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4.60 from 5 votes

Fluffy Lemon Poppyseed Cookies with Cream Cheese Frosting

These lemon poppyseed cookies are light and fluffy and perfectly balanced with a slather of cream cheese frosting on top! They're bursting with flavor from the lemon juice and lemon zest. The poppy seeds give them the perfect little look and crunch. Then they're finished off with the most delicious cream cheese frosting. These are the ultimate spring dessert! I'm not even a huge lemon poppyseed fan and these have become one of my favorites!
Cook Time11 mins
Course: Dessert
Keyword: cookies, cream cheese frosting, dessert, lemon, lemon poppyseed, poppyseed
Servings: 16

Ingredients

For the Cookies:

  • ½ cup unsalted butter room temperature
  • ¾ cup brown sugar light or dark
  • ¼ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp poppyseeds
  • 2 ¼ cups all-purpose flour
  • ¾ tsp sea salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup buttermilk (or whole milk with 1 tsp vinegar)

For the Frosting:

  • 2 cups powdered sugar
  • 4 oz cream cheese room temperature
  • 4 tbsp unsalted butter room temperature
  • ½ tsp vanilla extract
  • pinch of sea salt

Instructions

For the Cookies:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl or stand mix, cream together the butter and sugars until light and fluffy. Add in the egg, lemon juice, and vanilla extract and mix until combined.
  • Next, add in the flour, poppy seeds, lemon zest, sea salt, baking powder and baking soda and mix until well combined.
  • Slowly pour in the buttermilk and mix while adding it in until the dough is soft.
  • From here, I find it easiest to refrigerate the dough for about 30 minutes to make it easier to scoop out. It’s not required but certainly makes it easier.
  • When you’re ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using a cookie scooper because I find it easier to use. You can also just scoop out with a big spoon.
  • I made 16 cookies this time around. You can make yours larger or smaller! Just adjust your cook time.
  • Bake for 8-11 minutes. Less time if baking from room temperature, more time if they're coming from the fridge. You want the tops set but soft. They’ll continue to cook when you take them out so don’t over bake!
  • Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.

For the Frosting:

  • Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
  • Add in the powdered sugar and sea salt and mix until well combined. Set aside.

To assemble Cookies:

  • Once cookies are completely cooled, spread icing on top of the cookies. Sprinkle with lemon zest and enjoy!

Notes

For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed thawed at room temperature for 15-20 minutes before eating.
 
For Freezing: Freeze cookies fully cooked and frosted in a freezer bag! You can store in the fridge first so the icing hardens and then store right in the freezer!