Lemon Poppyseed Cream Cheese Cookies

by Heather on June 22, 2011

Here’s what I believe when it comes to cookies:

  1. They must be at max 4-bites-big.  I’m not saying that I don’t love larger cookies, but you can eat more of them when they’re smaller.  And the smaller ones have fewer calories.  So what if eating more small ones equals one bigger one?  At least it feels like you got more out of the deal!
  2. They absolutely must have a crunchy outside.  Let’s be honest here, no one likes a soggy cookie.  And if you’re the 0.0001% of people in the world that love soggy cookies, then I don’t know what to say.  Crunchy cookies rule, but only in regards to belief #2.  Please read belief #3 for further information.
  3. They must, without a doubt, be soft in the middle.  I do know that there are people who like crisp cookies through and through, but I am not that person.  I want to bite into the cookie and then have it melt in my mouth.  Fully crispy cookies just don’t do it for me.
  4. Cookies made in small batches individually are OK.  Otherwise press those suckers into a pan and make them into cookie bars.  Being lazy has its perks – more time to eat the cookie bars that way!
  5. They have to have butter.  ‘Nuff said.

What can I say, I know what I like!  If I’m going to take the time to bake cookies and take the time to eat them – OK, fine, I don’t really care about that last part – then I want them to meet those criteria.  And although I’m typically a rich-flavored cookie kind of gal (don’t EVEN get me started on the need for chocolate chip cookies in our household), there are times when a lighter flavor is just right.

Y’all, now is that time.

Pair these bad boys up with a cold glass of iced tea, lemonade, iced coffee, or just plain water.  Devour them like crazy – let’s just say you’ll be glad you did.

LEMON POPPYSEED CREAM CHEESE COOKIES

  • 4 oz cream cheese, room temperature
  • 4 Tbsp butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla extract
  • juice and zest from 1 lemon
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp poppy seeds

Preheat oven to 350.  Cream together the butter and cream cheese.  Add the sugars, egg, extract, and lemon juice.  Sift together the flour, baking powder, and salt.  Add to the wet ingredients and mix until just incorporated.  Add the zest and the poppy seeds, mix until evenly distributed.  Spoon the dough onto a cookie sheet lined with parchment or a Silpat; bake for 10-12 minutes at 350 degrees.  The cookies will not really change color except on the bottom, so be sure to check the bottoms to make sure they’re not burning.  Let cool on a rack and EAT!

If I’m the cookie police then so be it…I think we could use more cookie law enforcement in this day and age!

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