Description
Lemon poppy seed cheesecake cookies are soft, citrusy cookies filled with a creamy cheesecake center. These bakery-style treats combine bright lemon flavor, tender texture, and rich filling in every bite.
Ingredients
- 6 oz cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup powdered sugar (for glaze)
- 1โ2 tablespoons lemon juice (for glaze)
Instructions
1. Mix cream cheese, powdered sugar, and vanilla until smooth. Scoop small portions and freeze for 30 minutes.
2. Cream butter and sugar until light and fluffy.
3. Add egg, lemon zest, lemon juice, and vanilla extract. Mix well.
4. In another bowl, whisk flour, baking soda, salt, and poppy seeds.
5. Gradually mix dry ingredients into wet ingredients until dough forms.
6. Chill dough for 30 minutes.
7. Preheat oven to 350ยฐF (175ยฐC) and line baking sheet.
8. Flatten dough, place frozen filling inside, and seal into a ball.
9. Place cookies on baking sheet spaced apart.
10. Bake for 12โ15 minutes until edges are lightly golden.
11. Cool on rack.
12. Mix glaze ingredients and drizzle over cooled cookies if desired.
Notes
- Freezing the filling helps maintain a creamy center.
- Chill dough for easier handling and better texture.
- Store cookies in refrigerator up to 3 days.
- Bring to room temperature before serving.
- Freeze baked cookies for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg