Lemon Poppyseed Cookies w/ Cheesecake Frosting and Candied Lemons

Introduction

• Perfect summery cookie for any occasion!

  
  

Ingredients and Tools Needed

Lemon Poppyseed Cookie

• 100g Granulated Sugar + 50g Honey

• 1.5 Tbs Lemon Zest

• 110g Butter (one stick)

• 1 Egg

• 1 Tsp Vanilla Extract or Vanilla Bean Paste (I like paste)

• 250g All Purpose Flour

• 0.5 Tsp Baking Powder and Soda

• 1 Tbs Poppy Seeds

• 0.5 Tsp Salt

Cream Cheese Frosting

• 1 + 3/4 (14 oz) Package of Cream Cheese

• 113g Unsalted (add pinch of salt) or Salted Butter (soft)

• 480g Powdered Sugar

• 2 Tsps Vanilla Extract or Paste

Candied Fruit

• 195g Sugar

• 236g Water

• 2 Tbs Fresh Lemons (or any fruit)

  
  

Tools Needed

• Oven + Stove Top

• Stand Mixer or Hand Mixer or Whisk (if you want an arm workout)

• Spatula

• Mixing Bowls

• Baking Sheets

• Large Pot

• Piping Bag and Tips

  
  

Preparing the Cookie Dough

Prep Time: 15 min

Cook Time: 10-11 min

Servings 11

• Melt butter (do not let it bubble) in large bowl

• Let butter cool to room temp don't let it harden

• While cooling add sugar, honey and lemon zest into another bowl and mix until wet sand consistency

• Add butter to sugar mixture when cool mix until combined with spatula or stand mixer

• Add egg and vanilla then mix

• Mix dry ingredients separately (flour, baking powder and soda, poppy seeds and salt)

• Add dry to wet mix until combined

• Scoop dough with spoon or cookie scoop about two tablespoons each

• Scoop out approximately 11 onto cookie sheet and roll each in hand so they are rounds

• Cool in fridge for 30 minutes

• While cooling preheat oven to 355 degrees fahrenheit

• Bake for approximately 10-11 minutes one tray at a time if there are multiple trays

• let cool completely before frosting

  
  

Preparing the Cream Cheese Frosting

Prep Time: 15 min

• Beat cream cheese and butter together with a hand or stand mixer

• Add powdered sugar (little bit at a time) and Vanilla

• Beat until desired consistency (the longer the more thin it will be)

• Refrigerate for thicker frosting

  
  

Preparing the Candied Fruit

Prep Time: 5 min

Cook Time: 20 min

• Slice fruit into thin round slices

• Combine sugar, water and juice in a pot or sauce pan

• Bring to a boil

• Reduce to a simmer

• Place fruit in sugar water for 15 min flipping a couple of times so they are coated well

• take out of pot and place on a plate to cool

• Store in fridge for later use or use right away once cool

  
  

Frosting the Cookies

• You can frost your cookies however you see fit

• I am not a big fan of frosting so I used a piping bag and piped little flowers on the top

  
  

Additional Tips and Variations

• Orange would be a good substitute instead of lemon