Lemon 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
Scale
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
