Poppy Seed Sugar Cookies (Food Processor)

“For these cookies the orange juice takes the place of milk! Making these on a processor insures a light-textured cookie. You can omit the poppy seeds if desired, these cookies will keep well in an airtight container at room temperature for several weeks or freeze for up to 2 months. prep time does not include rolling out dough.”

Ingredients Nutrition


  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. Divide the dough into 4 equal pieces.
  5. Cover the dough with plastic wrap and let sit at room temperature for 15 minutes before rolling out.
  6. Roll each piece on a lightly floured surface into a rectangle (about 1/8-inch thick).
  7. Using assorted cookie cutters, cut into different shapes.
  8. Carefully coat each cookie in sugar.
  9. Place sugar-side up on a greased cookie sheet.
  10. Bake for 8-10 minutes or until golden brown.
  11. Cool slightly on baking sheet then transfer to a rack to cool.

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