Description
These Lemon Poppy Seed Cheesecake Cookies are delightfully thick with a bright lemon flavor and crunchy poppy seeds, topped with a smooth, creamy cheesecake frosting. Perfectly balanced between tangy and sweet, these cookies make a refreshing and indulgent dessert treat.
Ingredients
Lemon Poppy Seed Cookies
- 200 g granulated sugar
- 1 tablespoon lemon zest
- 110 g butter
- 1 large egg (59-60 g with shell)
- 1 teaspoon vanilla extract
- 210 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon poppy seeds
- ½ teaspoon salt
Cheesecake Frosting
- 200 g cold cream cheese
- 1 teaspoon vanilla extract
- 75 g powdered sugar
- 1 tablespoon agave or honey
- 120 g heavy cream
Optional Toppings
- Poppy seeds for sprinkling on top
- Lemon slices for decoration
Instructions
- Melt Butter: Melt the butter gently in a microwave or small saucepan over low to medium heat, ensuring it does not bubble to preserve moisture. Pour into a large mixing bowl and chill in the fridge for about 20 minutes until cooled to room temperature.
- Mix Sugar and Lemon Zest: In a separate bowl, combine granulated sugar and lemon zest. Rub together until the mixture looks like wet sand to release the lemon oils and aroma.
- Combine Wet Ingredients: Once butter is cooled, add the lemon-sugar mixture and whisk or beat with a paddle attachment for one minute to combine.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract until fully combined.
- Mix Dry Ingredients: In another bowl, stir together all-purpose flour, baking powder, baking soda, poppy seeds, and salt.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until combined, taking care not to overmix.
- Scoop and Chill: Using a 2-tablespoon cookie scoop (about 53 g), portion out 11 cookies onto a tray lined with baking paper. Roll each into balls between your hands. Refrigerate the cookie balls for 30 minutes to firm up.
- Preheat Oven: Preheat oven to 180ºC (355ºF) and prepare a baking sheet lined with parchment paper.
- Bake Cookies: Place 6 cookie balls spaced apart on the baking sheet, keeping remaining ones chilled. Bake one tray at a time for 10-11 minutes.
- Cool Cookies: Remove from oven and let cookies rest on the baking sheet for 3 minutes as they are still soft. Then transfer to a cooling rack and allow to cool completely.
- Prepare Cheesecake Frosting: Using an electric mixer or stand mixer with a whisk attachment, whip together cold cream cheese, vanilla extract, powdered sugar, agave (or honey), and heavy cream until stiff peaks form and mixture holds shape. If not using right away, cover and refrigerate.
- Decorate Cookies: Fill a piping bag fitted with a Wilton 2A tip or similar and pipe the cheesecake frosting over cooled cookies using a swirl technique from center outward. Sprinkle with poppy seeds and garnish with lemon slices or additional lemon zest as desired.
Notes
- Chilling the cookie dough balls before baking helps cookies hold their shape and develop a chewy texture.
- Use a digital scale for ingredients to ensure precise measurements and best results in baking.
- Do not overbake the cookies; they will be soft when taken out but firm up as they cool.
- If making frosting ahead, keep it covered in the refrigerator to maintain freshness and texture.
- Optional toppings add visual appeal and extra lemon flavor, but the cookies are delicious without them as well.
