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Poppy Seed Cookies I

Poppy Seed Cookies I


Light, fluffy and very delicate.

Ingredients {{adjustedServings}} servings

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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


  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.
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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.