Lemon Poppy Seed With Cheesecake Frosting (Printable version)
Buttery lemon cookies with poppy seeds and creamy tangy cheesecake frosting
# What you need:
→ For the Cookies
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon poppy seeds
06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 2 tablespoons lemon zest (from 2 lemons)
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract
→ For the Cheesecake Frosting
12 - 4 oz cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1 teaspoon fresh lemon juice
16 - 1/2 teaspoon pure vanilla extract
17 - Pinch of salt
# How To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
03 - In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
04 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
07 - Bake for 10 to 12 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a medium bowl, beat cream cheese and butter together until smooth. Add powdered sugar, lemon juice, vanilla, and salt. Beat until light and fluffy.
09 - Once cookies are completely cool, spread or pipe a generous layer of cheesecake frosting onto each cookie.
10 - Optionally, garnish with extra lemon zest or a sprinkle of poppy seeds.
# Expert Advice:
01 -
- The texture is absolutely perfect, crisp edges and soft centers, and that frosting makes them feel like something from a fancy bakery
- Lemon flavor shines through in every single bite, not just the frosting but the cookie itself carries that sunny brightness
02 -
- Completely cool the cookies before frosting, otherwise the frosting will melt and slide right off
- Room temperature ingredients are nonnegotiable here, cold butter or cream cheese will leave you with lumpy frosting
03 -
- If your dough feels too sticky to scoop, chill it for 15 to 20 minutes, otherwise the cookies will spread too much in the oven
- For extra lemon flavor, add a few drops of lemon extract to either the dough or the frosting