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Frosted Poppy Seed Cookies Recipe

Frosted Poppy Seed Cookies Recipe

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 YIELD:66 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 each: 85 calories, 4g fat (2g saturated fat), 11mg cholesterol, 71mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Reviews for Frosted Poppy Seed Cookies

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clarissa stemple User ID: 2589952 99978
Reviewed May. 9, 2012

"tasty and easy to prepare"

ilka896 User ID: 6549264 155217
Reviewed Apr. 30, 2012

"Tasted a lot like butter and the frosting did too."

[email protected] User ID: 5774466 80686
Reviewed 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 User ID: 5690789 99372
Reviewed 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 User ID: 2004946 174717
Reviewed Mar. 24, 2012

"Plain Greek yogurt is an excellent substitution for sour cream."

JenniferBrown75 User ID: 5866545 110442
Reviewed Mar. 22, 2012

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

licorice lover User ID: 5650127 172246
Reviewed 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?"

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