Lemon Poppyseed Cream Cheese Cookies
These lemon cream cheese cookies are soft and studded with poppy seeds. The cream cheese and lemon flavor are so good together - the cookies taste like lemon muffin tops in cookie form.
- 1/2 cup butter softened
- 4 ounces cream cheese softened
- 1 cup sugar
- 1 egg
- 1 tbsp. fresh lemon zest
- 2 tsp lemon extract
- 1 1/2 cups flour
- 2 tsp poppyseeds
- 1/2 tsp baking powder
- 1/2 tsp salt
Using an electric or stand mixer beat together the butter and cream cheese until smooth and creamy. Mix in the sugar until light and fluffy. Add the egg and beat until combined, then add lemon extract and lemon zest.
In a small bowl whisk together the flour, poppy seeds, salt, and baking powder.
Add flour to the mixer and beat on low until just combined. Scrape down the sides of the bowl, then mix together again. Cover the dough with parchment paper and chill in the refrigerator for an hour.
Preheat oven to 375°F. Line a cookie sheet with parchment paper/
Using a cookie dough scooper, place cookie dough batter onto the lined cookie sheet, about 2 inches apart. Bake for 10 minutes or until the edges are set and the edges are slightly golden.
Calories: 115kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 97mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg