Ingredients
Method
- Melt the butter in the microwave or on the stovetop over low-medium heat, ensuring it does not bubble. Pour into a large mixing bowl and allow to cool to room temperature (about 20 minutes).
- In a separate bowl, combine granulated sugar and lemon zest, rubbing together to release the lemon’s essential oils, until it resembles wet sand.
- Add the cooled butter to the lemon sugar mixture and mix thoroughly for about 1 minute, using a rubber spatula or stand mixer.
- Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
- In another bowl, stir together the flour, baking powder, baking soda, poppy seeds, and salt. Add the dry mixture to the wet ingredients and mix until just combined.
- Using a 2 tablespoon (1.3 oz / 53 g) cookie scoop, portion out 11 cookies and roll them into balls between your hands. Arrange them on a baking sheet lined with parchment paper. Chill the cookies in the fridge for 30 minutes.
- Preheat the oven to 180ºC (355ºF). Once chilled, place 6 cookies on the baking sheet and return the remaining 5 to the fridge. Bake one batch at a time for 10-11 minutes.
- Let the cookies cool on the baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.
- In a medium bowl or stand mixer, whip together the cream cheese, vanilla extract, powdered sugar, honey/agave, and heavy cream until stiff peaks form. If making ahead, cover and refrigerate until ready to use.
- When ready to serve, transfer the frosting to a piping bag fitted with a piping tip (e.g., Wilton 2A). Pipe the frosting in a swirl on top of each cookie. Optionally, sprinkle with poppy seeds and decorate with lemon slices.
Nutrition
Notes
These cookies are the perfect balance of zesty lemon and creamy cheesecake, with the crunch of poppy seeds adding a lovely texture.