Lemon Poppy Seed Cheesecake Cookies (Printable)
Soft lemon cookies with creamy cheesecake filling and crunchy poppy seeds—a perfect sweet treat.
# 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
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
→ Rolling Coating
15 - 1/4 cup granulated sugar
16 - additional poppy seeds, optional
# How To Make:
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, approximately 2-3 minutes.
04 - Mix in the egg, vanilla extract, and lemon juice until fully incorporated.
05 - Gradually blend in dry ingredients, mixing just until incorporated. Cover and chill dough for at least 15 minutes.
06 - Beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Chill while assembling cookies.
07 - Scoop 1½ tablespoons of dough, flatten into a disc, and place 1 teaspoon of cheesecake filling in center. Top with 1 tablespoon dough, seal edges, and roll into a ball.
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 until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to wire rack.
# Expert Tips:
01 -
- The contrast between the soft cookie exterior and the surprise cheesecake center makes every bite feel like a special occasion
- Fresh lemon zest keeps these feeling bright and refreshing instead of overly sweet, which means nobody can eat just one
02 -
- The dough must be chilled before you try to work with it or the filling will ooze out everywhere and you will get frustrated
- Sealing the edges of the dough around the filling takes practice, so be patient and pinch gently but firmly
03 -
- Use a microplane for the lemon zest to get only the bright yellow part and none of the bitter white pith
- If your dough starts getting too warm while you are working, pop the whole baking sheet in the freezer for 10 minutes