Why Make This Recipe
These Sensational Lemon Poppy Seed Cheesecake Cookies are a delightful blend of flavors that make them perfect for any occasion. They’re not just cookies; they offer a luxurious cream cheese frosting that takes them to the next level. If you love the tangy taste of lemon combined with poppy seeds, you will enjoy these cookies. Plus, they are easy to make and look impressive when served to friends and family.
How To Make Sensational Lemon Poppy Seed Cheesecake Cookies
Ingredients
- 200 g granulated sugar (or 1 cup)
- 1 tbsp lemon zest (from 1-2 lemons)
- 110 g butter (melted, or 1/2 cup / 1 stick)
- 1 large egg (59-60 g with shell)
- 1 tsp vanilla extract
- 210 g all-purpose flour (or 1 3/4 cups)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp poppy seeds
- 1/2 tsp salt
- 200 g cream cheese (cold, or 7 oz)
- 1 tsp vanilla extract
- 75 g powdered sugar (or 3/4 cup)
- 1 tbsp agave or honey
- 120 g heavy cream (or 1/2 cup)
- Poppy seeds for sprinkling on top
- Lemon slices or extra lemon zest for decoration
Directions
- Melt the butter in the microwave or a small saucepan over low-medium heat. Let it cool down to room temperature in the fridge for about 20 minutes.
- In a bowl, combine the granulated sugar and lemon zest. Rub it together to release the lemon flavors until it looks like wet sand.
- Once the butter has cooled, add it to the lemon sugar mixture. Whisk it together for 1 minute until it looks creamy, either by hand or using a stand mixer.
- Add the egg and vanilla extract, mixing until combined. The mixture will be smooth.
- In a separate bowl, mix the flour, baking powder, baking soda, poppy seeds, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined into a soft dough.
- Use a cookie scoop to scoop out the dough onto a tray lined with baking paper. Roll them between your hands to form balls and refrigerate for 30 minutes to prevent spreading.
- Preheat your oven to 180ºC / 355ºF and prepare a baking sheet with baking paper.
- Place six cookies on the baking sheet and keep the rest in the fridge. Bake for 10-11 minutes until the edges are lightly golden.
- Allow the cookies to cool on the tray for 3 minutes, then transfer them to a cooling rack until completely cool.
- For the frosting, whip the cream cheese, powdered sugar, agave or honey, and heavy cream in a mixer until it holds stiff peaks. Keep it in the fridge until ready to serve.
- When serving, pipe the cheesecake frosting on top of each cookie and garnish with poppy seeds and lemon zest or slices.
How to Serve Sensational Lemon Poppy Seed Cheesecake Cookies
These cookies make a sweet treat for tea time, dessert, or any festive gathering. You can serve them plain or with extra cream cheese frosting on the side. They pair wonderfully with a cup of tea or coffee, making them a delightful addition to any table.
How to Store Sensational Lemon Poppy Seed Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator for up to a week. If you’re making the frosting ahead of time, refrigerate it separately and assemble the cookies just before serving.
Tips to Make Sensational Lemon Poppy Seed Cheesecake Cookies
- Make sure to let the butter cool completely before mixing it with the sugar to create a smooth batter.
- Refrigerate the cookie dough to prevent spreading and to achieve a nice shape.
- If you want a stronger lemon flavor, consider adding more lemon zest to the dough.
Variations
You can customize these cookies by adding other flavors, such as almond extract instead of vanilla, or even incorporating white chocolate chips for extra sweetness. Additionally, you can switch up the decoration by using lime zest instead of lemon for a different citrus twist.
FAQs
1. Can I freeze these cookies?
Yes, you can freeze the baked cookies without frosting. Just place them in an airtight container or freezer bag for up to 3 months.
2. Is it necessary to use cream cheese for frosting?
While cream cheese adds a delicious tang, you can use a simple whipped cream frosting instead if you prefer a lighter option.
3. How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure the other ingredients, like baking powder and jam, are also gluten-free.
Conclusion
In conclusion, these Sensational Lemon Poppy Seed Cheesecake Cookies are a cheerful treat perfect for any gathering. They bring together a delightful mix of flavors and textures, making them a favorite. Don’t forget to check out more delicious recipes like Lemon Blueberry Cheesecake Cookies or Lemon Cheesecake Cookies to expand your baking repertoire!
Sensational Lemon Poppy Seed Cheesecake Cookies
Ingredients
For the cookie dough
- 200 g 200 g granulated sugar or 1 cup
- 1 tbsp 1 tbsp lemon zest from 1-2 lemons
- 110 g 110 g butter melted, or 1/2 cup / 1 stick
- 1 large 1 large egg 59-60 g with shell
- 1 tsp 1 tsp vanilla extract
- 210 g 210 g all-purpose flour or 1 3/4 cups
- 1/2 tsp 1/2 tsp baking powder
- 1/2 tsp 1/2 tsp baking soda
- 1 tbsp 1 tbsp poppy seeds
- 1/2 tsp 1/2 tsp salt
For the cream cheese frosting
- 200 g 200 g cream cheese cold, or 7 oz
- 1 tsp 1 tsp vanilla extract
- 75 g 75 g powdered sugar or 3/4 cup
- 1 tbsp 1 tbsp agave or honey
- 120 g 120 g heavy cream or 1/2 cup
For garnish
- Poppy seeds for sprinkling on top
- Lemon slices or extra lemon zest for decoration
Instructions
Preparation
- Melt the butter in the microwave or a small saucepan over low-medium heat and let it cool down to room temperature in the fridge for about 20 minutes.
- In a bowl, combine the granulated sugar and lemon zest. Rub it together to release the lemon flavors until it looks like wet sand.
- Once the butter has cooled, add it to the lemon sugar mixture. Whisk it together for 1 minute until it looks creamy.
- Add the egg and vanilla extract, mixing until combined. The mixture will be smooth.
- In a separate bowl, mix the flour, baking powder, baking soda, poppy seeds, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined into a soft dough.
- Use a cookie scoop to scoop out the dough onto a tray lined with baking paper. Roll them into balls and refrigerate for 30 minutes to prevent spreading.
Baking
- Preheat your oven to 180ºC / 355ºF and prepare a baking sheet with baking paper.
- Place six cookies on the baking sheet and keep the rest in the fridge. Bake for 10-11 minutes until the edges are lightly golden.
- Allow the cookies to cool on the tray for 3 minutes, then transfer them to a cooling rack until completely cool.
Frosting
- For the frosting, whip the cream cheese, powdered sugar, agave or honey, and heavy cream in a mixer until it holds stiff peaks. Keep it in the fridge until ready to serve.
- When serving, pipe the cheesecake frosting on top of each cookie and garnish with poppy seeds and lemon zest or slices.