Spring Festival Cookie Recipe: Lemon Poppy Seed Cheesecake Cookie | Julie Marie Eats
Celebrate Spring Festival with Julie Marie Eats’ Lemon Poppy Seed Cheesecake Cookies! A creamy, tangy delight where zesty lemon meets rich cheesecake in a perfect cookie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Method: Stovetop
- Cuisine: American
Ingredients
- All-purpose flour: 2 ½ cups
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar: ¾ cup
- Full-fat cream cheese, softened: 8 ounces
- Large egg: 1
- Lemon zest and juice: from 2 large lemons
- Poppy seeds: 2 tablespoons
- Baking powder: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour and baking powder.
- Step 2: In a large bowl, cream together the softened unsalted butter, softened cream cheese, and granulated sugar with an electric mixer until light and fluffy. Beat in the large egg, lemon zest, and lemon juice until well combined.
- Step 3: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Fold in the poppy seeds, being careful not to overmix the dough. The dough will be soft.
- Step 4: Scoop rounded tablespoons of dough and roll them into smooth balls. Place them about 2 inches apart on the prepared baking sheets.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these delightful cheesecake cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain their creamy texture and vibrant lemon freshness.
- While these cookies are best enjoyed at room temperature, a quick zap in the microwave for just 5-10 seconds can gently warm them, making them extra soft and inviting, especially if chilled.
- Serve these zesty lemon poppy seed cookies with a warm cup of Earl Grey tea for an elegant afternoon treat, or pair them with fresh berries and a dollop of whipped cream for a simple yet sophisticated dessert.
- Embrace the soft, cheesecake-like dough; if it becomes a little too sticky to handle easily, a brief 15-20 minute chill in the refrigerator will firm it up just enough for perfectly smooth, scoopable cookie balls.
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 210
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 17g