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Lemon Poppy Seed Cheesecake Cookies

Lemon Poppy Seed Cheesecake Cookies: Zesty Bliss in Every Bite

These Lemon Poppy Seed Cheesecake Cookies are a zesty blend of lemon zest and creamy cheesecake frosting, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup granulated sugar substitute with coconut sugar for a lower glycemic option
  • 2 tablespoons lemon zest use fresh zest for the best aroma
  • 1/2 cup unsalted butter opt for unsalted butter for better control of salt
  • 1 large egg no substitutes for this recipe
  • 1 teaspoon vanilla extract vanilla bean paste creates a more intense flavor
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon baking powder ensure freshness for best results
  • 1 teaspoon baking soda check the expiration date for effective results
  • 1 tablespoon poppy seeds chia seeds can be used as a similar texture substitute
  • 1/2 teaspoon salt choose kosher salt or Himalayan salt as preferred
For the Frosting
  • 8 ounces cream cheese Neufchâtel cheese offers a lighter option
  • 2 cups powdered sugar can substitute with sugar-free powdered sugar
  • 1/4 cup heavy cream evaporated milk can work in a pinch
  • 2 tablespoons agave or honey maple syrup can be a lighter substitute

Equipment

  • Mixing bowl
  • Whisk
  • Cookie Scoop
  • Baking Tray
  • piping bag
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Melt your unsalted butter in a small saucepan over low heat until fully melted. Let cool for about 20 minutes in the fridge.
  2. Combine granulated sugar with fresh lemon zest in a mixing bowl, mixing until the sugar takes on a wet sand-like texture.
  3. Add cooled butter, egg, and vanilla extract to the lemon-sugar mixture. Whisk until smooth and creamy.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt. Gradually add to the wet ingredients.
  5. Scoop about 2 tablespoons of dough onto a lined baking tray and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 180ºC (355ºF) and bake cookies for 10-11 minutes until golden at the edges and slightly soft in the center.
  7. Whip together softened cream cheese, vanilla extract, powdered sugar, agave, and heavy cream until stiff peaks form.
  8. Once cooled, decorate cookies with frosting using a piping bag and sprinkle with poppy seeds and lemon zest.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 2 days. Freeze unbaked dough for up to 30 days.

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