Lemon Poppy Seed Cheesecake Cookies (Printer-Friendly)

Soft lemon-infused cookies with creamy cheesecake filling and crunchy poppy seeds for a unique dessert experience.

# 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

→ Rolling

15 - 1/4 cup granulated sugar
16 - Additional poppy seeds, optional

# How to Make It:

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 dough, flatten into disc, and place 1 teaspoon cheesecake filling in center. Top with 1 tablespoon dough, seal edges, and roll into ball.
07 - Roll each dough ball in granulated sugar and extra poppy seeds if desired. Place on prepared baking sheets 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.

# Expert Advice:

01 -
  • The texture contrast alone will win you over, with slightly crisp edges giving way to that impossibly creamy center
  • Lemon and poppy seeds are a classic combination that feels sophisticated but still homey and approachable
  • These cookies manage to feel elegant enough for a dinner party while still being perfectly acceptable for Tuesday night dessert
02 -
  • The dough needs that chilling time or you'll have a frustratingly sticky situation when trying to wrap the filling
  • Sealing the edges completely is absolutely essential, I learned this the hard way when cheesecake filling escaped all over my baking sheet
  • These cookies are done when the edges are just barely golden, they might look slightly underbaked in the center but that's exactly what you want
03 -
  • Room temperature ingredients for both the dough and filling will make your life so much easier
  • If your dough gets too soft while working, just pop it back in the fridge for 10 minutes
  • A small cookie scoop creates perfectly uniform portions and speeds up the assembly process significantly

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