1. Make the Cookie Dough:

• Melt & Cool Butter: Melt the 110g unsalted butter gently in the microwave or a small saucepan over low heat (don’t let it bubble excessively). Pour into a large mixing bowl and let it cool to room temperature (can speed up in fridge for ~20 mins, stir occasionally).
• Prep Lemon Sugar: Meanwhile, in a separate bowl, add the 200g granulated sugar and 1 tablespoon lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and it resembles wet sand.
• Combine Wet Ingredients: Once the butter is room temperature, add the lemon sugar mixture to the bowl. Using a rubber spatula (or stand mixer with paddle), whisk/mix together for 1 minute. Add the room temperature egg and 1 tsp vanilla extract; mix until combined.
• Combine Dry Ingredients: In a separate medium bowl, stir together the 210g all-purpose flour, ½ tsp baking powder, ½ tsp baking soda, 1 tablespoon poppy seeds, and ½ tsp salt.
• Finish Dough: Add the dry ingredients to the wet ingredients. Use a rubber spatula (or mixer on low) to mix until just combined. Do not overmix.

2. Scoop and Chill Dough:

• Using a 2-tablespoon cookie scoop (approx. 1.3 oz / 53g), scoop out 11 dough balls. Place them on a tray lined with baking paper.
• Gently roll each scoop between your hands into a smooth ball.
• Place the tray of cookie dough balls in the refrigerator to chill and set for at least 30 minutes.

3. Prepare Oven and Bake Cookies:

• While the dough chills, preheat the oven to 180°C / 355°F. Prepare a baking sheet by lining it with baking paper.  
• After 30 minutes of chilling, place 6 chilled cookie dough balls onto the lined baking sheet, spaced well apart. Return the remaining 5 dough balls to the fridge.
• Bake one tray at a time for 10-11 minutes. The cookies should look set but may not brown significantly.
• Let the cookies cool on the baking tray for 3 minutes (they will be soft initially) before carefully transferring them with a spatula to a wire cooling rack to cool completely.
• Repeat baking with the second batch of chilled cookie dough balls.

4. Make the Cheesecake Frosting:

• Ensure cream cheese is cold and heavy cream is cold.
• In a medium bowl with an electric mixer (or stand mixer with whisk attachment), whip together the cold cream cheese, 1 tsp vanilla extract, sifted powdered sugar, and agave/honey until combined and smooth.
• Add the cold heavy cream. Start beating on low speed, then increase to medium-high. Whip until the mixture reaches stiff peaks and holds its shape firmly, like whipped cream. Be careful not to overwhip into butter.
• If making ahead, cover the frosting bowl tightly with plastic wrap (press wrap onto surface) and refrigerate until ready to assemble.

5. Assemble and Decorate:

• Ensure cookies are completely cool.
• Transfer the cheesecake frosting to a piping bag fitted with your desired tip (Wilton 2A round tip suggested).
• Pipe the frosting onto each cookie in a swirl, starting from the center and moving outwards.
• Optionally, sprinkle the frosted cookies with extra poppy seeds and decorate with small, thin lemon slices or zest.
• Serve immediately or store frosted cookies in an airtight container in the refrigerator.