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Frosted Poppy Seed Cookies

Poppy seeds add an unexpected touch—and a fun crunch—to these golden frosted cookies. —Mary Jackson, Germantown, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 5-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup poppy seeds
  • FROSTING:
  • 3 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon 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. 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.
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Reviews

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Average Rating:
  • clarissa stemple
    May 9, 2012

    tasty and easy to prepare

  • ilka896
    Apr 30, 2012

    Tasted a lot like butter and the frosting did too.

  • kennedy22
    Apr 12, 2012

    I thought these were good .. I made one slight change, I used confectioner's sugar and fresh lemon juice ( and some yelow food coloring) to frost them with. The tartness of the frosting is a nice complement to the sweet cookie. Thanks for sharing!!

  • iluvpackers
    Mar 26, 2012

    While we liked the taste of these cookies, it was too much work to make again because we didn't love them THAT much. As a diabetic, I do not understand how you can call this recipe diabetes friendly? There is a cup of sugar in this, not to mention the sugar in the frosting!

  • LanaD59501
    Mar 24, 2012

    Plain Greek yogurt is an excellent substitution for sour cream.

  • JenniferBrown75
    Mar 22, 2012

    Try Plain (or non-flavored) yogurt instead. It would also help cut down the fat.

  • licorice lover
    Mar 22, 2012

    this sounds light and delicious and I want to try it out. But, how can I substitute the sour cream to still achieve the same lightness and taste?