Save on Pinterest

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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen

Ingredients

  • 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

Directions

  • In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon zest.
  • Divide dough in half. Shape each into a disk; wrap in plastic. 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.
    Freeze option: 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video