Dairy-Free • Contains Eggs • Contains Gluten
Mohn cookies are the poppy seed cookies that Ashkenazi grandmothers baked by the sheet pan. Mohn is the Yiddish word for poppy seeds, and these simple, fragrant cookies have been a fixture of Jewish baking from Vilna to Vienna. They are crispy at the edges, tender in the middle, and speckled throughout with tiny blue-black poppy seeds that add a subtle nuttiness.
Poppy seeds hold a special place in Ashkenazi cuisine. They appear in hamantaschen filling, strudels, and rolls (mohnstrudel), but these humble cookies may be the simplest and most satisfying way to enjoy them. A hint of lemon zest brightens the flavor, while a generous amount of poppy seeds gives each bite a delicate crunch.
These are not fussy cookies. No piping bags, no tempering chocolate, no rolling and cutting. Just mix, scoop, bake, and enjoy with a cup of tea. They are the kind of cookie that belongs in a tin on the kitchen counter, ready for anyone who walks through the door.
What Makes This Special
- Loaded with poppy seeds — 60 g in the dough for flavor and texture in every bite.
- Lemon brightness — zest and a touch of juice lift the earthy poppy seeds.
- Simple one-bowl recipe — no special equipment, no chilling, no rolling.
- Pareve — perfect for any occasion, any meal.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
Uses vegetable oil. No dairy.
Hafrashat Challah
This recipe uses approximately 250 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: Mezonot
- After eating: Al HaMichya
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| All-purpose flour | 250 g | 1⅞ cups | 100% |
| Granulated sugar | 150 g | ¾ cup | 60% |
| Poppy seeds | 60 g | ⅓ cup + 1 Tbsp | 24% |
| Baking powder | 5 g | 1 tsp | 2% |
| Fine sea salt | 3 g | ½ tsp | 1.2% |
| Neutral vegetable oil | 80 g | ⅓ cup | 32% |
| Large eggs | 100 g | 2 large | 40% |
| Lemon zest | 6 g | 1 Tbsp (2 lemons) | 2.4% |
| Vanilla extract | 5 g | 1 tsp | 2% |
| Total Dough Weight | ~659 g | — | — |
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
Whisk flour, sugar, poppy seeds, baking powder, and salt in a large bowl.
Step 2: Add Wet Ingredients
Add oil, eggs, lemon zest, and vanilla. Stir with a spatula or wooden spoon until a thick, uniform dough forms. Do not overmix.
Step 3: Scoop and Bake
Preheat oven to 175°C (350°F). Drop rounded tablespoons of dough onto parchment-lined sheet pans, spacing 5 cm apart. Flatten slightly with the back of a spoon or your palm.
Step 4: Bake
Bake 12–15 minutes until the edges are golden and the centers look just set. They will firm up as they cool. Cool on the pan 5 minutes, then transfer to a wire rack.
Storage & Make-Ahead
- Room temperature: 7–10 days in an airtight container. These keep exceptionally well.
- Freezing: Up to 3 months. Thaw at room temperature or enjoy straight from the freezer.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Cookies spread too much | Oven too low or too much oil | Ensure oven is fully preheated. Measure oil precisely. |
| Cookies are too hard | Overbaked | Pull when edges are golden but centers look slightly underdone. They firm as they cool. |
| No poppy seed flavor | Seeds are stale | Fresh poppy seeds should smell faintly nutty. Old seeds taste like nothing. Buy from a store with high turnover. |
Frequently Asked Questions
Can I toast the poppy seeds first?
Yes, toasting in a dry skillet for 2–3 minutes intensifies their nutty flavor. Cool completely before adding to the dough.
Can I make these dairy?
Yes. Replace oil with 80 g melted butter for a richer flavor. The cookies will be slightly crisper and more buttery.
Are poppy seeds kosher for Passover?
Poppy seeds themselves are kosher for Passover for most communities (they are not kitniyot according to most authorities), but this recipe contains flour and is not suitable for Pesach.
What are these cookies traditionally served at?
Mohn cookies are traditional Purim treats (alongside hamantaschen with poppy seed filling) and are popular year-round as tea cookies in Ashkenazi homes. They also appear at shiva visits, in mishloach manot, and at kiddush.
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