Ingredients
1/2 cup coarse sugar
4 1/2 teaspoons poppy seeds
1/3 cup all-purpose flour
1 package lemon cake mix (regular size)
1/2 teaspoon lemon oil
2 tablespoons grated lemon zest
1 large egg (room temperature)
1/2 cup butter (softened)
1 package cream cheese (8 oz. per package, softened)
Step by step
Preheat oven to 350°F.
In a KitchenAid Stand Mixer using the Flat Beater Accessory, beat cream cheese and butter until light and fluffy. Beat in egg. Add lemon zest and lemon oil; beat until smooth.
Gradually beat in cake mix and flour. Beat in poppy seeds.
Place coarse sugar in a small bowl. Drop dough by 1/4 cupfuls into sugar; turn to coat, shaping dough into a ball. Arrange 3 inches apart on parchment-lined baking sheets. Bake until edges of cookies begin to brown, 15-18 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.