Description
Lemon Poppy Seed Cheesecake Cookies are everything I crave when the seasons begin to soften—bright citrus, tender crumb, and that luscious swirl of creamy cheesecake frosting. These cookies feel like sunshine baked into something delicate and indulgent.
Ingredients
Units
Scale
- 200 g granulated sugar
- 1 tablespoon lemon zest
- 110 g butter
- 1 large egg
- 1 teaspoon vanilla extract
- 210 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon poppy seeds
- 1/2 teaspoon salt
- 200 g cream cheese (cold)
- 1 teaspoon vanilla extract
- 75 g powdered sugar
- 1 tablespoon agave or honey
- 120 g heavy cream
Instructions
- Gently melt the butter and chill until room temperature
- Rub sugar and lemon zest together until fragrant
- Mix in cooled butter, then add egg and vanilla extract
- Whisk flour, baking powder, baking soda, poppy seeds, and salt
- Combine dry ingredients with wet mixture
- Scoop dough into balls and chill for 30 minutes
- Preheat oven to 180°C (355°F)
- Bake 10–11 minutes and cool completely
- Whip cream cheese, vanilla, powdered sugar, agave, and cream until stiff peaks
- Pipe frosting onto cooled cookies and garnish
Notes
Use fresh lemon zest for best flavor. Chill dough to prevent spreading. Always frost completely cooled cookies. Store unfrosted cookies at room temperature for 2 days or frosted cookies in the fridge for up to 4 days.