Poppy Seed Sugar Cookies for Hanukkah (makes 2 dozen 2-inch cookies)

Prep Time: 10 mins Cook Time: 12 mins

nut free


  • 2 cups all purpose flour
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup powdered sugar
  • 2 teaspoons natural blue food dye


1. Preheat the oven to 325F

2. In a bowl, whisk together the flour, poppy seeds, baking powder and salt. Set aside.

3. In the bowl of a standing mixer or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.

4. Add the egg and vanilla and beat until incorporated.

5. Slowly add the flour mixture to the wet mixture and mix until a dough forms.

6. Shape the dough into a disk and roll out to 1/4 inch thick. If the dough is too soft, place it in the refrigerator for 10-20 minutes.

7. Use cookie cutters to cut out desired shapes, and bake for 10-15 minutes, until the edges begin to turn golden brown.

8. In a small bowl, combine the powdered sugar and natural blue dye to make the icing. Allow cookies to cool completely before icing.