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Lemon Poppy Seed Cheesecake Cookies

Lemon Poppy Seed Cheesecake Cookies That Melt in Your Mouth

Indulge in these Lemon Poppy Seed Cheesecake Cookies that melt in your mouth, perfect for gatherings and a gluten-free twist.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 2 tablespoons Lemon Zest use fresh zest for best results
  • 1/2 cup Unsalted Butter can use margarine or vegan butter
  • 1 large Egg flax egg can be used for vegan option
  • 1 teaspoon Vanilla Extract use pure vanilla extract
  • 2 cups All-Purpose Flour substitute with gluten-free blend for gluten-free version
  • 1 teaspoon Baking Powder no specific substitutes recommended
  • 1 teaspoon Baking Soda no specific substitutes recommended
  • 2 tablespoons Poppy Seeds can be omitted if not desired
  • 1/4 teaspoon Salt
For the Frosting
  • 8 ounces Cream Cheese use vegan cream cheese for dairy-free option
  • 2 cups Powdered Sugar can be substituted with erythritol for sugar-free
  • 1/4 cup Heavy Cream use coconut cream as dairy-free option
Optional Toppings
  • 1 tablespoon Poppy Seeds for garnish
  • 1 slice Lemon Slices for decoration

Equipment

  • mixing bowls
  • hand mixer
  • Cookie scoop
  • Parchment paper
  • Baking sheets

Method
 

Step-by-Step Instructions
  1. Melt unsalted butter in a small saucepan over low heat, stirring until completely liquid, then cool to room temperature.
  2. Combine granulated sugar with freshly grated lemon zest in a large mixing bowl. Rub zest into the sugar until fragrant.
  3. Add cooled butter, egg, and vanilla extract to the lemon sugar mixture. Beat together until well combined.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, poppy seeds, and salt.
  5. Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Portion dough into balls and chill in the refrigerator for about 30 minutes.
  7. Preheat oven to 355°F (180°C). Bake cookie balls for 10-11 minutes until edges are slightly golden.
  8. Prepare cream cheese frosting by whipping cold cream cheese, vanilla extract, and powdered sugar until smooth. Gradually add heavy cream until stiff peaks form.
  9. Once cookies are cooled, pipe or spread the cream cheese frosting on top, then add optional poppy seeds and lemon slices for garnish.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 45mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 2 days. Freeze individually for up to 30 days. Reheat as needed.

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