Poppy Seed Thumbprints Recipe
Poppy Seed Thumbprints Recipe photo by Taste of Home

Poppy Seed Thumbprints Recipe

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My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon peel and poppy seeds help give this crisp cookie fantastic flavor. —Kelly Pember, Wheeler, WI
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 60 servings


  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1/2 cup canola oil
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • 1/3 cup seedless raspberry preserves

Nutritional Facts

1 cookie: 65 calories, 4g fat (1g saturated fat), 8mg cholesterol, 32mg sodium, 7g carbohydrate (3g sugars, trace fiber), 1g protein


  1. Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon peel and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture.
  2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
  3. Bake 10-12 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
    Yield: 5 dozen.
Originally published as Poppy Seed Thumbprints in Taste of Home Christmas Annual Annual 2009, p129

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Reviewed Jan. 31, 2014

"I made these for my mom's annual cookie exchange, and they were a hit!"

Reviewed Dec. 1, 2013

"MaryRose- If you bake a cookie 3 minutes longer than the recipe calls, of course they are going to come out hard. It has nothing to do with the amount of flour. Cookies always harden after baking, so if you take them out soft and doughy in the middle, they will be chewy when they are cool."

Reviewed Jan. 2, 2012

"I have been making poppy seed cookies for

54 years, this recipe is so delicious and easy
to make. I didn't have canola oil so I used Mazola oil. I used my homemade pineapple-plum jam. I also used a small
icecream scoop and I was finished making
them in no time. I even filled 4 cookies with Nutella also very good. Had to hide
some for myself before the grandkids and
big kids got at them. This will be on my list
to make again."

Reviewed Dec. 31, 2011

"LOVED this recipe! So easy to make...very tasty.

I didn't have raspberry jam...so used rhubarb/strawberry jam instead. I didn't have enough jam for one pan of cookies so substitued mini chocolate chips instead of the jam. Delicious. This recipe is a keeper!"

Reviewed Dec. 15, 2011

"I used all butter and homemade raspberry jam. They look lovely and taste great!"

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