Lemon Poppy Seed Cheesecake Cookies Recipe
Introduction
Lemon Poppy Seed Cheesecake Cookies combine tangy cream cheese and bright lemon zest with a delightful crunch from poppy seeds. These soft, flavorful cookies are perfect for a refreshing treat any time of day.
Ingredients
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon poppy seeds
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Step 3: Add the lemon zest and poppy seeds to the mixture, stirring to combine evenly.
- Step 4: Gradually mix in the flour until a soft dough forms, being careful not to overmix.
- Step 5: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 6: Bake for 12-15 minutes, or until the edges are set and the cookies are lightly golden.
- Step 7: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra lemon flavor, add a teaspoon of fresh lemon juice to the dough.
- Use finely grated lemon zest to avoid any bitter pith in the cookies.
- Try adding a sprinkle of coarse sugar on top before baking for a subtle crunch.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, bringing to room temperature before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Lemon Poppy Seed Cheesecake Cookies?
Yes, you can freeze these cookies. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. Thaw at room temperature before enjoying.
Can I substitute cream cheese with another ingredient?
While cream cheese gives these cookies their signature richness and tang, you can try using mascarpone for a slightly different texture and flavor, though the results may vary.
PrintLemon Poppy Seed Cheesecake Cookies Recipe
These Lemon Poppy Seed Cheesecake Cookies combine the creamy tang of cheesecake with the bright citrus flavor of lemon zest and the delightful crunch of poppy seeds. Soft and moist with a subtle sweetness, they make a perfect treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon lemon zest (from about 1 medium lemon)
- 2 tablespoons poppy seeds
Instructions
- Prepare the Dough: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth. Gradually add the all-purpose flour, mixing until fully incorporated. Fold in the lemon zest and poppy seeds evenly through the dough.
- Scoop the Cookies: Using a cookie scoop or tablespoon, portion the dough into evenly sized balls and place them onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges are set and lightly golden, but the centers remain soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the dough.
- You can substitute lemon zest with orange or lime zest for a different citrus flavor.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a stronger lemon flavor, add 1-2 teaspoons of lemon juice to the dough but reduce the flour slightly to maintain dough consistency.
Keywords: Lemon Poppy Seed Cheesecake Cookies, lemon zest cookies, cheesecake cookies, soft cookies, citrus cookies
