Lemon Poppy Seed Cheesecake Cookies (Printable Version)
Soft, tangy cookies with creamy cheesecake filling and fresh lemon zest.
# Ingredient List:
→ 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
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
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes. Mix in the egg, vanilla extract, and lemon juice until well combined.
04 - Gradually blend in the dry ingredients, mixing just until incorporated. Cover and chill the dough for at least 15 minutes to make it easier to handle.
05 - In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Chill while assembling the cookies.
06 - Scoop 1½ tablespoons of dough, flatten into a disc, and place 1 teaspoon of cheesecake filling in the center. Top with another 1 tablespoon of dough, seal edges, and roll into a ball gently.
07 - Roll each filled dough ball in granulated sugar and extra poppy seeds if desired. Place on prepared baking sheets, spacing 2 inches apart.
08 - Bake for 12-14 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The surprise creamy center makes every bite feel like discovering a hidden treasure
- These cookies strike that perfect balance between tangy and sweet that keeps you reaching for just one more
02 -
- Chilling the dough is non-negotiable here because room temperature dough will spread too much and your cheesecake filling will escape
- Seal the edges of your dough balls really well, otherwise you'll have cheesecake leaking everywhere during baking
03 -
- Use a cookie scoop for evenly sized cookies that bake at the same rate
- If your dough starts feeling too soft while assembling, pop it back in the fridge for 10 minutes