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Poppy Seed Thumbprints

Total Time

Prep: 15 min. Bake: 10 min./batch + cooling

Makes

5 dozen

My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon zest and poppy seeds help give this crisp cookie fantastic flavor. —Kelly Pember, Wheeler, Wisconsin
Poppy Seed Thumbprints Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1/2 cup canola oil
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • 1/3 cup seedless raspberry preserves

Directions

  1. Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture.
  2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
  3. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Can you freeze Poppy Seed Thumbprints?

Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts

1 cookie: 65 calories, 4g fat (1g saturated fat), 8mg cholesterol, 32mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

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