Description

These Lemon Poppy Seed Cheesecake Cookies combine bright lemon juice, fragrant zest, and crunchy poppy seeds in a buttery cookie, topped with a smooth cream cheese frosting. Ideal for spring desserts, the cookies are soft, chewy, and lightly crisp at the edges, delivering a perfect balance of tangy, sweet, and creamy flavors that delight any palate and make a standout treat for gatherings, tea time, or a simple snack. Pair them with chilled grape juice for a bright, uplifting finish today now.!

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup cream cheese, softened
1/2 cup powdered sugar
Additional lemon zest for garnish

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar until light and fluffy.
Beat in egg, lemon juice, lemon zest, and vanilla extract.
Whisk flour, baking powder, and salt; gradually add to butter mixture.
Fold in poppy seeds.
Drop tablespoon‑sized balls onto sheet, spacing 2 inches apart.
Bake 10‑12 minutes until edges are lightly golden; cool on sheet then transfer to rack.
Beat cream cheese and powdered sugar for frosting.
Frost cooled cookies and garnish with lemon zest.

Notes

For a gluten‑free version
replace all‑purpose flour with a 1‑to‑1 gluten‑free blend. Chill dough for 15 minutes before shaping for thicker cookies.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg

Keywords: Lemon Poppy Seed Cheesecake Cookies, lemon cookie recipe, poppy seed dessert, cheesecake frosting cookies, easy spring cookies, summer baking ideas