Poppy Seed Sugar Cookies Food Processor
Delight your taste buds with these buttery, tender Poppy Seed Sugar Cookies, effortlessly prepared using a food processor for maximum simplicity and speed. Infused with the nutty crunch of poppy seeds and a hint of vanilla, these cookies are the perfect balance of sweet and savory. The cold butter technique ensures a perfectly flaky texture, while the food processor streamlines the dough preparation in minutes. With just 15 minutes of prep time and a quick bake of 12 minutes, these cookies are a versatile treat—ideal for dessert trays, afternoon tea, or thoughtful gift-giving. Plus, their simple storage makes them a convenient make-ahead option. Try these easy, elegant cookies and add a sprinkle of sophistication to your home baking!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 cup Unsalted butter (cold)
- 1 large Egg
- 2 tablespoons Poppy seeds
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In the food processor bowl, add the flour, granulated sugar, salt, and baking powder. Pulse a few times to combine.
Cut the cold butter into small cubes and add them to the food processor. Pulse until the mixture resembles coarse crumbs.
In a small bowl, whisk the egg and vanilla extract together. With the food processor running, pour the egg mixture through the feed tube and continue to process until the dough begins to clump together.
Add the poppy seeds to the dough and pulse a few times to evenly distribute them.
Turn the dough out onto a clean surface and gently knead it into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm up.
Roll the dough out onto a lightly floured surface to about 1/4 inch thickness. Use cookie cutters of your choice to cut out shapes and transfer them to the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your poppy seed sugar cookies, or store them in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 340.5 g | 124% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 151.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 367 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
