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Lemon Poppy Seed Cheesecake Cookies Recipe

Lemon Poppy Seed Cheesecake Cookies Recipe
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★★★★★

4.9 from 5 reviews

Delight in these zesty Lemon Poppy Seed Cheesecake Cookies, featuring soft, tangy lemon cookies topped with a rich and creamy cheesecake frosting. Perfectly balanced with a hint of poppy seeds and a fresh lemon zest aroma, these cookies make a refreshing treat ideal for any occasion.

Ingredients

Scale

Cookie Ingredients

  • 200 g granulated sugar
  • 1 tbsp lemon zest
  • 110 g butter
  • 1 large egg (59–60 g with shell)
  • 1 tsp vanilla extract
  • 210 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 tsp salt

Cheesecake Frosting Ingredients

  • 200 g cold cream cheese
  • 1 tsp vanilla extract
  • 75 g powdered sugar
  • 1 tbsp agave or honey
  • 120 g heavy cream
  • Poppy seeds for sprinkling on top (optional)
  • Lemon slices or additional lemon zest for decoration (optional)

Instructions

  1. Prepare the butter: Melt the butter gently in a microwave or small saucepan over low-medium heat without bubbling to preserve its liquid content. Pour into a large mixing bowl and chill in the fridge until room temperature, about 20 minutes.
  2. Mix sugar and lemon zest: In a separate bowl, combine granulated sugar and lemon zest by rubbing them together until the texture resembles wet sand, releasing the bright citrus aroma.
  3. Combine butter and lemon sugar: Add the lemon-scented sugar mixture to the cooled butter. Whisk together for 1 minute using a rubber spatula or stand mixer with a paddle attachment.
  4. Add egg and vanilla: Incorporate the large egg and 1 teaspoon vanilla extract into the butter mixture until just combined.
  5. Mix dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt.
  6. Combine wet and dry ingredients: Gradually add the dry mix to the wet ingredients, folding with a rubber spatula until fully incorporated.
  7. Scoop and shape cookies: Using a 2 tablespoon (53 g) cookie scoop, portion out 11 cookies. Roll each into a ball with your hands and place on a baking tray lined with parchment paper. Chill the cookie balls in the fridge for 30 minutes to firm up.
  8. Preheat oven: Set oven temperature to 180ºC (355ºF) and prepare a baking sheet with parchment paper.
  9. Bake cookies: After chilling, arrange 6 cookies on a lined baking sheet and keep the rest refrigerated. Bake one tray at a time for 10-11 minutes until just set.
  10. Cool cookies: Let the baked cookies cool on the baking tray for 3 minutes before transferring to a wire rack to cool completely.
  11. Make cheesecake frosting: In a medium bowl or stand mixer with whisk attachment, whip together cold cream cheese, vanilla extract, powdered sugar, agave or honey, and heavy cream until stiff peaks form and the frosting holds shape. Chill if preparing ahead.
  12. Assemble and decorate: Transfer frosting to a piping bag fitted with a Wilton 2A tip. Pipe a swirl of cheesecake frosting atop each cooled cookie, starting from the center and moving outward. Sprinkle with poppy seeds and garnish with lemon slices or zest if desired.

Notes

  • Ensure the butter is melted gently without bubbling to retain moisture.
  • Chilling cookie dough is crucial to prevent spreading and ensure a soft texture.
  • Use cold cream cheese and heavy cream for the frosting to achieve the best consistency.
  • Store assembled cookies in the refrigerator as the frosting contains dairy.
  • For a vegan variant, substitute with vegan butter, cream cheese alternatives, and egg replacers.

Nutrition

Keywords: lemon poppy seed cookies, cheesecake frosting, lemon cookies, poppy seed dessert, homemade cookies, soft cookies, lemon zest cookies

Find it online: https://kitchenbyclara.com/lemon-poppy-seed-cheesecake-cookies-recipe/