Lemon Poppy Seed Cheesecake Cookies (Print)

Soft, tangy cookies with creamy cheesecake filling, fresh lemon zest, and crunchy poppy seeds.

# Ingredient List:

→ Cookie Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon poppy seeds
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 tablespoons lemon zest
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons fresh lemon juice

→ Cheesecake Filling

12 - 6 oz cream cheese, softened
13 - 1/4 cup powdered sugar
14 - 1/2 teaspoon vanilla extract

→ Rolling Coating

15 - 1/4 cup granulated sugar
16 - Additional poppy seeds (optional)

# How-To Steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper for easy cleanup and even baking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until thoroughly blended. Set aside for later use.
03 - In a large bowl, beat softened butter, granulated sugar, and lemon zest on medium-high speed for 2-3 minutes until mixture appears pale, light, and fluffy.
04 - Add the egg, vanilla extract, and fresh lemon juice to the butter mixture. Mix on medium speed until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no flour streaks remain. Cover bowl and refrigerate dough for 15 minutes to firm slightly for easier handling.
06 - In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. Refrigerate filling until ready to assemble cookies.
07 - Scoop 1½ tablespoons of chilled dough, flatten into a disc in your palm, and place 1 teaspoon of cheesecake filling in the center. Top with another tablespoon of dough, carefully seal edges to encase filling, and gently roll into a smooth ball.
08 - Roll each assembled dough ball in granulated sugar, pressing gently to adhere coating. Optionally roll in extra poppy seeds for additional crunch. Place coated balls on prepared baking sheets, leaving 2 inches of space between each cookie.
09 - Bake cookies for 12-14 minutes until edges are lightly golden and centers appear set. Remove from oven and let cookies rest on baking sheet for 5 minutes to firm before transferring to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The tangy cheesecake surprise inside makes every cookie feel like a special occasion treat
  • These freeze beautifully unbaked, so you can have fresh baked cookies on demand for unexpected guests
  • The combination of bright lemon and earthy poppy seeds creates sophisticated flavor that adults and kids both crave
02 -
  • If your dough starts feeling too soft and sticky to work with, pop it back in the fridge for 10 minutes
  • These cookies are done when they still look slightly underbaked in the center because they keep cooking on the hot pan
  • Store these in the refrigerator if you're keeping them more than a day because of that cream cheese center
03 -
  • Use a microplane to zest your lemons so you get just the bright yellow part without any bitter white pith
  • Room temperature cream cheese blends much smoother and creates fewer lumps in your filling

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