Lemon Poppy Seed Cheesecake Cookies (Print)
Soft, tangy lemon cookies with creamy cheesecake filling and crunchy poppy seeds create a delightful citrus dessert experience.
# Ingredient list:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1 tbsp poppy seeds
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 tbsp lemon zest
09 - 1 large egg
10 - 1 tsp vanilla extract
11 - 2 tbsp fresh lemon juice
→ Cheesecake Filling
12 - 6 oz cream cheese, softened
13 - 1/4 cup powdered sugar
14 - 1/2 tsp vanilla extract
→ Rolling Coating
15 - 1/4 cup granulated sugar
16 - additional poppy seeds (optional)
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and lemon zest in a large bowl until light and fluffy, about 2-3 minutes. Mix in egg, vanilla extract, and lemon juice until well combined.
04 - Gradually blend in dry ingredients, mixing just until incorporated. Cover and chill dough for at least 15 minutes to facilitate handling.
05 - Beat cream cheese, powdered sugar, and vanilla in a separate bowl until smooth and creamy. Chill while assembling cookies.
06 - Scoop 1½ tablespoons dough, flatten into a disc, and place 1 teaspoon cheesecake filling in center. Top with 1 tablespoon dough, seal edges, and gently roll into a ball.
07 - Roll each filled dough ball in granulated sugar and extra poppy seeds if desired. Place on prepared baking sheets, spacing 2 inches apart.
08 - Bake for 12-14 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
# Expert Tips:
01 -
- The surprise creamy center makes people's eyes light up every single time
- These cookies strike that perfect balance between rich cheesecake and bright, crumbly cookie
- You can prep the filling ahead and store them in the fridge for last-minute baking
02 -
- Chilling the dough is non-negotiable—it becomes too sticky to work with otherwise
- Seal the edges really well or the filling will leak out during baking and make a mess
- These taste even better the next day, which says something for a cookie
03 -
- Use a cookie scoop for uniform size so they all bake at the same rate
- Don't overbake—slightly underdone centers firm up as they cool and stay softer longer