Lemon Poppy Seed Cheesecake Cookies
Thick lemon poppy seed cookies topped with creamy cheesecake frosting offer a delightful balance of citrus and rich flavor, perfect for satisfying dessert cravings.
Equipment
- 1 cookie scoops 2 tbsp size or 53 g
- 1 baking sheet lined with baking paper
- 1 mixing bowl
- 1 rubber spatula
- 1 electric mixer or stand mixer with whisk attachment
- 1 piping bag with Wilton 2A or similar tip
Ingredients
- ¾ cup granulated sugar 200 g
- 1 tablespoon lemon zest
- 7 ¾ tablespoons butter 110 g, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour 210 g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- 7 ounces cream cheese 200 g, cold
- 1 teaspoon vanilla extract
- ½ cup powdered sugar 75 g
- 1 tablespoon agave or honey
- ½ cup heavy cream 120 g
- Poppy seeds for sprinkling optional
- Lemon slices for decoration optional
Instructions
- Melt butter gently without boiling; chill in fridge for about 20 minutes until cooled to room temperature.
- In a bowl, rub granulated sugar and lemon zest together until textured like wet sand to release flavor.
- Whisk cooled butter with lemon sugar mixture using a spatula or mixer for 1 minute.
- Add egg and vanilla extract, mix until fully combined.
- In a separate bowl, combine flour, baking powder, baking soda, poppy seeds, and salt.
- Add dry ingredients to wet ingredients and gently fold with a spatula until just combined.
- Using a 2 tbsp cookie scoop, portion dough into 11 balls; roll and chill on a baking tray for 30 minutes.
- Preheat oven to 355°F (180°C). Place 6 cookies on a lined baking sheet, keep the rest chilled.
- Bake the first batch for 10-11 minutes, then let cool on tray for 3 minutes before transferring to a wire rack to cool completely.
- Repeat baking with remaining cookies.
- For frosting, whip cream cheese, vanilla, powdered sugar, agave or honey, and heavy cream using an electric or stand mixer until stiff peaks form.
- Fill a piping bag fitted with a star tip and pipe frosting in swirls on cooled cookies.
- Garnish with poppy seeds and lemon slices if desired.
Notes
- Weigh ingredients for best accuracy, especially flour and sugar.
- Chill cookie dough to prevent spreading during baking.
- Store cookies refrigerated; frosting benefits from chilled storage.
- Use fresh lemon zest for brightest citrus flavor.
- Frosting can be made a day ahead and refrigerated.