Opis
Lemon poppy seed cheesecake cookies are a delightful treat that combines the tanginess of lemon with a creamy cheesecake filling.
Składniki
Skala
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon poppy seeds
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instrukcje
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat butter and granulated sugar until fluffy.
- Add egg, lemon juice, lemon zest, and poppy seeds. Mix well.
- Gradually add dry ingredients to the wet mixture.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Form dough into balls and place on a baking sheet.
- Make an indentation in each dough ball and fill with cream cheese mixture.
- Bake for 12-15 minutes or until edges are golden.
- Let cool before serving.
Uwagi
- Store cookies in an airtight container.
- Cookies can be frozen for up to 1 month.
- Adjust lemon zest for more or less tartness.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 15 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 150
- Cukier: 8g
- Sód: 50mg
- Kwasy: 7g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 20g
- Włókno: 0g
- Białko: 2g
- Cholesterol: 20mg
Słowa kluczowe: lemon poppy seed cheesecake cookies