Preheat the oven to 350℉. Line two large baking sheets with parchment paper or a silicone baking mat. Set aside.
To a large bowl add the granulated sugar and orange zest. Using your fingers, rub the zest and granulated sugar together for about 30 seconds. This is to release the oils in the zest, strengthening the orange flavor. Add the brown sugar and unsalted butter and, using a hand or stand mixer fitted with a paddle attachment, beat on medium speed until fluffy and combined, about 2 minutes. Scrape down the bowl as needed, and add the eggs and vanilla extract. Beat for another 2 minutes until combined and fluffy. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, cardamom, poppy seeds, and salt. Pour the dry ingredients into the wet ingredients, and beat on low speed until just combined. It may take a minute to come together, but it will.
Scoop the dough into balls, roughly 2 Tablespoons in size. Place the cookie dough balls on the prepared baking sheets, about 2 inches apart. Bake for 10-11 minutes or until browned slightly on the edges and bottom. Remove from the oven and let the cookies cool on the baking sheet for about 5-10 minutes, before transferring to a wire cooling rack to cool completely. These cookies are great warm, but just as good cooled down!
Cookies stay fresh for about 5 days in an airtight container at room temperature.
