Lemon Poppy Seed Cheesecake Cookies
Lemon Poppy Seed Cheesecake Cookies are a delightful treat that perfectly combines the tangy brightness of lemon with the nutty crunch of poppy seeds. These thick and chewy cookies are topped with a creamy cheesecake frosting, creating a dessert that’s both refreshing and indulgent. Ideal for parties, casual gatherings, or simply enjoying at home, these cookies will impress family and friends alike. With simple steps and accessible ingredients, you’ll find yourself reaching for this recipe time and again.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 200 g granulated sugar
- 110 g butter
- 1 large egg
- 1 tbsp lemon zest
- 210 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp poppy seeds
- For frosting: 200 g cream cheese, 75 g powdered sugar, 120 g heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Add lemon zest, egg, and mix well.
- In another bowl, combine flour, baking powder, baking soda, poppy seeds, and salt. Gradually add to the wet mixture until combined.
- Scoop tablespoon-sized portions onto the prepared baking sheet and bake for about 10 minutes until edges are lightly golden.
- For frosting, beat cream cheese with powdered sugar until smooth; add whipped heavy cream until combined.
- Frost cooled cookies generously with cheesecake frosting.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg