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Lemon Poppy Seed Cheesecake Cookies

Lemon Poppy Seed Cheesecake Cookies You Can't Resist

These Lemon Poppy Seed Cheesecake Cookies are a delightful balance of sweet and tart, perfect for brightening any afternoon.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 56 minutes
Servings: 11 cookies
Course: Cookies
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar Use light brown sugar for deeper flavor.
  • 2 tablespoons Lemon Zest Use fresh lemons for best potency.
  • 1/2 cup Butter (unsalted) Melted and cooled; coconut oil can be used as a substitute.
  • 1 large Egg Can substitute with a flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Feel free to swap with almond extract.
  • 2 cups All-Purpose Flour Can use a gluten-free blend.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 tablespoons Poppy Seeds Optional.
  • 1/2 teaspoon Salt
For the Cheesecake Frosting
  • 8 ounces Cream Cheese Use vegan cream cheese for a dairy-free version.
  • 1 cup Powdered Sugar Consider sugar alternatives for lightness.
  • 1/4 cup Heavy Cream Substitute with coconut cream for non-dairy alternative.

Equipment

  • Mixing bowl
  • Cookie scoop
  • Parchment paper
  • Oven
  • refrigerator
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Melt unsalted butter, cool slightly, and mix with granulated sugar and lemon zest to create a creamy base.
  2. Add large egg and vanilla extract to the mixture and stir until blended, resulting in a smooth batter.
  3. In another bowl, whisk flour, baking powder, baking soda, poppy seeds, and salt until there are no lumps.
  4. Combine wet and dry mixtures gently until just mixed, with visible lemon zest and poppy seeds.
  5. Portion out dough into 11 balls, chill on a parchment-lined sheet for 30 minutes.
  6. Preheat oven to 180ºC (355ºF).
  7. Bake cookies for 10 to 11 minutes until edges are lightly brown.
  8. Cool cookies on tray for 3 minutes before transferring to a wire rack.
  9. Whip cream cheese, vanilla, powdered sugar, and heavy cream until fluffy.
  10. Once cool, frost cookies generously and sprinkle with poppy seeds.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 4IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze unbaked dough balls for up to 3 months.

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