Ingredients
Equipment
Method
Prepare the Lemon Poppy Seed Cookie Dough
- First, melt the 110g butter gently, then set it aside to cool completely to room temperature.
- While the butter cools, rub the 1 tablespoon of lemon zest into the 200g granulated sugar in a large mixing bowl. This action releases the lemon oils, infusing the sugar with intense citrus flavor.
- Combine the cooled butter with the lemon-infused sugar and beat until light and fluffy.
- Beat in the 1 large egg and 1 teaspoon of vanilla extract until just combined.
- In a separate medium bowl, whisk together the 210g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon poppy seeds, and ½ teaspoon salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Using a cookie scoop, portion the dough into 1.3 oz (about 1.5-2 tablespoons) balls. Place the scooped dough balls on a plate and chill in the refrigerator for at least 30 minutes. This chilling step is vital for the structure of your lemon poppy seed cheesecake cookies.
Bake the Cookies
- Preheat your oven to 355°F (180°C).
- Line your baking sheet with parchment paper to prevent sticking.
- Arrange the chilled cookie dough balls on the prepared baking sheet, leaving about two inches between each.
- Bake the cookies for 10-11 minutes, or until the edges are lightly set and golden, but the centers still look soft. Do not overbake to keep them perfectly chewy.
- Let the baked cookies cool on the baking tray for 3 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
Make the Cream Cheese Frosting
- While the cookies cool, prepare your luscious cream cheese frosting. In a large mixing bowl, whip the 200g cold cream cheese until it is completely smooth and free of lumps.
- Add the 75g powdered sugar and 1 teaspoon of vanilla extract to the cream cheese, mixing until just combined.
- Stir in the 1 tablespoon of agave or honey if you are using it.
- Gradually add the 120g heavy cream, starting on low speed and increasing to medium-high. Continue whipping until the frosting is light, fluffy, and holds stiff peaks. Ensure all ingredients are cold for the best results when making your frosting for the lemon poppy seed cheesecake cookies.
Assemble the Cookies
- Once your cookies are completely cool, it's time to assemble. Transfer the prepared cream cheese frosting to a piping bag fitted with your favorite tip (a star tip works beautifully).
- Pipe generous swirls of frosting onto the flat surface of each cooled cookie.
- For an elegant finish, garnish your frosted treats with a sprinkle of extra poppy seeds. You can also decorate a few with small, fresh lemon slices for an added touch of visual appeal. These finished lemon poppy seed cheesecake cookies are now ready to be enjoyed!
Nutrition
Notes
For best results, use fresh lemon zest and cold, full-fat cream cheese for frosting; chill dough for at least 30 minutes to prevent spreading. Store frosted cookies in the fridge (1-2 days) and bring to room temp before serving. Unfrosted cookies/dough freeze well. Try orange zest or almond extract for variations. Nutrition information is estimated based on common ingredients and serving sizes and may vary.