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Poppy Seed Cookies

Poppy Seed Cookies

Lemon and poppy seed butter cookies have been a time-honored classic since the 1930s. Our version adds Kellogg's Corn Flakes® cereal to the traditional recipe, adding a crunch to the classic recipe.

Prep Time: 20 minutes

Total Time: 1 hour

Servings: 24


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons poppy seeds
  • 1 cup butter or margarine, softened
  • 2/3 cup sugar
  • 3 egg yolks
  • 1/2 teaspoon grated lemon peel
  • 1 teaspoon vanilla
  • 2 cups Kellogg's Corn Flakes® cereal Buy Now


1. Stir together flour, salt and poppy seeds. Set aside.

2. In large mixing bowl beat butter, sugar, egg yolks, lemon peel and vanilla
until well combined. Add flour mixture, mixing well. Portion and shape dough into
1-inch balls. Roll in KELLOGG'S CORN FLAKES cereal. Place on ungreased
baking sheets, about 2 inches apart. Flatten slightly.

3. Bake at 375°F about 8 minutes or until edges are lightly browned. Remove from
baking sheets and cool or wire racks. Store in airtight container.

Nutrition Label