Lemon Poppy Seed Cheesecake Cookies (Print Version)
Soft lemon cookies with creamy cheesecake filling 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 (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
# Directions:
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. Set aside.
03 - Beat butter, granulated sugar, and lemon zest in a large bowl 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 dough for at least 15 minutes.
06 - Beat cream cheese, powdered sugar, and vanilla in a separate bowl until smooth and creamy. Chill while assembling.
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.
# Expert Tips:
01 -
- The surprise creamy center makes every bite feel like discovering a hidden treasure
- Lemon and poppy seeds create the perfect balance of bright citrus and subtle nuttiness
02 -
- Chilling the dough is not optional because warm dough will spread too much and the cheesecake filling might leak out
- Sealing the edges thoroughly is the most important step or you will end up with cheesecake exploding all over your baking sheet
03 -
- Use a microplane to zest your lemons and avoid the bitter white pith for the cleanest lemon flavor
- Room temperature ingredients blend together more easily, so set everything out about 30 minutes before you start baking