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Delicious lemon poppy seed cookies with rich cheesecake frosting on a plate

Lemon Poppy Seed Cookies with Cheesecake Frosting

Bright and buttery cookies with a touch of lemon and poppy seeds, topped with a creamy cheesecake frosting. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
For the Cream Cheese Frosting
  • 1 batch cream cheese frosting (for topping)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Beat in the egg, lemon juice, lemon zest, poppy seeds, and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Baking
  1. Bake for 10–12 minutes, or until the edges are golden but the centers remain soft.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Frosting and Serving
  1. Once cooled, spread cream cheese frosting on top of each cookie using an offset spatula or the back of a spoon.
  2. Arrange on a platter and serve.

Notes

For extra lemon punch, add 1/2 teaspoon of lemon extract. Store frosted cookies in an airtight container in the fridge for 3–4 days.