Description
Soft Lemon Poppy Seed Cookies topped with creamy cheesecake frosting. Bright citrus flavor, perfect for Easter dessert or spring baking.
Ingredients
200 g granulated sugar
1 tablespoon lemon zest
110 g butter
1 large egg
1 teaspoon vanilla extract
210 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon poppy seeds
½ teaspoon salt
200 g cream cheese
75 g powdered sugar
1 tablespoon agave or honey
120 g heavy cream
Poppy seeds for topping
Lemon slices for decoration
Instructions
1. Melt butter gently and cool to room temperature.
2. Rub lemon zest into sugar until fragrant.
3. Mix butter with lemon sugar, then add egg and vanilla.
4. Combine dry ingredients separately and mix into wet ingredients.
5. Scoop dough, roll into balls, and chill for 30 minutes.
6. Bake at 180ºC/355ºF for 10-11 minutes.
7. Cool completely.
8. Whip frosting ingredients until stiff peaks form.
9. Pipe frosting onto cooled cookies and decorate.
Notes
Chill dough to prevent spreading.
Store frosted cookies in refrigerator.
Freeze unfrosted cookies for up to 2 months.