Poppy Seed Thumbprints

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Poppy Seed Thumbprints

Poppy Seed Thumbprints

Our Test Kitchen manager and resident master baker, Stacy Fraser, loves this variation on a classic jam thumbprint. Poppy seeds give the cookies extra flair with very little effort. Though you can use any jam, cherry is particularly divine. A new mom, Stacy plans to make these part of a family tradition with her son Sawyer.

Nutrition Profile: Heart Healthy   Low Calorie   Low Carb   Low Sat Fat   Low Sodium  

Serves 30

Prep Time 20 min

Total Time 70 min.


  • 1 2/3 cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 2 tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 1/2 cup (1 sti unsalted butter, slightly softened
  • 1/2 cup canola oil
  • 1 cup confectioners’ sugar
  • 1 large egg
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/3 cup cherry or other fruit preserves

Cooking Directions

Step 1

Position rack in center of oven; preheat to 300°F.

Step 2

Whisk whole-wheat flour, all-purpose flour, poppy seeds and salt in a large bowl. Beat butter, oil and sugar in another large bowl with an electric mixer on high speed until creamy. Add egg, lemon zest and vanilla; beat to combine. Stir in the dry ingredients with a spoon until just combined.

Step 3

Form tablespoonfuls of dough into balls and place on an ungreased baking sheet, spacing the cookies about 2 inches apart. Gently press the tip of your thumb or finger in the center of each cookie. Place 1/2 teaspoon preserves in each indentation.

Step 4

Bake the cookies, one batch at a time, until the edges are lightly golden, 28 to 30 minutes. Immediately transfer to a wire rack to cool completely.