Lemon Poppy Seed Cookies with Cheesecake Frosting
Delightful lemon poppy seed cookies topped with rich cheesecake frosting – a perfect treat for any occasion!
Ingredients
For the cookies
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tablespoons lemon juice Freshly squeezed preferred.
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Measure properly using the spoon-and-level technique.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
For the cheesecake frosting
- 8 oz cream cheese, softened Use quality cream cheese for the best flavor.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 lemon Zest of 1 lemon (for frosting)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, lemon juice, lemon zest, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and poppy seeds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until lightly golden around the edges but still soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- For the cheesecake frosting, beat together the cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy.
- Once the cookies are completely cooled, spread the cheesecake frosting on top of each cookie.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days. For freezing, place cookies in a single layer in a freezer-safe container for up to 3 months.