Description
Thick lemon poppy seed cookies topped with smooth cheesecake frosting. Bright citrus flavor meets creamy sweetness in every bite.
Ingredients
Scale
- 200 g granulated sugar
- 1 tablespoon lemon zest
- 110 g butter
- 1 large egg
- 1 teaspoon vanilla extract
- 210 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon poppy seeds
- 1/2 teaspoon salt
- 200 g cream cheese
- 1 teaspoon vanilla extract
- 75 g powdered sugar
- 1 tablespoon agave or honey
- 120 g heavy cream
- Extra poppy seeds for garnish
- Lemon slices or zest for decoration
Instructions
- Melt butter gently and cool to room temperature.
- Rub sugar and lemon zest together until fragrant.
- Mix cooled butter with lemon sugar.
- Add egg and vanilla extract and combine.
- Stir together flour, baking powder, baking soda, poppy seeds, and salt.
- Fold dry ingredients into wet ingredients.
- Scoop 11 cookie balls and chill for 30 minutes.
- Bake at 355°F for 10-11 minutes.
- Cool completely on rack.
- Whip cream cheese, vanilla, powdered sugar, agave, and heavy cream until stiff peaks form.
- Pipe frosting onto cooled cookies and garnish.
Notes
- Do not overheat butter.
- Chill dough to prevent spreading.
- Use fresh lemon zest for best flavor.
- Store frosted cookies in refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 357
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg