Poppy seed cookies with a hint of lemon. Delicious!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.

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  • Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.

  • In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.

  • Drop by small spoonfuls onto prepared baking sheet.

  • Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

309 calories; 21.7 g total fat; 44 mg cholesterol; 205 mg sodium. 27.2 g carbohydrates; 5 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2003
Even though I made them a month ago and can't remember the adjustments to ingredients I didn't have on hand at the time I DO remember that these were indeed excellent and well received by all! Thank you. They are to be tightly sealed and eaten days later for best flavour and chewy factor. My hungarian boyfriend's dad ate a plate of them in one sitting -- they are very edible. My boyfriend really likes 'em too as well as friends wanting new ways to use poppy seeds. Thanks again. Will remake many-a-times. P.S. Most important note: they're best eaten at room temperature. Read More
(7)

Most helpful critical review

Rating: 1 stars
12/20/2006
I am very disappointed in this recipe. First of all the recipe says to combine cream and poppy seeds but do not boil...well it couldn't have boiled anyways because once I added all those poppy seeds there wasn't anymore cream left. I had to make sure that the poppy seeds didn't stick to the bottom of the pan and burn. After I baked my first batch I couldn't even get them off the pan they were hard as a rock. So the next bacth I tried for only 8 minutes like normal cookies but then they didn't cook. So then I tried for 15 minutes but they still turned out hard as a rock. I followed the recipe to a "T" Read More
(3)
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/29/2003
Even though I made them a month ago and can't remember the adjustments to ingredients I didn't have on hand at the time I DO remember that these were indeed excellent and well received by all! Thank you. They are to be tightly sealed and eaten days later for best flavour and chewy factor. My hungarian boyfriend's dad ate a plate of them in one sitting -- they are very edible. My boyfriend really likes 'em too as well as friends wanting new ways to use poppy seeds. Thanks again. Will remake many-a-times. P.S. Most important note: they're best eaten at room temperature. Read More
(7)
Rating: 5 stars
04/29/2003
Even though I made them a month ago and can't remember the adjustments to ingredients I didn't have on hand at the time I DO remember that these were indeed excellent and well received by all! Thank you. They are to be tightly sealed and eaten days later for best flavour and chewy factor. My hungarian boyfriend's dad ate a plate of them in one sitting -- they are very edible. My boyfriend really likes 'em too as well as friends wanting new ways to use poppy seeds. Thanks again. Will remake many-a-times. P.S. Most important note: they're best eaten at room temperature. Read More
(7)
Rating: 1 stars
12/20/2006
I am very disappointed in this recipe. First of all the recipe says to combine cream and poppy seeds but do not boil...well it couldn't have boiled anyways because once I added all those poppy seeds there wasn't anymore cream left. I had to make sure that the poppy seeds didn't stick to the bottom of the pan and burn. After I baked my first batch I couldn't even get them off the pan they were hard as a rock. So the next bacth I tried for only 8 minutes like normal cookies but then they didn't cook. So then I tried for 15 minutes but they still turned out hard as a rock. I followed the recipe to a "T" Read More
(3)
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Rating: 4 stars
01/16/2009
Husband loves poppyseed stuff so I tried this one. He said it was best with coffee and/or hot chocolate. I'm not a fan of poppyseed but it makes the house smell wonderful. Read More
(3)
Rating: 4 stars
12/01/2006
I had to make 7 dozen cookies... was hard to find the amount of poppy seed I needed. I ended up using less than 1/2 the poppy seed and it still worked well. Read More
(2)
Rating: 4 stars
08/17/2010
These cookies were awesome! Very delicious! The only problem I had with them was that they came out very flat and ended up spreading out a lot so make sure you take smaller spoonfuls and leave space in between cookies. Also if you warm up some maple syrup and pour it onto the cookie at the end it tastes awesome! Read More
(1)
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Rating: 5 stars
12/18/2006
Great recipe! Unique taste and really moist after storage in airtight container for a day or two. Definitely a keeper! Read More
(1)
Rating: 4 stars
01/13/2007
I made these for Christmas and they weren't too pretty but they were delicious. I would make these for everyday cookies. Read More
(1)