Name: Lemon Poppy Seed Cheesecake Cookies Recipe
Prep time: 25 min
Cook time: PT-491762H7M6S
Total time: 50 min
Cuisine: American
Ingredients: 200 g granulated sugar; 1 tbsp lemon zest; 110 g butter; 1 large egg (59-60 g with shell); 1 tsp vanilla extract; 210 g all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tbsp poppy seeds; 1/2 tsp salt; 200 g cream cheese (cold); 1 tsp vanilla extract; 75 g powdered sugar; 1 tbsp agave or honey; 120 g heavy cream; Poppy seeds for sprinkling on top; Lemon slices for decoration

Jump to Recipe· 4.2 from 7 reviews

I absolutely love treating myself and my friends to this Lemon Poppy Seed Cheesecake Cookies Recipe. The combination of zesty lemon and crunchy poppy seeds folded into soft, buttery cookies topped with luscious cheesecake frosting is pure magic in every bite. It’s the perfect balance of tangy, sweet, and creamy, and every time I bake these, the house fills with the most inviting, citrusy aroma. Honestly, I never get tired of how vibrant and satisfying these cookies are.

Why You’ll Love This Lemon Poppy Seed Cheesecake Cookies Recipe

From the very first taste, I knew this Lemon Poppy Seed Cheesecake Cookies Recipe was going to be a go-to favorite. The lemon zest adds such a bright, fresh flavor that cuts beautifully through the rich cream cheese frosting. The poppy seeds provide a subtle crunch that makes every bite interesting, and the cookies themselves balance tender and slightly chewy textures perfectly. It’s like a sophisticated twist on a classic cookie that feels both refreshing and indulgent.

What’s truly wonderful about this recipe is how straightforward it is to prepare. Even though it feels fancy enough for special occasions, it doesn’t require complicated steps or hard-to-find ingredients. I love that I can whip these up on a busy afternoon and still produce something impressive and delicious. They are ideal for everything from holiday gatherings to casual coffee dates or just sweetening up a regular weeknight. Plus, the cheesecake frosting adds that extra layer of creaminess that really sets these cookies apart.

Ingredients You’ll Need

A bowl filled with a single layer of pale yellow dough speckled with many small black seeds, creating a grainy texture across the surface. The dough looks soft and thick, spread unevenly inside a smooth white bowl with rounded edges. The bowl sits on a white marbled surface, and the dough shows some creases and gentle lumps, giving it a natural, fresh look. photo taken with an iphone --ar 4:5 --v 7

These ingredients are deceptively simple, but every single one plays a key role in creating the perfect balance of flavor, texture, and color in this Lemon Poppy Seed Cheesecake Cookies Recipe.

Granulated sugar (200 g): Sweetens the cookie dough while helping to mellow the lemon zest flavor.
Lemon zest (1 tbsp): Bursts with citrus aroma and brightens every bite.
Butter (110 g): Brings richness and tenderness to the cookies.
Large egg (1): Provides structure and moisture for the dough.
Vanilla extract (2 tsp total): Enhances all the other flavors beautifully.
All-purpose flour (210 g): Forms the base structure of the cookies.
Baking powder (1/2 tsp): Helps the cookies rise slightly for tenderness.
Baking soda (1/2 tsp): Adds lift and a slight chewiness.
Poppy seeds (1 tbsp): Adds texture and a subtle nutty flavor inside the cookies and a bit more for topping.
Salt (1/2 tsp): Balances sweetness and enhances overall flavor.
Cold cream cheese (200 g): Creates that dreamy cheesecake frosting I can’t get enough of.
Powdered sugar (75 g): Sweetens and thickens the frosting for perfect piping consistency.
Agave or honey (1 tbsp): Adds natural sweetness and a smooth texture to the frosting.
Heavy cream (120 g): Whipped to airy peaks in the frosting for a light feel.
Poppy seeds and lemon slices (optional): For beautiful garnish and to hint at the cookie’s flavors.

Directions

Step 1: Melt the butter gently, either in the microwave or on the stovetop over low-medium heat. Be careful not to let it bubble or brown, as this preserves its moisture and flavor. Then pour it into a large bowl and chill it in the fridge until it reaches room temperature — this takes about 20 minutes.

