Melt ½ cup of butter in a small saucepan over low heat until just liquid. Remove from heat and let cool.

Combine 1 cup of granulated sugar with the zest of one large lemon in a mixing bowl. Rub the zest into the sugar.

Whisk in the cooled melted butter, followed by one large egg and 1 teaspoon of vanilla extract until smooth.

In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 2 tablespoons of poppy seeds, and ¼ teaspoon of salt.

Slowly add the dry mixture to the wet mixture, mixing gently until just combined.

Scoop the dough into balls and place on a parchment-lined baking sheet, cover with plastic wrap, and chill for 30 minutes.

Preheat your oven to 355°F (180°C) and allow the chilled dough to sit for about 5 minutes.

Bake for 10-11 minutes until edges are golden and centers are soft. Cool on the baking sheet for 5 minutes.

Combine 8 oz. of softened cream cheese, 1½ cups of powdered sugar, and ¼ cup of heavy cream in a bowl and whip until stiff peaks form.

Once cookies are cooled, frost generously with cheesecake frosting and garnish with additional poppy seeds and lemon slices.