Ingredients
Scale
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 1/2 cups Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 tablespoon Fresh Lemon Zest
- 2 tablespoons Fresh Lemon Juice
- 2 tablespoons Poppy Seeds
- 8 ounces Cream Cheese, softened
- 1/4 cup Granulated Sugar
- 1 Egg Yolk
- 1 teaspoon Fresh Lemon Juice
- 1/2 teaspoon Fresh Lemon Zest
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the large egg and vanilla extract until just combined.
- Add the fresh lemon zest and fresh lemon juice to the wet ingredients, mixing until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Gently fold in the poppy seeds until evenly distributed.
- Using a 1.5-tablespoon cookie scoop, scoop out rounded portions of dough and place them on the prepared baking sheets, leaving about 2 inches between each cookie. Use your thumb or the back of a small spoon to gently press an indent into the center of each cookie dough ball. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While your cookies are cooling, in a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, fresh lemon juice, and fresh lemon zest. Using an electric mixer, beat the mixture on medium speed until it’s completely smooth and creamy.
- Once your cookie bases are completely cooled, spoon or pipe the cheesecake filling into the indent of each cooled cookie. Be generous, but don’t overfill.
- For extra sparkle, dust with powdered sugar, drizzle with a simple lemon glaze, or sprinkle with extra poppy seeds. You can also adorn with edible flowers or candied lemon peel.
- Store in an airtight container in the refrigerator for up to 3-4 days. For best results, let them sit at room temperature for 10-15 minutes before serving. Can be flash-frozen for up to 1 month.
Notes
These Lemon Poppy Seed Cheesecake Cookies are an absolute dream – a vibrant burst of sunshine in every bite. Imagine a soft, chewy lemon cookie base, studded with earthy poppy seeds, cradling a creamy, tangy, and slightly sweet cheesecake filling. They’re a perfect marriage of a classic lemon poppy seed muffin and a luxurious cheesecake, resulting in a unique dessert that’s both comforting and elegant.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American