Poppy Seed Sugar Cookies (Food Processor) – a delicious recipe with eggs, sugar, vegetable oil, vanilla, orange juice, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set oven to 375 degrees.
2
Fit processor with steel blade and process the eggs with sugar, oil, juice and vanilla until blended (about 3-5 seconds).
3
Add in flour, baking powder and poppy seeds; process until just blended using on/off pulses (do not over mix!
4
).
5
Divide the dough into 4 equal pieces.
6
Cover the dough with plastic wrap and let sit at room temperature for 15 minutes before rolling out.
7
Roll each piece on a lightly floured surface into a rectangle (about 1/8-inch thick).
8
Using assorted cookie cutters, cut into different shapes.
9
Carefully coat each cookie in sugar.
10
Place sugar-side up on a greased cookie sheet.
11
Bake for 8-10 minutes or until golden brown.
12
Cool slightly on baking sheet then transfer to a rack to cool.
826
kcal
Calories
36
g
Fat
110
g
Carbs
16
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large eggs, ¾ cup sugar, ½ cup vegetable oil, 2 teaspoons vanilla (or use almond extract), and more.
Yes, Poppy Seed Sugar Cookies (Food Processor) 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.
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