Description
Lemon poppy seed cheesecake cookies are a delicious combination of tangy lemon and creamy cheesecake flavors in a soft, chewy cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- In another bowl, mix the flour, poppy seeds, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Drop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container.
- Use fresh lemon juice for best flavor.
- Chill dough for 30 minutes for thicker cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon poppy seed cheesecake cookies recipe