Embrace the vibrant flavors of Lemon Poppy Seed Cheesecake Cookies, where the classic tang of lemon zest meets the creamy richness of cheesecake in a soft, delightful cookie. Infused with the subtle crunch of poppy seeds, these cookies offer a unique taste that's both refreshing and indulgent.
Why You'll Love This: These cookies blend the refreshing zing of lemon with the comforting texture of cheesecake, making them a standout treat. The poppy seeds add a pleasant crunch, enhancing the overall experience. Perfect for those who enjoy a twist on traditional cookie flavors, these cookies provide a lovely balance of sweetness and tang.
Perfect Occasion: Ideal for springtime gatherings, tea parties, or as a special treat to brighten up your day. They are also perfect for festive occasions like Easter or Mother's Day brunch, where a light, citrusy dessert is appreciated.
Decoration Tips: For an extra touch of elegance, drizzle the cookies with a simple lemon glaze or dust them with powdered sugar. Garnish with a thin lemon slice or a few extra poppy seeds before serving. Presenting them on a colorful platter or in a pretty cookie box can make them even more appealing.
- Ingredients for the Cookies:
- 110 grams melted butter
- 200 grams granulated sugar
- 1 tablespoon lemon zest
- 1 egg
- 2 teaspoons vanilla extract
- 210 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon poppy seeds
- Ingredients for the Cheesecake Filling:
- 200 grams cream cheese
- 120 grams heavy cream
- 1 tablespoon agave syrup or honey
- 75 grams powdered sugar
- Instructions:
- Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and lemon zest until well combined.
- Add the egg and vanilla extract to the sugar mixture and mix until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, and add poppy seeds. Gradually incorporate the dry ingredients into the wet mixture until a dough forms.
- For the cheesecake filling, blend cream cheese, heavy cream, agave or honey, and powdered sugar until smooth and creamy.
- Drop tablespoons of cookie dough onto the prepared baking sheet. Indent the center of each cookie slightly and spoon a small amount of cheesecake filling into the center.
- Bake in the preheated oven for 10-11 minutes or until the edges are just turning golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Lemon Poppy Seed Cheesecake Cookies, a perfect treat that combines the zest of lemons with the creaminess of cheesecake in every bite!