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Lemon-Poppy Seed Cutout Cookies

 Lemon-Poppy Seed Cutout Cookies
Even though cake mix is one of the ingredients, I worked with the recipe until the cookies were fantastically crisp. You'd never guess they weren't from scratch. —Charlotte McDaniel, Jacksonville, Alabama
36 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 2 eggs
  • 1/2 cup canola oil
  • 1 package lemon cake mix (regular size)
  • 1/4 cup poppy seeds
  • 3/4 teaspoon grated lemon peel


  • In a large bowl, beat eggs and oil; gradually add cake mix and mix
  • well. Stir in poppy seeds and lemon peel.
  • Divide dough in half. Shape each into a disk; wrap in plastic wrap.
  • Refrigerate 2 hours or until firm enough to roll.
  • Preheat oven to 375°. On a lightly floured surface, roll each
  • portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in.
  • flower-shaped cookie cutter. Place 2 in. apart on greased baking
  • sheets.
  • Bake 9-11 minutes or until edges are lightly browned. Remove from
  • pans to wire racks to cool completely. Store in airtight containers.
  • Yield: 3 dozen.
Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers before serving.

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Lemon-Poppy Seed Cutout Cookies (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.