Description
Lemon Poppy Seed Cheesecake Cookies are a delightful fusion of zesty lemon and creamy cheesecake, making them a perfect treat for any occasion. These cookies feature a soft, thick texture enriched with poppy seeds, topped with a luscious cheesecake frosting that elevates their flavor profile. Ideal for spring gatherings, casual dessert nights, or just because, these cookies not only taste amazing but also look stunning when garnished with lemon slices and additional poppy seeds.
Ingredients
Scale
- 200 g granulated sugar
- 110 g butter
- 1 large egg
- 1 tbsp lemon zest
- 210 g all-purpose flour
- 1 tbsp poppy seeds
- 200 g cream cheese (for frosting)
- 120 g heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until fluffy. Add the egg, lemon zest, and vanilla extract; mix well.
- In another bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt. Gradually combine with wet ingredients until just mixed.
- Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing them evenly. Bake for about 10 minutes until lightly golden around edges. Cool on a wire rack.
- For the frosting, beat cold cream cheese until smooth. Add powdered sugar, vanilla extract, agave or honey, and heavy cream; mix until fluffy.
- Once cooled, frost each cookie generously and garnish with optional lemon slices and extra poppy seeds.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45g)
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Chill the dough for 30 minutes before baking to prevent spreading. Use room temperature ingredients for easier blending. Adjust sweetness by varying the amount of powdered sugar in the frosting.