Almond poppy seed cookies

A last minute holiday cookie that is not only simple to prepare, but is also delicious. A sugar cookie base combines with almonds and poppy seeds to create a scrumptious treat in no time. Plus, no one will ever guess they came from a cookie mix!

Almond Poppy Seed Cookies

Yield 24 cookies Almond poppy seed cookies


  • 1  pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1/3 cup all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/2 cup butter , softened
  • 4 ounces cream cheese, softened
  • 1 1/2 teaspoons almond extract
  • 1 egg
  • 1/4 cup sliced or finely chopped almonds, if desired
  • 1 cup powdered sugar
  • 1 tablespoons freshly squeezed lemon juice
  • 2-3 tablespoons water


  1. Heat oven to 350 degrees F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, almond extract and egg until soft dough forms.
  2. Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet.
  3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
  4. In small bowl, mix powdered sugar, lemon juice and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Sprinkle with almonds. Store tightly covered in a single layer at room temperature.


Adapted from: Betty Crocker