Description
Buttery, soft lemon poppy seed cookies topped with rich cheesecake frosting for a delightful treat.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add in the eggs, lemon juice, and lemon zest. Mix until well combined.
- Whisk together flour, baking soda, baking powder, salt, and poppy seeds in a separate bowl.
- Gradually add the dry ingredients into the wet mixture and combine until just mixed.
- Cover the dough and chill in the refrigerator for about 30 minutes (optional).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto baking sheets about 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden and centers look set.
- Beat the cream cheese in a bowl until smooth and creamy for the frosting.
- Add powdered sugar and vanilla extract, mixing until fluffy.
- Frost cooled cookies with a generous dollop of cheesecake frosting.
Notes
Chill the dough for thicker cookies, and consider adding fruits or nuts for variations.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: lemon cookies, poppy seed cookies, cheesecake frosting, dessert, sweet treats