Description
These delightful Lemon Poppy Seed Cookies topped with creamy cheesecake frosting are a nostalgic treat perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon poppy seeds
- 1/2 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt until well combined.
- Beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, lemon zest, lemon juice, poppy seeds, and vanilla extract, mixing until everything is combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined to create a soft dough.
- Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers feel set.
- Let the cookies cool completely on a wire rack.
- Beat cream cheese and butter together until smooth and creamy for the frosting.
- Gradually add the powdered sugar and vanilla extract, mixing until combined and fluffy.
- Frost cooled cookies generously with the creamy cheesecake frosting and enjoy every delightful bite!
Notes
Store leftover cookies in an airtight container. They should stay fresh for about 3-4 days on the counter, or up to a week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg