Poppy Seed Cheesecake Crinkles
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Poppy Seed Cheesecake Crinkles unite the best of cream cheese, lemon zest and poppy seeds in a new way! Crinkle cookie way!
Cheesecake flavors and moist texture makes this batch of poppy seed cookies chewy inside and they remain fresh on your kitchen counter, room temperature, for few days if left in an airtight container.
Lemon zest, not lemon juice, makes them spring and summertime favourite crinkle cookies since they are lightly fresh but hey, all the ingredients are available all year long so why not make a double batch for Christmas?Everybody loves them.
How to make poppy seed cheesecake crinkles?
For a start, combine dry ingredients in a bowl: all-purpose flour, baking powder and sugar. This is important so baking powder is evenly combined with flour to have the same measure of rising agent.
What can you use instead of baking powder?
Buttermilk, plain yogurt, molasses, cream of tartar, sour milk, vinegar, lemon juice and club soda.
To find more on every substitute, please look here .
Then, cream together all wet ingredients in another bowl, medium sized: egg, egg yolk, cream cheese, unsalted, melted butter and salt.
Once you get smooth lemon cheesecake batter, slowly add dry ingredients to get nice dough that will rest in the fridge for one hour, so you make the best of this recipe.
What follows is so well known: you prepare poppy seed mix, form the balls using cookie scoop and roll them in poppy seeds to cover them all over.
Even at that point, you find out it works; I tried prebaked dough and was satisfied with the texture even before baking; smooth, not too sugary, perfect to have with a cup of coffee.
Did you know you can make tasty cream cheese at home?
Oh yes, you can. To see how to make is, simple way, look here .
So, considering the ingredients, you cannot go wrong with easy poppy seed wrapped cheesecake cookies. They totally promise to enjoy the flavors of lemon poppy seed cheesecake in completely new way!
In case you have any leftovers, one question may pop out:
Can you freeze Poppy Seed Cheesecake Crinkles?
Yes, you can. They freeze quite well. As with all other food you pack, these cookies need to be stored in airtight container. You can keep them in your freezer for two months.
Once you take them out, make sure to thaw them for two hours, at least.
Also, you can freeze raw cookie dough, using the same freezing method as for baked goodies! When soften enough to shape the balls it is ready to proceed rolling in poppy seeds and pressing before baking.
For another crinkles created by 2pots look here:
Poppy Seed Cheesecake Crinkles
Poppy Seed Cheesecake Crinkles unite the best of cream cheese, lemon zest and poppy seeds in a new way! Crinkle cookie way!
Ingredients
- 1 egg
- 1 egg yolk
- 3 Tbsp sugar
- Pinch of salt
- 1 tsp baking powder
- Lemon zest to taste
- 1 cup all-purpose flour
- 1 cup cream cheese
- 4 Tbsp unsalted butter, melted
- 6 Tbsp poppy seeds
Instructions
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Combine all-purpose flour, baking powder and sugar in a bowl.
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In another bowl, medium sized, mix the egg, egg yolk, butter, salt, lemon zest and cream cheese.
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Add dry ingredients to the egg mixture, mix well and leave the dough in the fridge for one hour.
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Preheat the oven to 356° F / 180° C.
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Cover sheet pan with parchment paper.
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Put 6 Tbsp of poppy seeds in a shallow bowl.
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Using cookie scoop, form little balls.
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Roll them in the poppy seeds and place onto the baking paper. Press them gently to form little flat discs.
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Bake for 15 minutes.
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Leave to cool, then carefully place onto a plate.
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