Simple Lemon Poppy Seed Cheesecake Cookies Recipe 

Best Lemon Poppy Seed Cheesecake Cookies! The cheesecake frosting on these thick lemon poppy seed cookies is fantastic. Lemon flavour explodes in these large, fluffy cookies.  

– 200 g granulated sugar – 1 tbsp lemon zest – 110 g butter – 1 large egg  – 1 tsp vanilla extract – 210 g all-purpose flour – 1/2 tsp baking powder – 1/2 tsp baking soda – 1 tbsp poppy seed – 1/2 tsp salt – 200 g cream cheese – 1 tsp vanilla extract – 75 g powdered sugar – 1 tbsp agave or honey – 120 g heavy cream – Poppy seeds for sprinkling on top – Lemon slices for decoration



Heat butter in the microwave or a small saucepan on low-medium. To avoid losing butter liquid, don't let it bubble.  


About 20 minutes. Add lemon zest and granulated sugar to a bowl. Rub it till it looks like wet sand to unleash all the lemon zest flavour.  


Add lemon granulated sugar to room-temperature butter and whisk for 1 minute with a rubber spatula. Use the paddle attachment in a stand mixer to blend it.  


Add egg and vanilla extract and stir well. In a separate basin, mix flour, baking powder, soda, poppy seeds, and salt. Add the dry ingredients and stir with a rubber spatula.  


Using a 2 tbsp/1.3 ounce/53 g cookie scoop, spoon 11 biscuits onto a baking paper-lined pan. Roll them into a ball with your hands.  


After 30 minutes, place 6 cookies on a prepared baking sheet and keep the other 5 in the fridge until the first batch bakes.   


They will be tender after baking, so let them cool on the tray for 3 minutes. After cooling slightly, use a spatula to move them onto a cooling rack and cool entirely.   


Whip all the ingredients in a medium bowl with an electric mixer or in a stand mixer with the whisk attachment until stiff peaks form and it keeps its shape.  


Cover with plastic wrap and refrigerate until ready to assemble. Put cream in a Wilton 2A piping bag to serve.   


Swirl cheesecake frosting on cookies from the middle outward. Top with poppy seeds and lemon zest or slices.  

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