Bakery Style Poppy Seed Cookies
Looking for that perfect deli-style, bubbie-memory style cookie? Mun or Poppy Seed Cookies — it’s still a quintessential cookie classic.
Nothing beats simple, classic and nostalgic and that’s exactly what mun, or poppy seed cookies are all about. These are easily made from pantry ingredients and make batches of crisp, crunchy cookies in no time at all.
It’s a perfect cookie for dipping in tea, coffee, or for a midnight snack.
Melt-in-your-Mouth Poppy Seed Cookies
When you think of “bubbie’s” recipe or a caterer’s famed thin mun cookies, this is the one that comes to mind. Infinitely pure of taste, these light and thin, easy-to-roll cookies, are a lovely way to celebrate those simple moments.
3/4 cup canola oil
1 1/3 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure orange oil, optionmal
3 1/4 cups, approximately, all-purpose flour
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1/3 cup poppy seeds
Preheat oven to 350 F. Line two large baking sheets with parchment paper.
In a medium-sized bowl, briskly whisk together the oil and sugar. Whisk in the eggs vigorously, and then the vanilla and orange oil, mixing until well blended. Fold in flour, baking powder, salt, and poppy seeds.
Cover dough with a tea towel and let rest five to ten minutes. Working with a third of the dough at a time on a very well-floured board, roll out dough as thin as possible, between 1/16 and 1/8 inch. Make sure your rolling pin is well-dusted with flour — a heavy pin covered with a pastry or rolling pin stocking is ideal. Cut into two-inch rounds.
Bake until tops are lightly golden, 12–15 minutes.
Lightly brush each cookie with oil and sprinkle with sugar before baking