Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
Zest of 2 lemons
2 tbsp fresh lemon juice
1 large egg
1 tsp vanilla extract
1 tsp lemon extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tbsp poppyseeds
1 cup cream cheese, softened (250g block)
2 tbsp unsalted butter, softened
1 cup powdered sugar
1–2 tbsp fresh lemon juice
1 tsp vanilla extract
Instructions
- In a bowl, mix flour, baking soda, salt, and poppyseeds together.
- In a separate large bowl or stand mixer, cream together the butter, sugar, and lemon zest on medium speed until light and fluffy.
- Add in lemon juice, egg, vanilla, and lemon extract. Mix until just combined.
- Gradually mix in the dry ingredients without overmixing.
- Chill the dough for 30-60 minutes for best results.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough onto baking sheet to form 12 large or 24 small cookies.
- Bake for 12–15 minutes (large) or 10–12 minutes (small) until edges are set and centers are still soft.
- Let cookies cool on the baking sheet until nearly cool before transferring to a wire rack.
- For the icing, beat cream cheese, butter, powdered sugar, lemon juice, and vanilla until smooth.
- Once cookies are cool, ice them and optionally garnish with more poppyseeds or lemon slices. Serve chilled or at room temperature.
Notes
- Do not overbake—cookies should be soft in the center when removed from the oven.
- Chilling the dough helps with flavor and structure.
- Cookies can be served chilled for best taste and texture.
- Cookies can be frozen for 2-3 months, preferably in a single layer if iced.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
