Lemon Poppy Seed Cheesecake Cookies (Printable)

Soft lemon cookies with creamy cheesecake filling and poppy seeds

# What You'll 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

# 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 -
  • The cheesecake center stays incredibly creamy even after baking
  • That tangy lemon flavor cuts through the richness perfectly
  • They look fancy but come together faster than you'd expect
02 -
  • Chilling the dough is not optional here, it prevents the cookies from spreading too much
  • Seal the edges really well or that cheesecake filling will escape during baking
  • These taste even better after sitting in the fridge overnight
03 -
  • Zest your lemons before juicing them, it's so much easier
  • Use a cookie scoop for evenly sized cookies that bake uniformly
  • Don't overbake, they'll continue cooking on the hot baking sheet

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