Poppy Seed Hungarian Style Cookies

Poppy Seed Hungarian Style Cookies

sal 21

"Poppy seed cookies with a hint of lemon. Delicious!"


1 h servings 309 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
  2. Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
  3. In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
  4. Drop by small spoonfuls onto prepared baking sheet.
  5. Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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  1. 8 Ratings


Even though I made them a month ago and can't remember the adjustments to ingredients I didn't have on hand at the time I DO remember that these were indeed excellent and well received by all! T...

Husband loves poppyseed stuff so I tried this one. He said it was best with coffee and/or hot chocolate. I'm not a fan of poppyseed, but it makes the house smell wonderful.

I am very disappointed in this recipe. First of all, the recipe says to combine cream and poppy seeds but do not boil...well it couldn't have boiled anyways because once I added all those poppy ...

I had to make 7 dozen cookies... was hard to find the amount of poppy seed I needed. I ended up using less than 1/2 the poppy seed and it still worked well.

These cookies were awesome! Very delicious! The only problem I had with them was that they came out very flat and ended up spreading out a lot, so make sure you take smaller spoonfuls and leave ...

I made these for Christmas and they weren't too pretty but they were delicious. I would make these for everyday cookies.

Great recipe! Unique taste, and really moist after storage in airtight container for a day or two. Definitely a keeper!