Lemon Poppy Seed Cheesecake Cookies (Printable)
Soft cookies with tangy lemon, creamy cheesecake filling, and crunchy poppy seeds
# What You'll Need:
→ 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 (from about 2 lemons)
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons freshly squeezed lemon juice
→ Cheesecake Filling
12 - 6 oz cream cheese, softened
13 - 1/4 cup powdered sugar
14 - 1/2 teaspoon vanilla extract
→ For Rolling
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.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - In a large bowl, beat butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes. Mix in the egg, vanilla extract, and lemon juice until well combined.
04 - Gradually blend in the dry ingredients, mixing just until incorporated. Cover and chill the dough for at least 15 minutes to make it easier to handle.
05 - In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Chill while assembling the cookies.
06 - 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.
07 - Roll each filled dough ball in granulated sugar and extra poppy seeds if desired. Place on prepared baking sheets, spacing 2 inches apart.
08 - 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 to cool completely.
# Expert Advice:
01 -
- They taste like someone took the best parts of cheesecake and baked them into something you can eat with your hands
- The surprise creamy center makes people gasp when they bite in
02 -
- Chilling the dough is not optional or the filling will ooze out everywhere
- Seal the edges completely or you will have a cheesy mess on your baking sheet
03 -
- Use a cookie scoop to get perfectly sized portions every time
- The edges should be barely golden when you take them out