Lemon Poppy Seed With Cheesecake (Printable)

Bright citrus cookies with crunchy poppy seeds and creamy tangy frosting

# What You Need:

→ Cookie Base

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon poppy seeds
06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 2 tablespoons lemon zest
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract

→ Cheesecake Frosting

12 - 4 oz cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1 teaspoon fresh lemon juice
16 - 1/2 teaspoon pure vanilla extract
17 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
03 - In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
04 - Beat in egg, lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10 to 12 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
08 - In a medium bowl, beat cream cheese and butter together until smooth.
09 - Add powdered sugar, lemon juice, vanilla, and salt. Beat until light and fluffy.
10 - Once completely cool, spread or pipe frosting onto each cookie. Garnish with extra lemon zest or poppy seeds if desired.

# Helpful Tips:

01 -
  • The combination of tangy lemon and creamy cheesecake frosting hits every single craving at once
  • These cookies strike that perfect balance between sophisticated and comfortingly simple
02 -
  • Room temperature ingredients are non-negotiable here—cold butter won't cream properly and cold cream cheese leaves lumps in your frosting
  • Letting cookies cool completely before frosting is the difference between bakery-worthy treats and a melty mess
03 -
  • Use a microplane for the lemon zest—it catches only the bright yellow part and leaves behind any bitter white pith
  • Sift your powdered sugar directly into the frosting bowl to prevent those tiny lumps that ruin the silky texture

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