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Close-up of lemon poppy seed cheesecake cookies with cream cheese frosting, decorated with lemon slices and poppy seeds.
Alyssa

Lemon Poppy Seed Cheesecake Cookies

These delicious thick lemon poppy seed cookies are topped with a smooth cheesecake frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 11 cookies
Course: Desserts
Cuisine: American
Calories: 357
Ingredients Method Notes

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
  • 200 g cream cheese (cold)
  • 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 for decoration (optional)

Method
 

  1. Melt the butter in the microwave or in a small saucepan over low-medium heat until it reaches room temperature. Mix the granulated sugar and lemon zest together.
    1 tbsp lemon zest, 110 g butter, 1 large egg (59-60 g with shell)
  2. Whisk together the melted butter, sugar, and zest, then add the egg and vanilla until combined.
    1 tbsp lemon zest, 1 tsp vanilla extract, 210 g all-purpose flour
  3. In a separate bowl, combine dry ingredients, then mix with wet ingredients until combined.
    1/2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp poppy seeds, 1/2 tsp salt, 200 g cream cheese (cold)
  4. Scoop out and shape the cookie dough, chill for 30 minutes, then bake for 10-11 minutes.
  5. Make the cheesecake frosting and pipe it onto the cooled cookies before serving.
    1 tsp vanilla extract, 75 g powdered sugar, 1 tbsp agave or honey, 120 g heavy cream, Poppy seeds for sprinkling on top (optional)

Notes

Optional: Add poppy seeds and lemon slices for decoration.