Lemon Poppy Seed Cheesecake Cookies (Printable)
Soft, tangy lemon cookies with creamy cheesecake center and crunchy poppy seeds
# What You 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
→ For Rolling
15 - 1/4 cup granulated sugar
16 - Additional poppy seeds
# How To Make It:
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.
03 - 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 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 of dough, seal edges, and roll into a ball.
08 - Roll each ball in granulated sugar and extra poppy seeds if desired. Place on prepared baking sheets 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 Suggestions:
01 -
- That moment when you break one open and the creamy center reveals itself like a little surprise
- The way the tart lemon cuts through all that richness, keeping you coming back for just one more
02 -
- Chilling the dough is nonnegotiable, otherwise you'll have a sticky mess everywhere
- Don't overfill the cookies or the cheesecake center will escape during baking
03 -
- Use a cookie scoop for consistently sized cookies that bake evenly
- If the dough starts getting too warm while you're working, pop it back in the fridge for 10 minutes