Shared by Susan Spungen
Shared by Susan Spungen
Snappy Poppy Seed Cookies
Yield: 30 cookiesTime: 45 minutes
Snappy Poppy Seed Cookies
Yield: 30 cookiesTime: 45 minutesFamily Journey
Zhmerynka, UkraineBucharest, RomaniaPhiladelphia
New York City
When Susan Spungen visited her Ukrainian grandmother Pearl in Philadelphia, she was often greeted with a plate of crisp poppyseed cookies. When the most recent chapter of the Russia-Ukraine war broke out in 2022, it gave Susan the push she needed to reverse-engineer the cookies, testing recipes until she finally recreated the lightly sweet, poppy-studded treats.
This dough is made with oil and can be rolled out as soon as it comes together. Use as much flour as needed to roll it out and brush the excess off. Serve these cookies with tea.
Read more about Susan Spungen’s family story and try her recipes for toasted barley pilaf with mushrooms and dill and skillet-roasted beets with buttered kasha and walnuts.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 tablespoons poppy seeds
- ½ cup granulated sugar
- ¼ cup neutral vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
Preparation
Step 1
Heat oven to 350℉. In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds.
Step 2
In a separate small bowl, whisk together the sugar, oil, egg, and vanilla. Pour this mixture into the flour mixture and stir with a rubber spatula or wooden spoon until thoroughly combined.
Step 3
Scrape the dough onto a floured surface. Knead a few times to make sure everything is well combined.
Step 4
Cut off a manageable piece of dough (half or less), and roll it out on a well-floured surface until it is slightly thinner than ¼-inch thick.
Step 5
Use cookie cutters to cut into desired shapes, or cut by hand into triangles, and carefully transfer to a parchment-lined baking sheet. Repeat with remaining dough. Bake for 12 to 15 minutes, until browning on the edges.
Step 6
Transfer to a wire rack to cool. The cookies will keep well for up to a week in an airtight container, and much longer in the freezer.
