Lemon poppy seed cheesecake cookies are soft cookies made with lemon zest, poppy seeds, and a cream cheese topping.
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This lemon poppy seed cheesecake cookie recipe is easy to make, full of lemon flavor, and finished with a chewy texture, poppy seeds, and thick cheesecake frosting, making it ideal for spring and summer.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Granulated sugar: Sweetens the dough and helps create soft centers.
- Lemon zest: Adds lemon flavor without adding liquid.
- Unsalted Butter: Provides richness and controls cookie texture when cooled.
- Egg: Binds the dough and supports structure.
- All-purpose flour: Gives structure so the cookies hold their shape.
- Baking powder: Helps the cookies rise slightly without spreading too much.
- Baking soda: Improves texture and browning.
- Poppy seeds: Add texture and light crunch.
- Cream cheese: Forms the base of a stable cheesecake-style frosting.
- Heavy cream: Lightens the frosting and helps it hold shape.
How to Make Lemon Poppy Seed Cheesecake Cookies
Note: Full instructions are provided in the recipe card below.
- Lemon poppy seed cookies: Gently melt the butter over low heat or in the microwave just until liquid. Do not let it bubble, as bubbling can cause moisture loss and affect the cookie texture. Transfer it to a large bowl and refrigerate until cooled to room temperature.
- While the butter cools, combine the granulated sugar and lemon zest in a small bowl. Rub them together with your fingers until the sugar becomes fragrant and slightly damp.
- Once the butter has cooled, add the lemon sugar to the bowl and mix with a rubber spatula for about 1 minute until smooth. You can also use a stand mixer fitted with the paddle attachment.
- Add the egg, salt, and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and poppy seeds. Add the dry ingredients to the wet mixture and gently fold with a spatula until no dry flour remains.
- Using a 2-tablespoon cookie scoop, portion the dough into 11 pieces and roll each into a ball. Place them on a parchment-lined tray and refrigerate for 30 minutes to firm up.
- While the dough chills, preheat the oven to 355°F (180°C) and line a baking sheet with parchment paper.
- Bake 6 cookies at a time, keeping the remaining dough chilled. Bake for 10-11 minutes, until the edges are set, but the centers are still soft.
- Let the cookies rest on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
- Cheesecake frosting: In a medium bowl or stand mixer fitted with the whisk attachment, whip the cream cheese, vanilla extract, powdered sugar, or honey, and heavy cream until thick and able to hold its shape.
- If not using immediately, cover and refrigerate the frosting until ready to assemble. To decorate, transfer the frosting to a piping bag fitted with a round or star tip. Pipe a swirl onto each cooled cookie, then finish with poppy seeds.
Hint: For a larger cookie use a large cookie scoop (2.5-3 oz) and bake for 12-14 minutes.
Storage, Make Ahead, & Freezing
Storage: Store lemon poppy seed cheesecake cookies in an airtight container in the refrigerator for up to 2 days.
Make Ahead: Scoop the cookie dough into balls and refrigerate overnight; bake as directed and prepare the frosting before serving.
Freezing: Freeze scooped cookie dough balls in an airtight container for up to 1 month; thaw for 1 hour before baking.
Camila's Tips & Variations
- Flat cookies: Chill the dough fully so the butter firms up before baking.
- Dry texture: Bake until the edges are set but the centers still look soft.
- Stronger lemon flavor: Add more lemon zest, not extra juice.
- Frosting too loose: Chill the cheesecake frosting briefly before piping.
Frequently Asked Questions
Why did my lemon poppy seed cheesecake cookies spread too much?
The dough was too warm; chilling the dough before baking controls the spread and keeps the cookies thick.
How do I keep lemon poppy seed cheesecake cookies soft?
Bake until the edges are set, but the centers are still soft, then store them in an airtight container.
Why are my lemon poppy seed cheesecake cookies dry?
They were overbaked; remove the cookies when the edges are set and the centers are still soft.
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Recipe
Lemon Poppy Seed Cheesecake Cookies
Lemon poppy seed cheesecake cookies are soft cookies made with lemon zest, poppy seeds, and a cream cheese topping.
Equipment
- cookie scoop #40
- Piping bag
- Piping tip (such as a round or star tip)
Ingredients
Lemon Poppy Seed Cookies
- 210 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon poppy seeds
- ½ teaspoon kosher salt
- 200 g granulated sugar
- 1 tablespoon lemon zest
- 113 g unsalted butter , softened
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Frosting
- 200 g brick style cream cheese , cold
- 1 teaspoon vanilla extract
- 75 g powdered sugar
- 1 tablespoon honey
- 120 g heavy cream
- poppy seeds for sprinkling on top , optional
Instructions
- Lemon poppy seed cookies: Gently melt the butter over low heat or in the microwave just until liquid.
- Do not let it bubble, as bubbling can cause moisture loss and affect the cookie texture. Transfer it to a large bowl and refrigerate until cooled to room temperature.
- While the butter cools, combine the granulated sugar and lemon zest in a small bowl. Rub them together with your fingers until the sugar becomes fragrant and slightly damp.
- Once the butter has cooled, add the lemon sugar to the bowl and mix with a rubber spatula for about 1 minute until smooth. You can also use a stand mixer fitted with the paddle attachment.
- Add the egg, salt, and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and poppy seeds. Add the dry ingredients to the wet mixture and gently fold with a spatula until no dry flour remains.
- Using a 2-tablespoon cookie scoop, portion the dough into 11 pieces and roll each into a ball. Place them on a parchment-lined tray and refrigerate for 30 minutes to firm up.
- While the dough chills, preheat the oven to 355°F (180°C) and line a baking sheet with parchment paper.
- Bake 6 cookies at a time, keeping the remaining dough chilled. Bake for 10-11 minutes, until the edges are set, but the centers are still soft.
- Let the cookies rest on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
- Cheesecake frosting: In a medium bowl or stand mixer fitted with the whisk attachment, whip the cream cheese, vanilla extract, powdered sugar, or honey, and heavy cream until thick and able to hold its shape.
- If not using immediately, cover and refrigerate the frosting until ready to assemble. To decorate, transfer the frosting to a piping bag fitted with a round or star tip. Pipe a swirl onto each cooled cookie, then finish with poppy seeds.
Notes
Storage: Store lemon poppy seed cheesecake cookies in an airtight container in the refrigerator for up to 2 days.
Make Ahead: Scoop the cookie dough into balls and refrigerate overnight; bake as directed and prepare the frosting before serving.
Freezing: Freeze scooped cookie dough balls in an airtight container for up to 1 month; thaw for 1 hour before baking.
Nutrition
Nutrition Facts
Lemon Poppy Seed Cheesecake Cookies
Amount per Serving
Calories
359
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
70
mg
23
%
Sodium
243
mg
11
%
Potassium
73
mg
2
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
28
g
31
%
Protein
4
g
8
%
Vitamin A
686
IU
14
%
Vitamin C
1
mg
1
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
