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Lemon-Poppy Seed Cutout Cookies

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch + cooling


3 dozen

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
Lemon-Poppy Seed Cutout Cookies Recipe photo by Taste of Home
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  • 2 large eggs, room temperature
  • 1/2 cup canola oil
  • 1 package lemon cake mix (regular size)
  • 1/4 cup poppy seeds
  • 3/4 teaspoon grated lemon zest


  1. In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon zest.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
  3. 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.
  4. Bake 9-11 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Store in airtight containers.

Can you freeze Lemon-Poppy Seed Cutout Cookies?

Freeze cookies in freezer containers. To use, thaw in covered containers before serving.

Nutrition Facts

1 cookie: 93 calories, 5g fat (1g saturated fat), 12mg cholesterol, 98mg sodium, 12g carbohydrate (7g sugars, trace fiber), 1g protein.

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