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Frosted Poppy Seed Cookies

 Frosted Poppy Seed Cookies
Poppy seeds add an unexpected touch—and a fun crunch—to these golden frosted cookies.—Mary Jackson, Germantown, Wisconsin
66 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/4 cup poppy seeds
  • FROSTING:
  • 3 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 3 tablespoons 2% milk
  • Colored sprinkles and colored sugar, optional

Directions

  • In a large bowl, cream the butter, shortening and sugar until light
  • and fluffy. Beat in egg and vanilla. Combine the flour, baking soda
  • and salt; add to creamed mixture alternately with sour cream. Stir
  • in poppy seeds. Cover and refrigerate for 8 hours or until easy to
  • handle.
  • On a heavily floured surface, roll out dough to 1/8-in. thickness.

2 of 2

Frosted Poppy Seed Cookies (continued)

Directions (continued)

  • Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on
  • ungreased baking sheets.
  • Bake at 375° for 8-10 minutes or until set and edges are lightly
  • browned. Cool for 2 minutes before removing to wire racks to cool
  • completely.
  • For frosting, in a small bowl, beat the butter, confectioners' sugar,
  • vanilla and enough milk to achieve desired consistency. Lightly
  • frost centers of cookies; sprinkle with colored sprinkles or colored
  • sugar if desired. Yield: about 5-1/2 dozen.