Description
These Lemon Poppy Seed Cheesecake Cookies combine zesty lemon flavor with the crunch of poppy seeds and a rich, creamy cheesecake frosting. Soft-baked with a tender crumb and topped with a luscious whipped cream cheese frosting, these cookies are perfect for a refreshing treat or special occasion.
Ingredients
Cookies
- 200 g granulated sugar
- 1 tbsp lemon zest
- 110 g butter
- 1 large egg (59-60 g with shell)
- 1 tsp vanilla extract
- 210 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp poppy seeds
- 1/2 tsp salt
Cheesecake Frosting
- 200 g cream cheese (cold)
- 1 tsp vanilla extract
- 75 g powdered sugar
- 1 tbsp agave or honey
- 120 g heavy cream
Optional Garnishes
- Poppy seeds for sprinkling on top
- Lemon slices for decoration
Instructions
- Melt Butter: Melt the butter gently in the microwave or on the stove over low-medium heat without boiling. Pour it into a large mixing bowl and chill in the fridge for about 20 minutes until it reaches room temperature.
- Prepare Lemon Sugar: In a separate bowl, rub together granulated sugar and lemon zest until it looks like wet sand, releasing the lemon oils and aroma.
- Mix Wet Ingredients: Add the cooled melted butter to the lemon sugar and mix with a rubber spatula or stand mixer paddle for 1 minute until combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture and mix until fully blended.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt.
- Form Dough: Add the dry ingredients into the wet mixture and gently fold with a spatula until combined into a cohesive dough.
- Scoop Cookies: Using a 2 tbsp (53 g) cookie scoop, portion out 11 cookies onto a baking tray lined with parchment paper. Roll each cookie dough ball between your hands to smooth them, then place them in the fridge for 30 minutes to firm up.
- Preheat Oven: Preheat the oven to 180ºC (355ºF) and prepare a baking sheet lined with parchment paper.
- Bake Cookies: Place 6 cookies on the lined baking sheet and keep the remaining 5 refrigerated. Bake the tray for 10-11 minutes until set and lightly golden around the edges. Repeat with the remaining cookies.
- Cool Cookies: Let baked cookies cool on the baking sheet for 3 minutes, then transfer them to a cooling rack to cool completely.
- Make Frosting: In a medium bowl, use an electric mixer or stand mixer with whisk attachment to whip cream cheese, vanilla extract, powdered sugar, agave or honey, and heavy cream together until stiff peaks form and the frosting holds its shape. Chill covered until ready to serve.
- Decorate Cookies: Transfer frosting to a piping bag fitted with a tip (e.g., Wilton 2A). Pipe frosting onto each cookie in a swirl from center outward. Optionally sprinkle with poppy seeds and garnish with lemon slices or additional lemon zest.
Notes
- Ensure butter is cooled to room temperature before mixing to avoid melting the sugar and losing texture.
- Chilling the dough before baking helps the cookies hold their shape and prevents spreading.
- Use cold cream cheese for the frosting to achieve stiff, stable peaks.
- Make frosting right before serving or store covered in the fridge for up to 2 days.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
