What makes these Lemon Poppy Seed Cheesecake Cookies unique?

These cookies combine the tangy zest of lemon and the subtle crunch of poppy seeds in a soft cookie, topped with a rich, creamy cheesecake frosting. The unique blend of flavors and textures makes them a delightful treat for any occasion.

Can I use bottled lemon juice instead of fresh lemon zest?

For the best flavor, fresh lemon zest is recommended as it provides a vibrant citrus aroma that bottled lemon juice cannot match. If fresh lemons aren't available, you might use a small amount of lemon oil or extract as a substitute, but adjust quantities as these are more concentrated than fresh zest.

How important is it to chill the cookie dough before baking?

Chilling the dough is crucial as it helps prevent the cookies from spreading too much during baking and ensures they maintain a nice, thick texture. The chill time allows the ingredients to meld together, resulting in a more flavorful cookie.

What are the keys to making the cheesecake frosting perfect?

. Ensure that the cream cheese is cold and the heavy cream is well-chilled before you begin. . Mix until just combined without overbeating to keep the frosting light and airy.

Can I make these cookies ahead of time? How should I store them?

Yes, you can prepare these cookies in advance. The unfrosted cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. The frosting can be made a day ahead and kept refrigerated. Assemble with frosting just before serving to maintain the best texture and freshness.

Lemon Poppy Seed Cheesecake Cookies

Description

These Lemon Poppy Seed Cheesecake Cookies are thick, soft, and bursting with fresh lemon flavor! Topped with a rich, velvety cheesecake frosting, these cookies are the perfect combination of tangy, sweet, and creamy. The poppy seeds add a subtle crunch that takes these cookies to the next level.

Ingredients

Scale

110g butter, melted
200g granulated sugar
1 tbsp lemon zest
1 large egg
1 tsp vanilla extract
210g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp poppy seeds
1/2 tsp salt
200g cream cheese (cold)
75g powdered sugar
1 tbsp agave or honey
120g heavy cream (cold)
1 tsp vanilla extract
Poppy seeds for garnish
Lemon slices for decoration (optional)

Instructions

Melt the butter and let it cool to room temperature.
Rub granulated sugar and lemon zest together to release the citrus oils.
Whisk melted butter into the sugar mixture, then add the egg and vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt.
Combine dry ingredients with wet ingredients and mix until just combined.
Portion out 11 cookie dough balls, refrigerate for at least 30 minutes.
Preheat oven to 355ºF (180ºC) and bake for 10-11 minutes.
Let cookies cool completely before frosting.
Beat cream cheese, powdered sugar, vanilla extract, and agave/honey until smooth.
Add heavy cream and whip until stiff peaks form.
Pipe frosting onto cooled cookies and garnish with poppy seeds and lemon slices.

Notes

Chill the dough before baking to maintain shape. Use cold cream cheese for perfect frosting consistency.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 14g
Sodium: 85mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: lemon poppy seed, cheesecake cookies, lemon cookies, dessert