Poppy seed sugar cookies

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15 min


4 to 5 dozen cookies

* PLUS Baking Time: 7 minutes


  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup orange juice , or water
  • 2 tsp baking powder
  • 3 cups all-purpose flour
  • 1/4 cup poppy seeds


  • Preheat oven to 350F (180C). Coat baking sheets with non-stick cooking spray. Pulse eggs, sugar, oil and juice in a food processor just until mixed, from 5 to 10 seconds. Add baking powder, flour and poppy seeds. Pulse just until mixed, from 40 to 60 seconds. Overmixing will result in tough cookies. Gather dough into a ball, then divide into 4 pieces. On a lightly floured surface, roll each piece of dough into a rectangle as thin as possible, no thicker than 1/4 inch (0.5 cm). Using assorted cookie cutters, cut out shapes, about 2-1/2 inches (6 cm) wide. Place on baking sheets. Sprinkle with sugar. Bake in centre of 350F (180C) oven until edges are golden, from 7 to 9 minutes. Remove to a rack to cool. Store cookies in an airtight container at room temperature up to 1 week or freeze up to 1 month.

Nutrition (per serving)

  • Calories
  • 63,
  • Protein
  • 1 g,
  • Carbohydrates
  • 9.6 g,
  • Fat
  • 2.3 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 11 mg.

These cookies, adapted from The Food Processor Bible (Whitecap) by Norene Gilletz, are made without butter–perfect for Jewish families who don’t mix meat and dairy at the same meal.