Name: Lemon Poppy Seed Cheesecake Cookies Recipe
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Cuisine: American
Ingredients: 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; 200 g cream cheese (cold); 1 tsp vanilla extract; 75 g powdered sugar; 1 tbsp agave or honey; 120 g heavy cream; Poppy seeds for sprinkling on top; Lemon slices for decoration

Ingredients

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

200 g cream cheese (cold)

1 tsp vanilla extract (for frosting)

75 g powdered sugar

1 tbsp agave or honey

120 g heavy cream

Poppy seeds for sprinkling on top (optional)

Lemon slices for decoration (optional)

Instructions

Step 1: Melt the butter gently in the microwave or on the stove without letting it bubble. Pour the melted butter into a large mixing bowl and chill in the fridge for about 20 minutes until it reaches room temperature.

Step 2: In a separate bowl, rub together the granulated sugar and lemon zest until the mixture resembles wet sand and the lemon aroma is released.

Step 3: Add the lemon sugar to the cooled butter and whisk together for 1 minute by hand or using a stand mixer with the paddle attachment.

Step 4: Beat in the egg and vanilla extract until fully combined.

Step 5: In another bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt. Gradually add these dry ingredients into the wet mixture and fold together with a spatula until just combined.

Step 6: Using a 2-tablespoon cookie scoop (about 53 g), portion out 11 cookies. Roll each scoop into a ball and place on a baking tray lined with parchment paper. Chill the cookie balls in the fridge for 30 minutes to set.

Step 7: Preheat the oven to 180ºC (355ºF) and line a baking sheet with parchment paper.

Step 8: Arrange 6 cookie balls on the prepared baking sheet and return the remaining 5 to the fridge. Bake each batch for 10-11 minutes one tray at a time.

Step 9: Let the cookies cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.

Step 10: For the cheesecake frosting, whip together cold cream cheese, vanilla extract, powdered sugar, agave or honey, and heavy cream in a mixer with a whisk attachment until stiff peaks form. Chill if preparing ahead.

Step 11: When ready to serve, pipe the frosting onto each cooled cookie in a swirl pattern, starting from the center moving outward. Sprinkle with poppy seeds and garnish with lemon slices or extra lemon zest if desired.

Tips & Variations

Chilling the cookie dough before baking helps maintain the cookies’ shape and enhances the texture.

Use fresh lemon zest for the brightest flavor; avoid zesting the white pith to prevent bitterness.

Substitute agave with honey or maple syrup in the frosting for a different sweetness profile.

For a dairy-free version, try using vegan cream cheese and a suitable non-dairy cream alternative.

FAQs

Can I make these cookies without poppy seeds?

Yes, you can omit poppy seeds if you prefer. The cookies will still taste delicious with the lemon flavor shining through.

How do I prevent the frosting from becoming too runny?

Make sure the cream cheese is well chilled and whip the frosting until stiff peaks form. If the frosting seems too soft, chill it in the refrigerator for 15-20 minutes before piping.