Description
Lemon Poppy Seed Cheesecake Cookies promise a delightful flavor, combining tangy lemon with the unique crunch of poppy seeds and a creamy 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 (for frosting)
- 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
- 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.
- 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, allowing the citrus oils to infuse.
- Once the butter has cooled, add the lemon sugar mixture. Whisk together by hand or with a stand mixer fitted with the paddle attachment for 1 minute until fully combined.
- Add the egg and vanilla extract to the butter mixture. Mix until the ingredients are fully blended.
- In a separate bowl, stir together flour, baking powder, baking soda, poppy seeds, and salt until evenly combined.
- Gradually add the dry mixture to the wet ingredients, folding with a spatula until a cohesive dough forms.
- Using a 2-tablespoon (approximately 53 g) cookie scoop, portion the dough into 11 balls. Roll each between your hands to achieve a smooth surface and arrange on a baking tray lined with parchment paper. Refrigerate shaped cookies for 30 minutes.
- While the cookies chill, preheat the oven to 180°C. Prepare a baking sheet with parchment paper.
- Once chilled, arrange 6 cookie dough balls on the prepared baking sheet and return remaining dough to the refrigerator. Bake for 10–11 minutes, then allow cookies to cool on the tray for 3 minutes before transferring to a wire rack. Repeat baking process with remaining dough.
- Let all cookies cool completely on a wire rack before frosting.
- In a medium bowl, whip together cold cream cheese, vanilla extract, powdered sugar, agave or honey, and heavy cream with an electric mixer or stand mixer fitted with the whisk attachment until stiff peaks form and the mixture holds its shape. If making ahead, cover and refrigerate until use.
- Transfer the frosting to a piping bag fitted with a round tip. Pipe a swirl of cheesecake frosting onto each cookie, beginning in the center and circling outward. Garnish with a sprinkle of poppy seeds and, if desired, extra lemon zest or lemon slices.
Notes
- Ensure the butter is cooled to room temperature before mixing.
- Piping bag can be substituted with a zip-lock bag with the corner cut off if you don’t have one.
- Cookies can be stored in an airtight container for up to a week.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg