Lemon Poppy Seed Cookies with Cheesecake Filling (Print version)
Soft lemon poppy seed cookies stuffed with a chilled cheesecake filling and finished with a light lemon cream cheese frosting.
# Ingredients:
For the cheesecake filling
01 -
6 oz (170 g) block cream cheese, room temperature
02 -
3 tablespoons granulated sugar
03 -
1 teaspoon fresh lemon zest
04 -
1 teaspoon fresh lemon juice
05 -
1 pinch fine salt
For the lemon poppy seed dough
06 -
2 2/3 cups (335 g) all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon fine salt
09 -
1 tablespoon poppy seeds
10 -
1 cup (226 g) unsalted butter, room temperature
11 -
1 1/2 cups (300 g) granulated sugar
12 -
2 tablespoons fresh lemon zest
13 -
1 large egg plus 1 large egg yolk, room temperature
14 -
1 teaspoon vanilla extract
For the lemon cream cheese frosting
15 -
2 oz (56 g) block cream cheese, room temperature
16 -
2 tablespoons (28 g) unsalted butter, room temperature
17 -
1 1/4 cups (150 g) powdered sugar
18 -
1 teaspoon fresh lemon juice
19 -
1/2 teaspoon vanilla extract
20 -
Yellow and green food coloring, optional
21 -
Extra poppy seeds and lemon zest for garnish, optional
# Instructions:
01 -
Beat the cream cheese, sugar, lemon zest, lemon juice, and salt until smooth. Scoop 16 small mounds, about 2 teaspoons each, onto a parchment-lined plate and freeze for 60-90 minutes until firm.
02 -
Whisk the flour, baking soda, salt, and poppy seeds in a medium bowl. Set aside.
03 -
Rub the lemon zest into the sugar with your fingers. Beat the lemon sugar with the butter until creamy, 2-3 minutes. Beat in the egg, egg yolk, and vanilla, then mix in the dry ingredients just until a thick dough forms.
04 -
Heat the oven to 350 F and line baking sheets with parchment. Scoop the dough into 16 portions. Flatten each portion, place one frozen filling mound in the center, and wrap the dough around it, sealing well.
05 -
Place the stuffed dough balls 2 inches apart. Bake for 13-15 minutes, until the edges are set and lightly golden but the centers still look soft. Cool on the pan for 10 minutes, then transfer to a rack.
06 -
Beat the frosting ingredients until smooth and thick. Tint if desired, then pipe or spread a small amount over fully cooled cookies. Garnish with poppy seeds or lemon zest if using.
# Good to know:
01 -
Freeze the filling until firm before stuffing the dough.
02 -
Store frosted cookies in the refrigerator for up to 5 days.
03 -
For frozen unbaked cookies, bake from frozen and add 1-2 minutes.