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.”
READY IN:
28mins
SERVES:
50
UNITS:
US

Ingredients Nutrition

Directions

  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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