Description
Delight in these Lemon Poppy Seed Cheesecake Cookies that blend citrus brightness with creamy indulgence.
Ingredients
Scale
- 1 cup Butter (softened)
- 8 oz Cream Cheese (softened)
- 1 cup Granulated Sugar (adjust to taste)
- 1/2 cup Brown Sugar (for more caramel-like taste)
- 2 large Eggs (room temperature)
- 1 tsp Vanilla Extract (preferably pure)
- 2 tbsp Lemon Zest (fresh)
- 2 tbsp Lemon Juice (freshly squeezed)
- 2 cups All-Purpose Flour (or gluten-free blend)
- 2 tbsp Poppy Seeds (lightly toasted if desired)
- 1 tsp Baking Powder (check expiration date)
- 1/2 tsp Salt (a pinch to enhance flavor)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and cream cheese with granulated sugar and brown sugar until smooth and fluffy.
- Beat in the eggs, one at a time, and then add vanilla extract.
- Add lemon zest and lemon juice, stirring gently until combined.
- In a separate bowl, whisk together flour, poppy seeds, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Scoop portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until the edges are lightly golden but the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Optional: Dust with powdered sugar or drizzle with lemon glaze before serving.
Notes
- Store cookies in an airtight container for freshness.
- Adjust sugar to your taste preference.
- Lightly toasting the poppy seeds enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Lemon Poppy Seed Cheesecake, Cookies, Dessert