Step 2: While the butter is cooling, mix the granulated sugar and lemon zest in a bowl. Rub them together with your fingers until the sugar looks like wet sand; this releases all the oils and flavor from the zest and really wakes up the lemon.

Step 3: Once the butter is at room temp, whisk in the lemon sugar mixture with a rubber spatula (or use a stand mixer with a paddle attachment) for about 1 minute until fully combined.

Step 4: Add the egg and 1 teaspoon vanilla extract to the butter mixture and combine until smooth and uniform.

Step 5: In a different bowl, sift together the flour, baking powder, baking soda, poppy seeds, and salt. Stir to evenly distribute the baking agents and seeds.

Step 6: Add the dry ingredients to the wet mixture and fold them together gently using your spatula until just combined — avoid overmixing to keep the cookies tender.

Step 7: Scoop out dough balls using a 2 tablespoon cookie scoop (approximately 53 grams each). I like to roll each scoop between my palms into a smooth ball before placing them on a baking sheet lined with parchment paper. Chill the dough balls in the fridge for 30 minutes to help the cookies keep their shape during baking.

Step 8: While the dough chills, preheat your oven to 180ºC (355ºF) and line a baking tray with parchment paper.

Step 9: Bake 6 cookies at a time for about 10-11 minutes. Keep the remaining dough cold in the fridge until the first batch is done to maintain the cookies’ shape and texture.

Step 10: Let the cookies cool on the baking tray for 3 minutes after removing them from the oven—they’ll still be soft and fragile. Use a spatula to move them onto a wire rack where they should cool completely.

Step 11: To make the cheesecake frosting, whip the cold cream cheese, powdered sugar, agave or honey, vanilla extract, and heavy cream together using an electric mixer or stand mixer with the whisk attachment. Beat until stiff peaks form and the frosting holds its shape. If you make the frosting ahead of time, cover it tightly and refrigerate.

Step 12: When ready to assemble, fit a piping bag with a swirl tip (like Wilton 2A), and pipe the cheesecake frosting elegantly on top of each cooled cookie. Start from the center and swirl outward. Finish with a sprinkle of poppy seeds and a thin lemon slice or extra zest for a lovely finishing touch.

Servings and Timing

This Lemon Poppy Seed Cheesecake Cookies Recipe yields approximately 11 generous cookies—perfect for sharing or enjoying over several days. Prep time is about 25 minutes, including chilling and mixing. Baking takes around 10 to 11 minutes per batch. Don’t forget to factor in 30 minutes for chilling the dough before baking and a few minutes cooling time after baking. In total, you should expect to spend approximately 1 hour including all resting periods to achieve the best results.

How to Serve This Lemon Poppy Seed Cheesecake Cookies Recipe

The image shows a close-up of a soft, round cookie with a slightly golden base embedded with small black seeds. On top is a thick layer of smooth white cream, piped in a circular pattern. The cream is sprinkled with small black seeds, matching those in the cookie. A thin slice of bright yellow lemon with a shiny texture sits on the cream, adding a fresh pop of color. There is a bite taken out of the front cookie, revealing the light and soft inside. The cookies rest on light brown paper, with more cookies slightly blurred in the background, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies alongside a cup of hot tea or freshly brewed coffee because the bright citrus notes and creamy frosting perfectly complement a warm beverage’s comforting qualities. For a more festive touch, I sometimes add a thin slice of fresh lemon or sprinkle a few extra poppy seeds on top. This adds an inviting pop of color and texture that makes them feel extra special when placed on a pretty plate or tiered dessert stand.

These cookies also pair wonderfully with lighter drinks like a crisp sparkling water with lemon or even a refreshing gin and tonic for adult gatherings. They’re an elegant choice for holiday parties, afternoon tea with friends, or just a delightful weekend treat. I usually serve them at room temperature, which allows the frosting to be luscious without getting too firm, but I’ve found they also taste great chilled on warmer days.

When plating, I prefer serving 2 to 3 cookies on a small dessert plate along with a lemon wedge or sprig of mint for a touch of freshness. They make a lovely bite-sized dessert that’s rich enough to satisfy any sweet tooth but light enough to enjoy without feeling overwhelmed.

