Lemon Poppy Seed Cookies

5 from 1 review

These lemon poppy seed cookies are lemon cookies filled with lemon cheesecake. It has a little lemon piped on top with cream cheese frosting.

Prep Time45

Cook Time14

Chilling Time2

Total Time2 59

Servings: large cookies

Calories: 311kcal

In a small bowl using a hand mixer, beat the cream cheese, sugar, and lemon zest on high speed for 1 minutes until creamy.
6 oz Cream cheese, 3 TBSP White granulated sugar, 1/2 Large lemon zested
Line a cookie sheet with wax paper. Use a 1/2 Tablespoon to scoop the cream cheese filling into dollops. It will make 17 dollops
Place in the freezer for minimum of 1-2 hours until completely frozen.

In a medium bowl, mix the flour, baking soda, salt, and poppy seeds. Set aside.
2 3/4 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 1 TBSP Poppy seeds
Using a mixer, beat the butter and sugar on high speed for 2 minutes. It will become pale and fluffy.
1 cup Unsalted butter, 1 1/2 cups White granulated sugar
Add in the lemon zest, egg, and egg yolk and mix on medium speed until combined. Make sure to scrape the bowl using a rubber spatula.
1 Large egg, 2 Large lemon zested, 1 Egg yolk
Add in the dry ingredients and mix on low speed until just combined. This will be a thick dry dough. This helps to prevent spreading from all the moisture the filling provides.
Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough rest for at least 10 minutes.
Use a large cookie scoop to scoop the dough. While still in the scoop, press your thumb into the center going 2/3rds down. Stuff a frozen cheesecake dollop inside and fold the cookie dough back on top.
Place 6 cookie dough balls per cookie sheet. Bake one sheet at a time. Bake for 13-15 minutes. The edges of the cookie will be lightly golden.
Cool on the hot pan for 4 minutes before transferring to a cooling rack. Cool completely.

In a small bowl using a hand mixer, beat the butter and cream cheese on high speed for 2 minutes.
2 oz Cream cheese, 2 TBSP Unsalted butter
Add in the sifted powdered sugar and vanilla. Mix on low speed until combined. Switch to high speed and beat until creamy.
1 1/4 cups Powdered sugar, 1 tsp Pure vanilla extract
Separate the frosting into two bowls. 1/3 in one bowl, and 2/3rds in the other. Add a drop of yellow food dye to the bowl with more frosting. Add a drop of green food dye into the other bowl. Mix both.
Yellow and green food dye
I used Wilton tip 6 for the lemons and Wilton tip 65 for the leaf on top. I piped a large oval on the cookie and added the leaf on the side.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.