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Lemon Poppy Seed Cheesecake Cookies

Lemon Poppy Seed Cheesecake Cookies – Bright, Creamy & Bursting with Citrus Flavor!
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Delightfully simple Lemon Poppy Seed Cheesecake Cookies topped with luscious cheesecake frosting.

Ingredients

Scale
  • 200 g granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 110 g unsalted butter
  • 1 large egg (59–60 g with shell)
  • 1 teaspoon pure vanilla extract
  • 210 g all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 tablespoon poppy seeds
  • 0.5 teaspoon fine salt
  • 200 g cold cream cheese
  • 1 teaspoon pure vanilla extract
  • 75 g powdered sugar
  • 1 tablespoon agave syrup or honey
  • 120 g cold heavy cream
  • Poppy seeds, for sprinkling (optional)
  • Lemon slices or extra lemon zest, for garnish (optional)

Instructions

  1. Melt the butter gently in the microwave or in a saucepan over low-medium heat, ensuring it does not bubble. Transfer the melted butter to a large mixing bowl and chill in the refrigerator until it reaches room temperature, approximately 20 minutes.
  2. In a separate bowl, combine granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it resembles damp sand.
  3. Once the butter has cooled, add the lemon sugar mixture. Whisk together until fully combined.
  4. Add the egg and vanilla extract to the butter mixture. Mix until fully blended.
  5. In a separate bowl, stir together flour, baking powder, baking soda, poppy seeds, and salt until evenly combined.
  6. Gradually add the dry mixture to the wet ingredients, folding with a spatula until a cohesive dough forms.
  7. Using a 2-tablespoon cookie scoop, portion the dough into 11 balls. Roll each between your hands for a smooth surface and arrange on a baking tray lined with parchment paper. Refrigerate shaped cookies for 30 minutes.
  8. While the cookies chill, preheat the oven to 180°C. Prepare a baking sheet with parchment paper.
  9. Once chilled, bake 6 cookie dough balls on the prepared baking sheet for 10–11 minutes, cooling on the tray for 3 minutes before transferring to a wire rack. Repeat with remaining dough.
  10. Let all cookies cool completely on a wire rack before frosting.
  11. In a medium bowl, whip together cold cream cheese, vanilla extract, powdered sugar, agave or honey, and heavy cream until stiff peaks form. If making ahead, cover and refrigerate until use.
  12. Transfer frosting to a piping bag fitted with a round tip. Pipe a swirl of frosting onto each cookie and garnish with a sprinkle of poppy seeds or lemon zest/slices if desired.

Notes

  • Ensure butter is fully cooled before mixing with other ingredients.
  • Cookies can be stored in an airtight container for up to a week.
  • Frosting can be made ahead of time and stored in the refrigerator.

Nutrition

Find it online: https://www.spiritsdrink.com/lemon-poppy-seed-cheesecake-cookies-recipe/