Variations

Over time, I’ve played around with a few different twists on this Lemon Poppy Seed Cheesecake Cookies Recipe to keep it exciting. For example, swapping the lemon zest for orange zest offers a sweeter, more mellow citrus flavor that pairs beautifully with the cream cheese frosting. If you’re a fan of herbs, adding finely chopped fresh thyme to the dough adds an unexpected but delightful aroma and depth to the cookies.

If you need this recipe to be gluten-free, I’ve successfully used a 1-to-1 gluten-free baking flour blend without losing texture or taste. For a vegan version, substituting the butter with vegan margarine and using a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water) works well. The frosting can be adapted using vegan cream cheese and coconut cream, though the texture is a bit lighter and less tangy.

Another fun option is to replace the cheesecake frosting with a lemon glaze made from powdered sugar and fresh lemon juice for a more delicate, glossy finish. Or, for a richer bite, I sometimes add finely chopped white chocolate to the cookie dough itself for pockets of creamy sweetness. If you like a bit more texture, toasting the poppy seeds slightly before adding them makes their flavor even more pronounced.

Storage and Reheating

Storing Leftovers

I always keep any leftover lemon poppy seed cheesecake cookies in an airtight container at room temperature for up to 3 days. This keeps the cookies soft without drying out. If it’s particularly warm or humid, I prefer storing them in the fridge to preserve the frosting and texture, but be sure to let them come to room temperature before serving so the frosting isn’t too firm.

Freezing

These cookies freeze beautifully if you want to prepare them ahead of time. I usually freeze the baked, un-frosted cookies in a single layer on a baking tray first, then transfer them to a freezer-safe airtight container or zip bag. They’ll keep well for up to 3 months. Freeze the frosting separately if possible, either in a small airtight container or bag, and thaw it in the fridge when you’re ready to decorate. When using frozen cookies, let them thaw at room temperature before frosting to prevent condensation.

Reheating

The best way to enjoy leftover cookies after storage or freezing is to warm them slightly in a low-temperature oven (around 150ºC/300ºF) for 3-5 minutes. This refreshes the softness and revives the aroma without melting the frosting. Avoid microwaving because it tends to melt the frosting unevenly and can make the cookies soggy. If reheating before frosting, bake the cookies fresh and then add the cheesecake frosting just before serving for the best texture.

FAQs

Can I use lemon juice instead of lemon zest?

While lemon juice adds flavor, the zest contains essential oils that provide a bright, concentrated lemon aroma and flavor that juice alone can’t replicate. I recommend using zest for the best authentic taste, but you could add a teaspoon of juice along with zest if you want a little extra tang.

What if I don’t have poppy seeds? Can I leave them out?

You can omit poppy seeds, but they add great texture and a subtle nutty flavor that gives the cookies character. If you skip them, I’d suggest adding a handful of finely chopped nuts like almonds or walnuts to maintain a bit of crunch.

Can I make the cookies bigger or smaller?

Absolutely! Just adjust the baking time accordingly. Smaller cookies will bake faster (around 8-9 minutes), and bigger ones will need a bit more time (12-13 minutes), but keep an eye on them to avoid overbaking since thinner cookies brown quickly.

Is it possible to prepare the cheesecake frosting in advance?

Yes, making the frosting a day ahead works perfectly. Just cover it tightly with plastic wrap and keep it refrigerated. Before piping, give it a quick whisk to restore fluffiness if necessary.

How long do these cookies stay fresh?

Cookies stored in an airtight container at room temperature are best eaten within 3 days for optimal freshness. The cheesecake frosting tastes best when fresh but can keep refrigerated for up to 5 days.

Conclusion

I can’t recommend this Lemon Poppy Seed Cheesecake Cookies Recipe enough if you’re craving something bright, creamy, and uniquely delicious. The way the lemon zest and poppy seeds come together inside a soft cookie with luscious cheesecake frosting on top truly makes each bite a joyful experience. You’ll impress everyone at your next gathering or enjoy an indulgent little treat just for yourself. Give it a try, and I’m sure these cookies will become a beloved part of your baking repertoire just like they are in mine!