These Lemon Poppy Seed Cookies are a delightful blend of zesty lemon flavor and the subtle crunch of poppy seeds, topped with a rich cheesecake frosting. Each cookie offers a burst of fresh lemon zest, making them irresistibly fragrant and flavorful. The cookies are soft yet slightly crisp, providing the perfect canvas for the creamy, tangy topping that mimics the luxurious taste of cheesecake.
Why You’ll Love This: This recipe elevates the traditional cookie by infusing it with the brightness of lemon and the unique texture of poppy seeds. The cheesecake frosting adds a decadent touch, transforming each cookie into a gourmet experience. These cookies are not just a treat for the palate but also a feast for the eyes, making them perfect for special occasions or as a delightful snack to brighten your day.
Perfect Occasion: These cookies are perfect for tea parties, bridal showers, or as a sophisticated treat at any gathering. They are also great for gift-giving during holidays or as a special homemade treat to share with friends and family. Their elegant appearance and refreshing flavor profile make them suitable for both casual and formal events.
Decoration Tips: For an extra touch of elegance, top each cookie with a thin slice of lemon or a small twist of lemon zest before serving. Sprinkling a few more poppy seeds on top of the frosting can enhance their appearance and add a bit of texture. Serve these cookies on a platted platter to highlight their beauty.
Ingredients:
- For the Cookies:
- 200g granulated sugar
- 1 tablespoon lemon zest
- 110g butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 210g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- For the Cheesecake Frosting:
- 200g cream cheese, cold
- 1 teaspoon vanilla extract
- 75g powdered sugar
- 1 tablespoon agave or honey
- 120g heavy cream
- Poppy seeds, for sprinkling
- Lemon slices, for decoration
- Cookie Preparation:
- Combine granulated sugar and lemon zest in a bowl, rubbing them together until the mixture resembles wet sand.
- Mix the cooled melted butter with the lemon sugar using a spatula or stand mixer. Blend in the egg and vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt. Gradually mix these dry ingredients into the wet ingredients until just combined.
- Scoop the dough using a cookie scoop and form into balls. Chill in the refrigerator for 30 minutes.
- Baking:
- Preheat the oven to 180°C (355°F). Place chilled dough balls on a prepared baking sheet, spaced apart.
- Bake for 10-11 minutes or until the edges are just turning golden. Allow to cool on the tray for a few minutes before transferring to a cooling rack.
- Cheesecake Frosting:
- Whip cream cheese, vanilla, powdered sugar, agave, and heavy cream together until the mixture forms stiff peaks.
- Transfer the frosting to a piping bag fitted with a preferred tip and pipe onto cooled cookies.
- Sprinkle with additional poppy seeds and garnish with lemon slices as desired.
Enjoy these exquisite Lemon Poppy Seed Cookies with Cheesecake Frosting, a perfect combination of sweet and tart that promises to delight your senses!
