Save on Pinterest

Poppy Seed Thumbprints

My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon zest and poppy seeds help give this crisp cookie fantastic flavor. —Kelly Pember, Wheeler, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    5 dozen


  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1/2 cup canola oil
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • 1/3 cup seedless raspberry preserves


  • Preheat oven to 325°. In a large bowl, beat butter and confectioners' sugar until smooth. Beat in egg, oil, lemon zest and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into butter mixture.
  • Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
  • Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts
1 cookie: 65 calories, 4g fat (1g saturated fat), 8mg cholesterol, 32mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • nhersch
    Dec 1, 2017

    Needs more flavor and I also added 1/4 tsp lemon oil.

  • 2124arizona
    Jun 23, 2017

    The lemon peel here with the poppy seeds topped with the raspberry jam makes these a winner.

  • mjbeagles
    Jan 31, 2014

    I made these for my mom's annual cookie exchange, and they were a hit!

  • rnrs6
    Dec 1, 2013

    MaryRose- If you bake a cookie 3 minutes longer than the recipe calls, of course they are going to come out hard. It has nothing to do with the amount of flour. Cookies always harden after baking, so if you take them out soft and doughy in the middle, they will be chewy when they are cool.

  • 711baba
    Jan 2, 2012

    I have been making poppy seed cookies for54 years, this recipe is so delicious and easyto make. I didn't have canola oil so I used Mazola oil. I used my homemade pineapple-plum jam. I also used a smallicecream scoop and I was finished makingthem in no time. I even filled 4 cookies with Nutella also very good. Had to hidesome for myself before the grandkids andbig kids got at them. This will be on my listto make again.

  • lisakj
    Dec 31, 2011

    LOVED this recipe! So easy to make...very tasty.I didn't have raspberry used rhubarb/strawberry jam instead. I didn't have enough jam for one pan of cookies so substitued mini chocolate chips instead of the jam. Delicious. This recipe is a keeper!

  • hhenn020
    Dec 24, 2011

    No comment left

  • fizzball
    Dec 15, 2011

    I used all butter and homemade raspberry jam. They look lovely and taste great!

  • Emilyrf
    Dec 13, 2011

    Delicious! I used homemade strawberry rhubarb jam mixed with a little of homemade plum jelly and added 1/8 tsp of almond extract in place of the lemon peel because I didn't have any. They turned out great and I believe my boyfriend will love them too!

  • sstetzel
    Dec 11, 2011

    Mary-Rose I'm sorry you're disappointed. I can assure you that all published recipes are tested multiple times before they ever hit the pages of our magazines. In addition to that, if we notice a recipe getting multiple bad reviews here on the website we send it back to the Test Kitchen for another run through.