Description

Soft, tangy lemon poppy seed cheesecake cookies topped with a smooth, creamy lemon frosting. Perfect for Easter or any spring gathering.

Ingredients

Scale

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons lemon zest (from about 2 lemons)
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons sour cream
2 tablespoons poppy seeds
For the Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest

Instructions

Prep your ingredients by softening cream cheese and butter, zesting and juicing lemons, and measuring dry ingredients.
In a large bowl, beat softened cream cheese and butter together until smooth and fluffy.
Add granulated sugar and brown sugar; mix until combined.
Add egg, vanilla extract, lemon zest, and lemon juice; beat until incorporated.
In a separate bowl, whisk together flour, baking powder, and poppy seeds.
Gradually add dry ingredients to wet ingredients, mixing on low or folding gently.
Stir in sour cream last to keep cookies moist.
Optional: Chill dough for 30 minutes to help cookies hold shape.
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Use a cookie scoop or spoon to drop dough balls about 2 inches apart on baking sheet.
Bake for 12-15 minutes until edges are lightly golden and centers look set but soft.
Transfer cookies to a cooling rack and cool completely before frosting.
For frosting, beat softened cream cheese and butter until creamy.
Gradually add powdered sugar, then lemon juice and zest; beat until smooth and fluffy.
Frost each cooled cookie generously using a spatula or piping bag.
Serve immediately or store frosted cookies in an airtight container in the fridge for up to 4 days.

Notes

Use fresh lemon zest for best flavor. Soften cream cheese and butter well before mixing. Chill dough for better shape and texture. Frost cookies only when fully cooled to prevent melting. Dough and frosting can be made ahead and stored in the fridge. For dairy-free, substitute cream cheese and butter with vegan alternatives.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10
Sodium: 70
Fat: 8
Saturated Fat: 5
Carbohydrates: 18
Fiber: 0.5
Protein: 2

Keywords: lemon poppy seed cookies, cheesecake cookies, lemon cookies, Easter dessert, creamy frosting, spring cookies