Lemon Poppy Seed With Cheesecake Frosting (Printable)

Bright, buttery lemon poppy seed cookies topped with tangy cheesecake frosting

# What You'll Need:

→ Cookie Ingredients

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→ Cheesecake Frosting

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# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
03 - In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
04 - Beat in the egg, lemon zest, lemon juice, and vanilla extract until combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined—do not overmix.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
07 - Bake for 10–12 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a medium bowl, beat cream cheese and butter together until smooth. Add powdered sugar, lemon juice, vanilla, and salt. Beat until light and fluffy.
09 - Once cookies are completely cool, spread or pipe a generous layer of cheesecake frosting onto each cookie. Optionally garnish with extra lemon zest or poppy seeds.

# Expert Tips:

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  • The cheesecake frosting transforms a simple cookie into something that feels like dessert at a fancy bakery
  • Lemon and poppy seeds have this magical way of making any ordinary Tuesday feel like a special occasion
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  • Room temperature ingredients for both the cookies and frosting are the difference between silky smooth and curdled disappointment
  • These cookies continue baking on the hot sheet, so pulling them out when they look slightly underdone is actually the right move
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  • Use fresh lemons and zest them before juicing to get the most fragrant oils possible
  • Sift your powdered sugar for the frosting to avoid those tiny lumpy bits that never quite disappear

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