Ingredients
Cookie Dough
- 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
Cheesecake Frosting
- 200 g cream cheese (cold)
- 1 tsp vanilla extract
- 75 g powdered sugar
- 1 tbsp agave or honey
- 120 g heavy cream
Decoration (optional)
- Poppy seeds for sprinkling on top
- Lemon slices for decoration
Instructions
- Prepare the melted butter: Melt the butter gently in the microwave or on the stove over low to medium heat. Avoid bubbling to retain all the liquid. Transfer to a large mixing bowl and chill in the fridge for about 20 minutes until cooled to room temperature.
- Infuse sugar with lemon zest: In a separate bowl, combine granulated sugar with lemon zest. Rub the mixture together until it resembles wet sand, releasing the lemon oils and flavor.
- Mix butter and lemon sugar: Add the cooled lemon-scented sugar to the melted butter. Use a rubber spatula or stand mixer with paddle attachment to whisk together for 1 minute until combined.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and mix until just combined.
- Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, poppy seeds, and salt.
- Mix dry and wet ingredients: Add the dry ingredient mixture to the wet ingredients and fold gently with a spatula until thoroughly combined into a cookie dough.
- Shape cookies and chill: Using a 2 tbsp (53 g) cookie scoop, portion out 11 cookie dough balls. Roll them between your hands into smooth balls and place on a baking tray lined with parchment paper. Refrigerate the shaped cookies for 30 minutes to firm up.
- Preheat oven: While chilling, preheat your oven to 180ºC (355ºF) and prepare a baking sheet lined with parchment paper.
- Bake cookies in batches: After chilling, place 6 cookies on the lined baking sheet and return the remaining 5 to the fridge. Bake the tray for 10-11 minutes until the cookies are lightly golden but still soft. Repeat with the remaining cookies.
- Cool cookies: Let the cookies cool for 3 minutes on the baking tray—this allows them to firm up slightly while still soft. Then transfer to a cooling rack to cool completely.
- Make cheesecake frosting: In a medium bowl or stand mixer with whisk attachment, whip together chilled cream cheese, vanilla extract, powdered sugar, agave or honey, and heavy cream until stiff peaks form and the mixture holds its shape.
- Pipe frosting on cookies: When ready to serve, fit a piping bag with a tip like Wilton 2A and pipe the cheesecake frosting in a swirl starting from the center outward onto each cooled cookie.
- Decorate: Optionally sprinkle extra poppy seeds on the frosting and garnish with fresh lemon slices or lemon zest to enhance presentation and flavor.
Notes
- Be careful not to overbake the cookies as they are soft when done; cooling helps them set properly.
- Chilling the cookie dough balls before baking helps prevent spreading and maintains their shape.
- Using cold cream cheese for frosting ensures a smooth, stable whipped texture.
- Agave or honey can be substituted with maple syrup or light corn syrup for similar sweetness.
- Poppy seeds add a pleasant crunch and mild nutty flavor but can be omitted if allergic or undesired.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days for best freshness.
- Prep Time: 25 minutes
- Cook Time: 11 minutes per batch (total approx. 22 minutes)
- Category: Dessert
- Method: Baking
- Cuisine: American
