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Lemon Poppy Seed Cheesecake Cookies

Lemon poppy seed cheesecake cookies combine cream cheese, fresh lemon, and poppy seeds in a soft-centered cookie with lightly golden edges. Chill the dough before baking for cookies that are easy to scoop and hold their shape.
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Prep Time 20 minutes
Cook Time 26 minutes
Chilling and cooling 50 minutes
Total Time 1 hour 36 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 1 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 1 egg large, at room temperature
  • 2 tbsp lemon zest finely grated
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • 0.25 tsp kosher salt

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line 2 large baking sheets with parchment paper.
  3. In a large bowl, beat the butter and cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
  4. Beat in the sugar until light and fluffy, about 2 minutes.
  5. Beat in the egg, lemon zest, lemon juice, and vanilla until combined, scraping down the bowl as needed.
  6. In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt.
  7. Add the flour mixture to the cream cheese mixture and mix on low just until no dry flour remains.
  8. Cover and chill the dough until firm enough to scoop, about 45 minutes.
  9. Scoop rounded 1 1/2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake one sheet at a time for 11 to 13 minutes, until the edges are set and just beginning to turn golden; the centers may still look soft.
  11. Cool the cookies on the baking sheet for 5 minutes.
  12. Transfer them to a wire rack to cool completely.

Notes

For tender cookies, mix the flour in only until no dry flour remains. Store airtight in the refrigerator for up to 5 days; they freeze well. For a gluten-free option, use a cup-for-cup gluten-free flour blend.