Lemon Poppy Seed With Cheesecake Frosting (Printer-friendly)

Bright, buttery lemon-poppy cookies topped with tangy cheesecake frosting.

# What You’ll Need:

→ For the Cookies

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon poppy seeds
06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 2 tablespoons lemon zest (from 2 lemons)
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract

→ For the Cheesecake Frosting

12 - 4 oz cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1 teaspoon fresh lemon juice
16 - 1/2 teaspoon pure vanilla extract
17 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Incorporate egg, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
05 - Gradually blend dry ingredients into wet mixture, mixing just until combined. Avoid overmixing.
06 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10-12 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
08 - Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, vanilla, and salt. Whip until fluffy.
09 - Spread or pipe cheesecake frosting onto completely cooled cookies. Garnish with additional lemon zest or poppy seeds if desired.

# Expert Tips:

01 -
  • The texture is like biting into a little cloud of sunshine, with that perfect crackly edge and soft center
  • Fresh lemon zest makes these taste like spring, no matter what month it is
02 -
  • Room temperature ingredients are non-negotiable here, otherwise your frosting will turn into a lumpy mess and your cookies won't cream properly
  • Let those cookies cool completely before frosting, or you'll watch your beautiful cream cheese frosting melt right off the edges
03 -
  • Roll dough balls in extra sugar before baking for a sparkly, crackly bakery-style finish
  • Pop the filled cookie sheets in the fridge for 15 minutes before baking to help them hold their shape

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