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
Ingredient
1
Heat butter in the microwave or a small saucepan on low-medium. To avoid losing butter liquid, don't let it bubble.
2
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.
3
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.
4
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.
5
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.
6
After 30 minutes, place 6 cookies on a prepared baking sheet and keep the other 5 in the fridge until the first batch bakes.
7
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.
8
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.
9
Cover with plastic wrap and refrigerate until ready to assemble. Put cream in a Wilton 2A piping bag to serve.
10
Swirl cheesecake frosting on cookies from the middle outward. Top with poppy seeds and lemon zest or slices.