Soft Lemon Poppy Seed Cookies with Cheesecake Frosting
Soft, chewy lemon poppy seed cookies made with real citrus zest and topped with a luxurious, pipeable cheesecake frosting.
- Prep Time: 50 minutes
- Cook Time: 11 minutes
- Total Time: 61 minutes
- Yield: 11 cookies
- Cuisine: American
Ingredients
Granulated sugar – 200 g
Lemon zest – 1 tbsp
Butter – 110 g
Large egg – 1
Vanilla extract – 1 tsp
All-purpose flour – 210 g
Baking powder – ½ tsp
Baking soda – ½ tsp
Poppy seeds – 1 tbsp
Salt – ½ tsp
Cold cream cheese – 200 g
Powdered sugar – 75 g
Agave or honey – 1 tbsp
Heavy cream – 120 g
Instructions
Melt butter and cool to room temperature in the fridge for 20 minutes.
Rub lemon zest into sugar until it resembles wet sand.
Whisk cooled butter and sugar for 1 minute.
Add egg and vanilla; mix until combined.
Whisk flour, baking powder, baking soda, poppy seeds, and salt.
Fold dry ingredients into wet until just combined.
Scoop 11 cookies (approx 53g each) and chill for 30 minutes.
Bake at 180ºC / 355ºF for 10-11 minutes; cool completely.
Whip frosting ingredients to stiff peaks.
Pipe frosting onto cookies and garnish with lemon or poppy seeds.
Notes
• Ensure the butter is cooled but still liquid for the best chewy texture.
• Don’t skip the 30-minute chill time; it prevents the cookies from spreading too much.
• Use cold cream cheese and heavy cream for a stable frosting that holds its shape.
Find it online: https://pinchofwarmthbakes.com/soft-lemon-poppy-seed-cookies/