Lemon Poppy Cheesecake Wonders
Lemon Poppy Cheesecake Cookies: Creamy, tangy, delightful.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12-14 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 170 grams (1 ½ sticks) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from 1-2 lemons)
- 2 tablespoons fresh lemon juice
- 250 grams (2 cups) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- 113 grams (4 ounces) cream cheese, softened
- 1 tablespoon granulated sugar (for filling)
- 1 teaspoon fresh lemon juice (for filling)
- 150 grams (1 ¼ cups) powdered sugar (for glaze)
- 2-3 tablespoons fresh lemon juice (for glaze)
- 1-2 teaspoons milk (optional, for glaze)
Instructions
- Prepare the Cheesecake Filling: In a small bowl, combine the softened cream cheese, 1 tablespoon of granulated sugar, and 1 teaspoon of fresh lemon juice. Using a fork or a small whisk, mix until perfectly smooth and lump-free. Cover and place in the freezer for about 15-20 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and 200 grams granulated sugar until light and fluffy (2-3 minutes with an electric mixer).
- Add Egg and Flavoring: Beat in the egg until fully incorporated. Stir in the lemon zest and 2 tablespoons fresh lemon juice.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. Gently fold in the poppy seeds until evenly distributed.
- Assemble Cookies: Remove the chilled cream cheese filling from the freezer. Divide it into 12-14 small, tablespoon-sized portions and roll each into a small ball. Scoop out about 1 1/2 tablespoons of cookie dough and flatten it into a disk. Place one chilled cream cheese ball in the center, then carefully wrap the cookie dough around it, pinching the edges to seal completely, forming a ball. Ensure the filling is fully enclosed.
- Bake: Place the sealed cookie balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, make the glaze: In a small bowl, whisk together 150 grams powdered sugar and 2-3 tablespoons fresh lemon juice. Start with less juice and add gradually until you reach a thick, pourable consistency. Add milk if needed to adjust.
- Once cookies are completely cool, drizzle the lemon glaze generously over each cookie using a spoon. Let the glaze set before serving.
Notes
Get ready to meet your new favorite cookie! These Lemon Poppy Seed Cheesecake Cookies are an absolute dream – a delightful fusion of tangy lemon, delicate poppy seeds, and creamy cheesecake all wrapped up in a tender, chewy cookie. Imagine a soft-baked cookie with bright citrus notes, studded with tiny bursts of poppy seeds, and a surprise pocket of rich, velvety cheesecake filling. They’re a truly special treat, offering a symphony of textures and flavors that will tantalize your taste buds and leave you reaching for just one more.