge cookies have a delicate texture, balanced by the subtle crunch of poppy seeds. The sweetness is enhanced by a hint of vanilla, while the mixed berries jam adds a burst of fruitiness. Perfect for a light snack, dessert, and as a lovely treat at gatherings and parties.
Sponge Cookies with Poppy Seeds
Ingredients
- 3 large eggs
- ½ cup (80g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- ⅔ cup (80g) gluten-free all-purpose flour
- 7 ounces (198g) poppy seeds
- 1 cup (340g) mixed berries jam
Instructions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Separate the egg whites from the yolks. In a mixing bowl, beat the egg whites until stiff peaks form, gradually adding the sugar, one tablespoon at a time.
- Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Sift the gluten-free flour directly into the egg mixture and gently fold it in with a spatula, being careful not to overmix. Transfer the batter into a piping bag fitted with a round tip, and pipe small circles onto the prepared baking sheets, leaving space between each.
- Sprinkle the tops with poppy seeds before baking. Bake for about 10 minutes, or until the cookies are lightly golden around the edges. Once the cookies have cooled, spread berry jam on one cookie and sandwich it with another. This recipe yields about 25 sandwich cookies.
Nutrition
Calories: 114kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 20mgSodium: 14mgPotassium: 75mgFiber: 2gSugar: 11gVitamin A: 29IUVitamin C: 1mgCalcium: 122mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
