Description
Delicious Lemon Poppy Seed Cheesecake Cookies that combine the tangy flavor of lemon with the crunch of poppy seeds, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sugar, mixing until well combined.
- Add the egg, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the poppy seeds.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container at room temperature for up to a week.
- For a creamier texture, consider adding a dollop of cheesecake filling in the center before baking.
- If you prefer a stronger lemon flavor, increase the lemon zest to 2 tablespoons.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg