They'll disappear as fast as you bake them.

Published on October 18, 2025

Credit:

Jason Donnelly | Food Styling: Annie Probst

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A splash of citrus and a spoonful of crunchy poppy seeds bring a refreshing brightness to this slice-and-bake icebox Christmas cookie. If you want to make the dough further ahead than 24 hours, shape and wrap then place the dough roll in an airtight container. Freeze up to 1 month. Before baking, slide the wrapped roll into a tall drinking glass placed on its side and thaw in the refrigerator overnight. Slice the dough as directed, rotating the roll frequently to avoid creating a flat side. Bake as directed for fresh-from-the-oven cookies!

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Ingredients

  • 1/2 cup salted butter, softened

  • 1/2 cup granulated sugar

  • 1 Tbsp. poppy seeds

  • 1/8 tsp. baking soda

  • 1 egg yolk

  • 1 Tbsp. milk

  • 2 tsp. lemon zest

  • 1/2 tsp. vanilla

  • 1 1/2 cups all-purpose flour

  • 1 cup powdered sugar

Directions

  1. In a medium bowl beat butter with a mixer on medium 30 seconds. Add granulated sugar, poppy seeds, and baking soda. Beat until combined, scraping bowl as needed. Beat in egg yolk, milk, zest, and vanilla. Beat in flour. Divide dough in half. Shape each portion into a 9-inch roll. Wrap each in waxed paper. Chill 4 to 24 hours.

  2. Preheat oven to 375°F. Line cookie sheets with parchment paper. Use a sharp knife to cut rolls into 1/2-inch slices. Place slices 1 inch apart on prepared cookie sheets.

  3. Bake until edges are firm and bottoms are lightly browned, 7 to 9 minutes. Transfer cookies to a wire rack. While cookies are still warm, gently toss in powdered sugar until coated. Return to wire rack; cool completely. When cool, toss cookies again in the powdered sugar, adding more if needed.