Lemon-Poppy Seed Cutout Cookies Recipe

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Lemon-Poppy Seed Cutout Cookies Recipe
Lemon-Poppy Seed Cutout Cookies Recipe photo by Taste of Home
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Lemon-Poppy Seed Cutout Cookies Recipe

Read Reviews
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Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 2 eggs
  • 1/2 cup canola oil
  • 1 package lemon cake mix (regular size)
  • 1/4 cup poppy seeds
  • 3/4 teaspoon grated lemon peel

Directions

In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon peel.
Divide dough in half. Shape each into a disk; wrap in plastic wrap. 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.
Yield: 3 dozen.
Originally published as Lemon-Poppy Seed Cutout Cookies in Simple & Delicious February/March 2014

Nutritional Facts

1 cookie: 93 calories, 5g fat (1g saturated fat), 12mg cholesterol, 98mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 2 eggs
  • 1/2 cup canola oil
  • 1 package lemon cake mix (regular size)
  • 1/4 cup poppy seeds
  • 3/4 teaspoon grated lemon peel
  1. In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon peel.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. 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.
    Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers before serving.
    Yield: 3 dozen.
Originally published as Lemon-Poppy Seed Cutout Cookies in Simple & Delicious February/March 2014

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Reviews forLemon-Poppy Seed Cutout Cookies

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MY REVIEW
hoep User ID: 4825408 239480
Reviewed Dec. 15, 2015

"Although I liked the taste of this cookie I had trouble with the dough. It was too sticky to roll out so I tried using my cookie press but the dough became too soft too quickly. If I made these again I would just use a small cookie scoop and drop them on the cookie sheet."

MY REVIEW
emjaeger User ID: 3720117 192664
Reviewed Feb. 24, 2014

"We really like these cookies! The lemon zest gives them a bright, fresh lemon flavor and they look pretty too!"

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