Poppy Seed Cookies I

Poppy Seed Cookies I

Carol 0

"Light, fluffy and very delicate."

Ingredients {{adjustedServings}} servings 143 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Cream butter, sugar, and egg yolks. Add flour, salt, poppy seeds and vanilla. Mix well. Chill dough for one hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  3. Form dough into teaspoon sized balls. Place on cookie sheet and dip the bottom of a juice glass into sugar and press balls flat. Bake 8 to 10 minutes.
Tips & Tricks
Easy Lemon Cookies

These lemony cookies put a delicious twist on basic cake mix.

Robbi’s M&M Cookies

This old-fashioned favorite is crispy and chewy with a candy-coated surprise.

Rate recipe

Your rating


Reviews 11

  1. 14 Ratings


I was looking for a cookie recipe to use up some extra egg yolks I had in the refrigerator. I doubled the recipe and used half butter/half margarine. Also, I only used half the amount of poppy seeds, and that seemed to be plenty. This was a light, delicious little cookie. However, I did find it to be a bit too crumbly. Upon my first bite, the whole thing practically shattered! Did I flatten it too thinly?

Beth Higgins

It would be a good cookie I think with Tea. But I don't like tea...was trying to use up some Poppy seeds and this sounded interesting. They were OK, nothing to write home about.


Tasted great! I didn't put any frosting/icing on them, and they were totally yummy! I agree they were crumbly, but I don't mind my cookies light, fluffy, and falling apart in your mouth... I do wonder though, if you used the entire egg (instead of just the yolks), would that make them more firm? I'll have to try that next time.