Lemon Poppy Seed Cookies

The bright, zesty lemon flavor pairs perfectly with the subtle crunch of poppy seeds, creating a cookie that’s both refreshing and satisfying. The cheesecake frosting adds a creamy richness, balancing the tartness of the lemon and elevating these cookies to the next level. Whether you’re serving them at a spring gathering, gifting them to friends, or simply enjoying them with your afternoon tea, these Lemon Poppy Seed Cookies will quickly become a favorite. With their delicate texture and vibrant flavor, they offer a little taste of sunshine in every bite!

Ingredients You’ll Need for the Lemon Poppy Seed Cookies:

For the Lemon Poppy Seed Cookies:

• Granulated sugar: Adds sweetness and helps to create a tender texture.
• Lemon zest: Provides a fresh, zesty flavor.
• Butter: Adds richness and helps to create a tender crumb.
• Egg: Binds the ingredients together.
• Vanilla Extract: Enhances the overall flavor of the cookies.
• All-purpose flour: The main structure of the cookies.
• Baking powder: Helps the cookies rise.
• Baking soda: Provides additional leavening.
• Poppy seeds: Adds a slight crunch and nutty flavor.
• Salt: Balances the sweetness and enhances the flavor.

For the Cheesecake Frosting:

• Cream cheese, cold: Creates a rich, creamy frosting.
• Vanilla Extract: Adds flavor to the frosting.
• Powdered Sugar: Sweetens the frosting and provides a smooth texture.
• Heavy Cream: Adds richness and helps to achieve the desired frosting consistency.
• Poppy seeds for sprinkling on top (optional): Adds a decorative touch and extra flavor.

You’ll need the following tools for making the Lemon Poppy Seed Cookies:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.
• Piping Bag: To add the frosting to the cookies.

Here is the full Recipe:

Ingredients:

For the Lemon Poppy Seed Cookies:

• 200 g (1 cup) granulated sugar
• 1 tbsp lemon zest
• 110 g (1/2 cup) butter
• 1 large egg
• 1 tsp vanilla extract
• 210 g (1 3/4 cups) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp poppy seeds
• 1/2 tsp salt

For the Cheesecake Frosting:

• 200 g (3/4 cup) cream cheese, cold
• 1 tsp vanilla extract
• 75 g (1/2 cup) powdered sugar
• 120 g (1/2 cup) heavy cream
• Poppy seeds for sprinkling on top (optional)

Directions:

Lemon Poppy Seed Cookies:

1. Prep the Butter: Melt the butter in the microwave or in a small saucepan over low-medium heat. Avoid letting it bubble to retain the liquid. Pour the melted butter into a large mixing bowl and cool to room temperature in the fridge for about 20 minutes.
2. Flavor the Sugar: In a separate bowl, combine the granulated sugar and lemon zest. Rub them together to release the lemon zest’s flavor.
3. Mix Wet Ingredients: Once the butter has cooled to room temperature, add the lemon-scented sugar to the butter. Whisk together for 1 minute using a rubber spatula or mix in a stand mixer with the paddle attachment. Add the egg and vanilla extract, mixing until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.
5. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until combined. Using a cookie scoop, portion out 11 cookies and place them on a tray lined with baking paper. Roll each scoop between your hands to form balls. Chill the prepared cookies in the fridge for 30 minutes.
6. Bake the Cookies: Preheat the oven to 180ºC (355ºF) and prepare a baking sheet with parchment paper. After chilling, place 6 cookies on the lined baking sheet, returning the remaining 5 to the fridge. Bake one tray at a time for 10-11 minutes. Let the cookies cool on the baking tray for 3 minutes before transferring to a wire rack.

Cheesecake Frosting:

1. Prepare the Cheesecake Frosting: In a medium bowl with an electric mixer, or in a stand mixer with the whisk attachment, whip together the cream cheese, vanilla extract, powdered sugar, and heavy cream until stiff peaks form and the frosting holds its shape.
2. Decorate and Serve: Once the cookies are completely cool, add the frosting to a piping bag and decorate the cookies as desired. Sprinkle with additional poppy seeds if you like. Enjoy your delicious Lemon Poppy Seed Cookies with Cheesecake Frosting!

Tips and Tricks:

Tips for the Cookies:

• Butter Temperature: Ensure the melted butter is cooled to room temperature before mixing with the sugar to avoid melting the sugar and creating an overly wet dough.
• Flavor Boost: Rubbing the lemon zest with the sugar helps to release the essential oils, enhancing the lemon flavor in your cookies.
• Chill the dough: If your dough feels too soft, chill it for about 20-30 minutes before baking. This helps the cookies keep their shape and prevents spreading.
• Cream Cheese: Using cold cream cheese for the frosting helps achieve a thicker, more stable consistency.
• Fresh lemons: Always use fresh lemons for both the juice and zest to get the best and most natural flavor.
• Optional glaze: If you don’t want to use the cheesecake frosting, a simple lemon glaze made from powdered sugar and lemon juice can also be a great alternative.

General Tips:

• Baking: Bake one tray at a time to ensure even cooking and the perfect texture.
• Measure poppy seeds carefully: Too many poppy seeds can overpower the lemon flavor. Stick to the recommended amount for balance.
• Cheesecake frosting consistency: If the frosting is too runny, add more powdered sugar. If it’s too thick, add a splash of milk or cream to reach the desired consistency.
• Piping frosting: For a more professional look, pipe the cheesecake frosting onto the cookies using a pastry bag. It adds a decorative touch.
• Storage: Store cookies with frosting in the fridge due to the cream cheese, but let them sit at room temperature for a few minutes before serving for the best texture.

More Baking Ideas:

• Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!
• Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
• Easy Blueberry Pastry -A flaky, buttery pastry filled with sweet, juicy blueberries, an easy and delicious treat for any occasion.
• White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.

Watch the recipe video here. Let’s get to baking! Here is the full recipe: