Lemon Poppy Seed Cheesecake Cookies (Printable View)
Soft lemon cookies stuffed with creamy cheesecake filling and topped with crunchy poppy seeds
# 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, from about 2 lemons
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
# How to Make It:
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.
04 - Mix in the egg, vanilla extract, and lemon juice until well combined.
05 - Gradually blend in the dry ingredients, mixing just until incorporated. Cover and chill the dough for at least 15 minutes.
06 - In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Chill while assembling the cookies.
07 - 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.
08 - Roll each filled 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 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 Suggestions:
01 -
- The tangy cheesecake center stays perfectly creamy while the edges get beautifully golden and crisp
- These cookies freeze beautifully so you can bake half now and surprise yourself with fresh treats weeks later
02 -
- Chilling the dough is not optional, otherwise the filling will leak out during baking and you'll lose that creamy center
- Sealing the edges thoroughly takes patience but it's what keeps the cheesecake filling where it belongs
03 -
- Room temperature cream cheese blends much smoother, so take it out of the fridge at least an hour before starting
- If the dough starts feeling too warm and sticky while working, pop it back in the fridge for 10 minutes