Poppy Seed Cookies – a delicious recipe with butter, granulated sugar replacement, vanilla, egg yolks, flour, poppy seed. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F (190C).
2
Cream the butter with the sugar until light and fluffy.
3
Stir in the vanilla and egg yolks.
4
Mix in the flour and then the poppy seeds.
5
Shape into small balls using a cookie scoop or a tablespoon.
6
Place on a lightly greased cookie sheet.
7
Press in at the center of each cookie with the thumb.
8
Bake for 10 12 minutes or until lightly brown on the bottoms.
9
Remove to a rack and cool.
10
When cookies are cool, melt the chocolate chips.
11
Fill the thumb depressions of each cookie with a small amount of melted chocolate.
12
Make It Easier:
13
Place the melted chocolate in a small Zip-lock bag.
14
Close and cut a small hole in one of the bottom corners.
15
Use this disposable pastry bag to fill the centers of the cookies with chocolate.
920
kcal
Calories
58
g
Fat
85
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter, unsalted softened, 1/2 cup granulated sugar replacement, 1 tablespoon vanilla extract, 2 large egg yolks, and more.
Yes, Poppy Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
