Description
Soft and zesty lemon poppy seed cookies topped with a luscious cream cheese cheesecake frosting. These cookies are light, tangy, and perfect for any citrus lover.
Ingredients
Scale
- 200 g granulated sugar
- 1 tablespoon lemon zest
- 110 g butter
- 1 large egg (59-60 g with shell)
- 1 teaspoon vanilla extract
- 210 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- 200 g cream cheese, cold
- 1 teaspoon vanilla extract (for frosting)
- 75 g powdered sugar
- 1 tablespoon agave or honey
- 120 g heavy cream
- Poppy seeds for sprinkling on top (optional)
- Lemon slices for decoration (optional)
Instructions
- Melt the butter and let it cool in the fridge to room temperature, about 20 minutes.
- In a separate bowl, rub together the granulated sugar and lemon zest until it resembles wet sand.
- Once the butter is cool, mix it with the lemon sugar using a spatula or mixer for about 1 minute.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.
- Add the dry ingredients to the wet mixture and stir until fully incorporated.
- Use a 2-tbsp cookie scoop to form 11 dough balls. Place them on a tray and refrigerate for 30 minutes.
- Preheat the oven to 180ºC / 355ºF and line a baking sheet with parchment paper.
- Place 6 cookies on the baking sheet, leaving the remaining 5 in the fridge. Bake for 10–11 minutes.
- Let cookies cool on the tray for 3 minutes before transferring to a cooling rack to cool completely.
- For the cheesecake frosting, whip together cream cheese, vanilla, powdered sugar, agave (or honey), and heavy cream until stiff peaks form.
- Pipe the frosting onto cooled cookies in a swirl using a piping bag. Garnish with poppy seeds and lemon slices if desired.
Notes
- Do not overbake the cookies; they should remain soft.
- Chilling the dough helps cookies hold their shape and develop flavor.
- The frosting can be made ahead and stored in the fridge covered with plastic wrap.
- For best results, use a kitchen scale for accurate measurements.
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg