Easter Cookie Recipe: Lemon Poppy Seed Cheesecake Cookie | Julie Marie Eats
Easter is the perfect excuse to fire up the oven and bring some sunshine to your dessert table. If you’re looking for a treat that’s bright, tangy, and irresistibly creamy, you’ll love this Lemon Poppy Seed Cheesecake Cookie recipe by Julie Marie Eats. These cookies are soft, zesty, and topped with a swirl of velvety cheesecake frosting that makes every bite scream spring.
Not only are these cookies incredibly easy to whip up, but their light lemon flavor, crunchy poppy seeds, and decadent topping make them the ideal addition to any Easter brunch or cookie swap. If you’re new to baking with citrus, check out these expert tips for baking with citrus for a little science-meets-flavor inspiration.
And when it comes to decorating like a pro, nothing makes a cookie pop quite like a flawless frosting swirl. Don’t worry—this simple frosting swirl tutorial will walk you through the steps to achieve bakery-style beauty at home.
Table of Contents
Why You’ll Love These Lemon Poppy Seed Cheesecake Cookies
- Soft and thick cookie base with a burst of lemon
- Creamy cheesecake topping that pairs perfectly with citrus
- Poppy seeds add a subtle crunch and visual flair
- Ideal for Easter desserts, spring parties, or a little self-indulgence
- Can be made ahead or frozen for convenience
🧈 Ingredient Breakdown
Cookie Base
- 200 g granulated sugar
- 1 tbsp lemon zest
- 110 g melted butter
- 1 large egg
- 1 tsp vanilla extract
- 210 g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp poppy seeds
- ½ tsp salt
Cheesecake Frosting
- 200 g cream cheese (cold)
- 1 tsp vanilla extract
- 75 g powdered sugar
- 1 tbsp agave or honey
- 120 g heavy cream
Tip: Always use a kitchen scale for accuracy in baking. It’s a game-changer.
👩🍳 Step-by-Step Instructions
🍪 Making the Cookies
- Melt the butter and let it cool to room temp.
- In a bowl, rub the sugar and lemon zest until it feels like wet sand—this releases all that fragrant citrus oil.
- Mix in the cooled butter, egg, and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- Combine wet and dry mixtures using a spatula.
- Scoop 11 cookies (about 2 tbsp each), roll into balls, and refrigerate for 30 minutes.
- Preheat oven to 355ºF (180ºC), bake 6 cookies per sheet for 10–11 minutes.
- Let cool on the tray for 3 minutes before transferring to a cooling rack.
🍰 Making the Cheesecake Frosting
- In a medium bowl, whip all frosting ingredients until stiff peaks form.
- Transfer to a piping bag fitted with a round tip (like Wilton 2A).
- Pipe in a swirl, sprinkle with poppy seeds or lemon zest.
🧁 Expert Baking Tips
- Use light-colored baking pans for a soft texture. Dark pans heat faster, resulting in drier cookies.
- Always allow your butter to cool before mixing to avoid greasy dough.
- Don’t skip chilling the dough—it helps cookies bake thicker and more evenly.
- For clean, even swirls, practice piping on parchment first.
🌸 Easter Decorating Ideas
- Add pastel sprinkles or edible flowers for a festive look.
- Tie cookies in clear cellophane bags with a ribbon for gifting.
- Serve on a tiered dessert tray next to lemon tarts or carrot cake for a bright spread.
🥶 Storage & Make-Ahead Options
- Store frosted cookies in the fridge in an airtight container for 2–3 days.
- Unbaked dough balls can be frozen up to 30 days. Thaw 1 hour before baking.
- Frosting can be made a day ahead and stored in the fridge—whip again before using.
🔄 Variations to Try
- Add white chocolate chips to the cookie dough for extra sweetness.
- Swap poppy seeds for chia seeds or leave them out entirely.
- Replace vanilla with almond extract for a nuttier twist.
- Use lemon curd as an extra topping layer beneath the frosting.
❓ Frequently Asked Questions
Can I freeze the cookie dough?
Yes! Scoop into balls, freeze in an airtight container, and thaw before baking.
Can I make these cookies ahead of time?
Absolutely. Store dough in the fridge overnight, and frost them just before serving.
What can I use instead of poppy seeds?
Try chia seeds or leave them out. They’re mostly for texture and presentation.
How long can cheesecake frosting sit out?
No more than 1–2 hours. Always refrigerate when not serving.
Can I use store-bought lemon curd as a topping?
Yes, it pairs beautifully beneath or alongside the cheesecake swirl.
What’s the best way to zest a lemon?
Use a microplane grater and avoid the bitter white pith underneath.
How do I know when cheesecake frosting is ready?
You’ll see stiff peaks—the frosting will hold its shape without collapsing.
📌 Nutrition Highlights
- Calories per cookie: 357 kcal
- Contains: gluten, dairy, eggs
- Possible allergens: milk, wheat, eggs
- Can be modified for gluten-free or dairy-free diets with substitutes
🎉 Final Thoughts
Whether you’re baking for a crowd or just treating yourself, these Lemon Poppy Seed Cheesecake Cookies are everything you want in a spring dessert—bright, creamy, soft, and totally addictive. Don’t forget to snap a pic and tag @juliemarieeats if you bake them!
And remember—baking is equal parts precision and joy. Happy Easter and happy baking! 🌼
