Description
These Lemon Poppy Seed Cheesecake Cookies combine the zesty flavor of lemon, the crunch of poppy seeds, and the creamy texture of cheesecake in one delightful treat. Perfect for family gatherings or as a comforting snack, they are an instant favorite.
Ingredients
Scale
1 cup Unsalted Butter
1 ½ cups Granulated Sugar
2 Large Eggs
1 teaspoon Pure Vanilla Extract
3 cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
Zest of 2 Large Lemons
2 tablespoons Fresh Lemon Juice
3 tablespoons Poppy Seeds
8 ounces Cream Cheese
½ cup Powdered Sugar
1 teaspoon Pure Vanilla Extract
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy
- Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and fresh lemon juice
- In a separate bowl, whisk together the flour, baking powder, and salt
- Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in the poppy seeds
- Chill the dough for at least 30 minutes
- Prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper
- Roll chilled dough into 1.5-inch balls and place on prepared baking sheets
- Create an indentation in the center of each ball and fill with cheesecake filling
- Bake for 10-12 minutes until edges are lightly golde
- Cool on baking sheets for 5 minutes before transferring to a wire rack
Notes
Use softened cream cheese for the best filling consistency.
Chill the dough to prevent cookies from spreading too much.
You can experiment with different citrus zests for variation.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg