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Easter is in one week, so I started decorating my home with all the decorations I have from the previous years, and of course, I always buy something new to make me feel better. I made a post with all my Easter essentials; if you’re interested, you can check here: Easter Shopping List

If you read my other articles, you can see that I make royal icing sugar cookies for almost every occasion. I’ve never made Easter cookies over the years, so this year I decided to give it a try. In the basic recipe for sugar cutout cookies, I added a little bit of poppy seed, because poppy seed reminds me of Easter (my mother always makes poppy seed desserts this time of the year). It is a very small modification, but it makes all the difference in taste and also in presentation.

Baking Poppy Seed Easter Cookies
Easter Poppy Seed Cookies
Easter Poppy Seed Cookies
Poppy seed easter cookies
Easter Poppy Seed Cookies
Easter Poppy Seed Cookies

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Ingredients:

Poppy Seed Cookies:

170 g butter (softened)
150 g sugar
2 eggs
1 tsp vanilla extract
370 g all purpose flour
1/2 tsp baking powder
1/4 tsp salt
20 g poppy seeds
2 tsp lemon zest (optional)

Royal Icing:

1 egg white
150 g powdered sugar
Food colorings

Directions:

1. In a large bowl beat butter with sugar with an electric mixer until smooth. Add eggs and vanilla extract and continue mixing

2. In another bowl mix flour, baking powder, salt, poppy seeds and lemon zest (if using). Add this mixture in the butter mixture and mix on low speed. Continue by kneading the dough by hand until it’s all combined

3. Wrap the dough in a plastic wrap and put it in the fridge for 1 hour to chill or 20 minutes in the freezer

4. Preheat the oven to 180 ยฐC/350 F. Line 3 baking trays with parchment paper

5. Roll the dough on a floured surface with a rolling pin, around 6 mm thick (I use this adjustable rolling pin, with removable multi-sized discs to ensure getting the desired thickness of the rolled dough). With a cookie cutter cut any shapes you like. Line the cookies on the baking trays and bake them around 10 minutes, depending on their size. Allow cookies to cool for 5 minutes, then transfer them to a cooling rack to cool completely

Adjustable Rolling Pin
Adjustable Rolling Pin

6. For the royal icing beat the egg white until frothy. Add the powdered sugar and mix until you get thick mass. If the frosting is not enough thick add more powdered sugar until you get the right consistency. If you’re using food colorings divide the mixture, add the food colorings and mix it until the icing is homogenous. Pour it in a piping bag and start decorating.

Edible Pen
Edible Pen

Wishing you and all your loved ones a very Happy Easter!

Celebrating Easter, Easter Poppy Seed Cookies
Celebrating Easter, Easter Poppy Seed Cookies

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6 Comments

    • Thanks. I was surprised by the recipe when I first read it a while ago. I had to try them because I love using poppy seed in recipes.

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