Description
A delightful combination of zesty lemon and nutty poppy seeds topped with rich cheesecake frosting, perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt until well combined.
- Cream together softened butter and granulated sugar until light and fluffy. Add the egg, lemon juice, and lemon zest, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the poppy seeds gently.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading.
- Bake for 10-12 minutes or until the edges are slightly golden and the centers have set.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
- Beat cream cheese and butter together in a bowl until smooth. Gradually add powdered sugar and vanilla, mixing until creamy and well combined.
- Frost each cookie generously with the cheesecake frosting and enjoy!
Notes
You can prepare the cookie dough ahead of time; simply refrigerate it for up to 3 days before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg