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Lemon Poppy Seed Cookies

These creative cookies combine lemon poppy seed dough with a frozen lemon cheesecake filling, decorated to look like lemons with cream cheese frosting.

Featured in Sweet treats for any occasion.

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Updated on Fri, 03 Jan 2025 01:20:40 GMT
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A close-up of a lemon poppy seed cookie topped with creamy frosting and a slice of lemon. Save it
A close-up of a lemon poppy seed cookie topped with creamy frosting and a slice of lemon. | myhomemaderecipe.com

These lemon poppy seed cookies with their surprise cheesecake center bring such joy to every bite. After perfecting this recipe I've found the perfect balance of bright lemon zest crunchy poppy seeds and creamy filling. The way the citrus brightens up these soft buttery cookies makes them absolutely irresistible.

Simply Delightful

What makes these lemon poppy seed cookies so special is their perfect combination of textures and flavors. That moment when you bite into one and discover the creamy center is pure magic. My family starts hovering around the kitchen as soon as they smell that fresh lemon zest.

What You'll Need

  • Fresh lemons for that perfect zest.
  • Quality cream cheese at room temperature.
  • Fresh poppy seeds for the best crunch.
  • Real butter no substitutes.

Let's Start Baking

Create the Center
Get that cheesecake filling just right.
Mix with Love
Combine those ingredients until perfectly balanced.
Time to Bake
Watch for those golden edges.
Add Some Beauty
Decorate if you're feeling fancy.

Success Secrets

The key to perfect lemon poppy seed cookies lies in the details. Those room temperature ingredients make such a difference in texture and that frozen filling ensures it stays right where it belongs. Don't rush the process good things take time.

Keep Them Fresh

Store your lemon poppy seed cookies in the fridge and they'll stay perfect for several days. I love making extra to freeze they're wonderful to have on hand when friends drop by unexpectedly. Just remember to let them come to room temperature before serving.

A plate of poppy seed cookies topped with lemon frosting, accompanied by slices of fresh lemon. Save it
A plate of poppy seed cookies topped with lemon frosting, accompanied by slices of fresh lemon. | myhomemaderecipe.com

Frequently Asked Questions

→ Why freeze the cheesecake filling?
Freezing makes it easier to stuff inside cookies and helps prevent it from melting too quickly during baking.
→ Why is the dough thick and dry?
A thicker dough prevents spreading during baking, compensating for the moisture from the filling.
→ How should I measure the flour?
Use the spoon and level method or a kitchen scale to avoid compacted flour which can dry out cookies.
→ What piping tips should I use?
Use Wilton tip 6 for the lemon shapes and Wilton tip 65 for the leaves in the decoration.
→ Can I make these at high altitude?
Add an extra 2 tablespoons of flour when baking at high altitude.

Lemon Poppy Seed Cookies

Delicious lemon poppy seed cookies filled with frozen lemon cheesecake and decorated with cream cheese frosting piped to look like lemons.

Prep Time
45 Minutes
Cook Time
14 Minutes
Total Time
59 Minutes
By: Zaho

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 17 Servings (17 large cookies)

Dietary: Vegetarian

Ingredients

01 6 oz cream cheese, room temperature (for filling).
02 3 tablespoons white sugar (for filling).
03 1/2 large lemon zested (for filling).
04 2 3/4 cups all-purpose flour.
05 1 teaspoon baking soda.
06 1 teaspoon salt.
07 1 tablespoon poppy seeds.
08 1 cup unsalted butter, room temperature.
09 1 1/2 cups white sugar.
10 1 large egg plus 1 yolk, room temperature.
11 2 large lemons zested.
12 2 oz cream cheese (for frosting).
13 2 tablespoons butter (for frosting).
14 1 1/4 cups powdered sugar.
15 1 teaspoon vanilla extract.
16 Yellow and green food dye.

Instructions

Step 01

Beat cream cheese, sugar and lemon zest until creamy. Scoop into 17 dollops and freeze 1-2 hours.

Step 02

Mix dry ingredients. Beat butter and sugar until fluffy. Add eggs and zest. Mix in dry ingredients until just combined.

Step 03

Scoop dough, make well, add frozen filling and cover. Place 6 per sheet.

Step 04

Bake at 350°F for 13-15 minutes until edges are golden. Cool 4 minutes on pan.

Step 05

Make cream cheese frosting, color yellow and green. Pipe lemon shapes and leaves on cooled cookies.

Notes

  1. Use spoon and level method for flour.
  2. Add extra flour for high altitude.
  3. Ingredients should be room temperature.

Tools You'll Need

  • Cookie sheets.
  • Mixer.
  • Piping bags and tips.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 311
  • Total Fat: 18 g
  • Total Carbohydrate: 45 g
  • Protein: 3 g