Lemon Poppy Seed Cheesecake Cookies (Print Version)
Soft, tangy cookies with creamy cheesecake center and fresh lemon zest.
# What You Need:
→ 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 (from about 2 lemons)
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
→ For Rolling
15 - 1/4 cup granulated sugar
16 - Additional poppy seeds, optional
# How To Make It:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes.
04 - Mix in the egg, vanilla extract, and lemon juice until well combined.
05 - Gradually blend in the dry ingredients, mixing just until incorporated. Cover and chill for at least 15 minutes.
06 - In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Chill while assembling.
07 - Scoop 1½ tablespoons of dough, flatten into a disc, and place 1 teaspoon of cheesecake filling in the center. Top with another 1 tablespoon of dough, seal edges, and roll into a ball.
08 - Roll each filled dough ball in granulated sugar and extra poppy seeds if desired. Place on prepared baking sheets, spacing 2 inches apart.
09 - Bake for 12-14 minutes or until edges are lightly golden.
10 - Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Handy Tips:
01 -
- The tangy cheesecake center stays perfectly creamy even after baking
- These cookies combine two beloved desserts into one handheld treat
- Fresh lemon zest makes every bite feel bright and cheerful
02 -
- Chilling the dough prevents the cookies from spreading too much and losing their filling
- Sealing the edges tightly is crucial or the cheesecake center will leak during baking
- These cookies taste even better the next day as flavors meld together
03 -
- Use a microplane for the lemon zest to avoid getting any bitter pith
- Room temperature ingredients blend together much more smoothly
- Don't overbake these cookies they should still look slightly underbaked when you pull them out