Lemon Poppy Seed Cheesecake Cookies (Printable Version)

Soft, tangy lemon cookies with a creamy cheesecake filling and delightful poppy seed crunch throughout.

# What You'll Need:

→ Cookie Dough

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→ Cheesecake Filling

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→ Rolling Coating

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# Method:

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 until light and fluffy for 2-3 minutes. Mix in egg, vanilla extract, and lemon juice until well combined.
04 - Gradually blend in dry ingredients, mixing just until incorporated. Cover and chill dough for at least 15 minutes.
05 - Beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Chill while assembling cookies.
06 - Scoop 1½ tablespoons of dough, flatten into a disc, and place 1 teaspoon of cheesecake filling in 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 until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Chef's Tips:

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  • The surprise creamy center makes people gasp when they bite in
  • Lemon and poppy seeds are a classic combination that never gets old
  • They look impressive but secretly come together in under 40 minutes
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  • Chilling the dough is mandatory or the cookies will spread too much and the filling will escape
  • Seal the edges of your dough balls thoroughly or you'll have cheesecake leaking all over your baking sheet
  • These cookies taste even better the next day as the flavors meld together
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  • Use a cookie scoop for evenly sized cookies that bake at the same rate
  • Room temperature ingredients combine more smoothly and prevent lumps in your filling

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