The Lemon Poppy Seed Cheesecake Cookies I Make for Parties
- Prep
- 15 min
- Cook
- 10 min
- Total
- 55 min
- Serves
- 11
- Calories
- 35 kcal
- Carbs
- 43.00 g
Ingredients
- 200 ggranulated sugar
- 1 tbsplemon zest
- 110 gbutter
- 1 largeegg
- 1 tspvanilla extract
- 210 gall-purpose flour
- 1/2 tspbaking powder
- 1/2 tspbaking soda
- 1 tbsppoppy seeds
- 1/2 tspsalt
- 200 gcream cheese (cold)
- 1 tspvanilla extract
- 75 gpowdered sugar
- 1 tbspagave or honey
- 120 gheavy cream
- —Poppy seeds for sprinkling on top (optional)
- —Lemon slices for decoration (optional)
Instructions
- 1
Melt the butter in the microwave or in a small saucepan over low-medium heat. Pour the melted butter into a large mixing bowl and let it cool down to room temperature in the fridge.
- 2
In a bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand.
- 3
Once the butter has reached room temperature add the lemon granulated sugar and with rubber spatula whisk it together for 1 minute.
- 4
Add the egg and vanilla extract and mix it in until combined.
- 5
In a separate bowl, stir together flour, baking powder, baking soda, poppy seeds and salt. Add the dry ingredients and with a rubber spatula mix it together until combined.
- 6
Using a 2 tbsp cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Roll them between your hands into a ball. Place the prepared cookies in the fridge to set for 30 minutes.
- 7
Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper.
- 8
Once the 30 minutes has passed, place 6 cookies on a lined baking sheet and put the remaining 5 back in the fridge until the first batch has finished baking. Bake for 10-11 minutes.
- 9
Once baked, let them cool down on the baking tray for 3 minutes then use a spatula to lift them onto a cooling rack and let them cool down completely.
- 10
In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the frosting ingredients until it reaches stiff peaks.
- 11
When ready to serve, add the cream to a piping bag and pipe the cheesecake frosting on top of the cookies. Sprinkle with poppy seeds and decorate with lemon zest or lemon slices.