Lemon Poppy Seed Cheesecake Cookies (Print Version)
Soft citrus cookies with creamy cheesecake filling and crunchy poppy seeds.
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1 tbsp poppy seeds
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 tbsp lemon zest (from about 2 lemons)
09 - 1 large egg
10 - 1 tsp vanilla extract
11 - 2 tbsp fresh lemon juice
→ Cheesecake Filling
12 - 6 oz cream cheese, softened
13 - 1/4 cup powdered sugar
14 - 1/2 tsp vanilla extract
→ For Rolling
15 - 1/4 cup granulated sugar
16 - Additional poppy seeds, optional
# How to Make It:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and lemon zest in a large bowl until light and fluffy, about 2-3 minutes.
04 - Mix in the egg, vanilla extract, and lemon juice until well combined.
05 - Gradually blend in the dry ingredients, mixing just until incorporated. Cover and chill dough for at least 15 minutes.
06 - Beat cream cheese, powdered sugar, and vanilla in a separate bowl until smooth and creamy. Chill while assembling.
07 - Scoop 1½ tablespoons dough, flatten into a disc, place 1 teaspoon cheesecake filling in center. Top with another 1 tablespoon dough, seal edges, and roll into a ball gently.
08 - Roll each dough ball in granulated sugar and extra poppy seeds if desired. Place on prepared baking sheets, spacing 2 inches apart.
09 - Bake for 12-14 minutes or until edges are lightly golden.
10 - Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The contrast between tangy cheesecake filling and buttery cookie dough creates an unexpectedly perfect bite
- These look impressive but come together faster than you'd expect, even for beginner bakers
02 -
- Chilling the dough is non-negotiable, otherwise the filling will leak out while baking and you'll have a sad mess
- Seal those edges really well, press gently but firmly until there are no gaps or cracks
03 -
- Use a cookie scoop for even portions, it makes assembly so much faster
- If dough starts feeling too warm while you're working, pop the baking sheet in the fridge for 10 minutes