Description
Delightful lemon poppy seed cookies topped with creamy cheesecake frosting, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 1/4 cup lemon juice
- 1 package (8 oz) cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together flour, baking soda, salt, and lemon zest until well combined.
- Cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined; don’t over-mix!
- Stir in the poppy seeds and lemon juice; the mixture should be slightly sticky yet smooth.
- Drop spoonfuls of dough onto lined baking sheets, leaving space for spreading, and bake for 10-12 minutes until edges are golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy for the frosting.
- Frost the cooled cookies generously, and enjoy!
Notes
For make-ahead options, refrigerate cookie dough for up to three days or freeze cookies for up to three months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg