Lemon Poppy Seed Cheesecake Cookies (Printable Version)
Fresh lemon, poppy seeds, and creamy cheesecake frosting pair in these tender, flavorful cookies.
# What You'll Need:
→ Lemon Poppy Seed Cookies
01 -
200 g granulated sugar
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1 tablespoon finely grated lemon zest
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110 g unsalted butter
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1 large egg
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1 teaspoon vanilla extract
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210 g all-purpose flour
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0.5 teaspoon baking powder
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0.5 teaspoon baking soda
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1 tablespoon poppy seeds
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0.5 teaspoon fine salt
→ Cheesecake Frosting
11 -
200 g cold cream cheese
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1 teaspoon vanilla extract
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75 g powdered sugar
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1 tablespoon agave syrup or honey
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120 g heavy cream
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Poppy seeds for garnish (optional)
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Lemon slices for decoration (optional)
# Step-by-Step Guide:
01 -
Gently melt the butter using a microwave or saucepan over low-medium heat, taking care not to let it bubble. Transfer the melted butter to a large mixing bowl and refrigerate until cooled to room temperature, about 20 minutes.
02 -
In a separate bowl, combine granulated sugar and lemon zest. Use your fingers to rub the mixture together until the sugar appears moist and fragrant.
03 -
Add the cooled butter to the lemon sugar and whisk together for one minute using a spatula or a stand mixer with the paddle attachment.
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Add the egg and vanilla extract to the mixture, stirring until fully combined.
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In a new bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt.
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Add the dry mixture to the wet ingredients and fold together with a spatula until a uniform dough forms.
07 -
Use a 2-tablespoon (approx. 53 g) cookie scoop to form 11 dough portions. Roll each into a ball and place on a baking tray lined with baking paper. Refrigerate for 30 minutes.
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Preheat the oven to 180°C. Line a baking sheet with parchment paper.
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Arrange 6 cookies on the prepared baking sheet, leaving the remainder in the fridge. Bake each batch for 10–11 minutes. Repeat with remaining dough.
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Let cookies cool on the tray for 3 minutes, then transfer to a wire rack to cool completely.
11 -
In a bowl, beat together cream cheese, vanilla extract, powdered sugar, agave or honey, and heavy cream with an electric mixer until stiff peaks form. Cover and refrigerate if preparing ahead.
12 -
Transfer the frosting to a piping bag fitted with a round tip. Pipe frosting in a spiral onto cooled cookies. Sprinkle with poppy seeds and adorn with lemon slices if desired.
# Additional Notes:
01 -
Use a digital kitchen scale for precise measurement to ensure optimal texture.
02 -
Chilling the dough improves structure and helps the cookies retain their shape during baking.
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Cookies are delicate when hot; allow them to cool slightly before transferring to a rack.