Slice and Bake Cream Cheese Lemon Poppy Seed Cookies

Slice and Bake Cream Cheese Lemon Poppy Seed Cookies requires about 33 minutes from start to finish. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 143 calories, 2g of protein, and 9g of fat each. It works well as a very reasonably priced hor d'oeuvre. This recipe from Rachel Cooks requires vanillan extract, flour, lemon extract, and unsalted butter. 69 people found this recipe to be delicious and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an improvable spoonacular score of 7%. If you like this recipe, take a look at these similar recipes: Lemon Poppy Seed Cake with Cream Cheese Frosting, Cream Cheese Cocoa Nib Cookies {slice & bake}, and Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too).

Servings: 48

Preparation duration: 15 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk flour, salt, lemon zest, and poppy seeds in a large bowl; set aside. Place butter and cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until pale and fluffy (approximately 2 minutes). Add sugar, vanilla and lemon extract and mix until combined. While mixer is running on low-speed, add flour mixture, and continue to mix until just combined.Transfer half of dough to a large sheet of parchment paper. Shape into a long log about 2 inches in diameter. Wrap in parchment paper and repeat with other half of the dough. Freeze until firm, at least 30 minutes or up to 2 weeks.Preheat oven to 350 degrees fahrenheit. Unwrap one log, roll in yellow sugar if desired. Cut into 1/4-inch-thick rounds. Space approximately 1 inch apart on baking sheets lined with parchment paper.Bake cookies until golden around edges, 16 to 18 minutes. Let cool slightly before removing from trays and letting cool completely on wire racks.

 

Step by step:

1. Whisk flour, salt, lemon zest, and poppy seeds in a large bowl; set aside.

2. Place butter and cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until pale and fluffy (approximately 2 minutes).

3. Add sugar, vanilla and lemon extract and mix until combined. While mixer is running on low-speed, add flour mixture, and continue to mix until just combined.

4. Transfer half of dough to a large sheet of parchment paper. Shape into a long log about 2 inches in diameter. Wrap in parchment paper and repeat with other half of the dough. Freeze until firm, at least 30 minutes or up to 2 weeks.Preheat oven to 350 degrees fahrenheit. Unwrap one log, roll in yellow sugar if desired.

5. Cut into 1/4-inch-thick rounds. Space approximately 1 inch apart on baking sheets lined with parchment paper.

6. Bake cookies until golden around edges, 16 to 18 minutes.

7. Let cool slightly before removing from trays and letting cool completely on wire racks.

Nutrition Information:

covered percent of daily need