Description
Delicious lemon poppy seed cheesecake cookies that are soft and flavorful.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, cream cheese, and sugar.
- Add the egg, lemon juice, lemon zest, and vanilla. Mix well.
- In another bowl, combine flour, baking powder, poppy seeds, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- These cookies can be frozen for up to 3 months.
- Adjust lemon zest for more or less lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: lemon poppy seed cheesecake cookies recipe