Fluffy Lemon Poppyseed Cookies with Cream Cheese Frosting

For the Cookies:
1 Preheat oven to 350F degrees.
2 In a large mixing bowl or stand mix, cream together the butter and sugars until light and fluffy. Add in the egg, lemon juice, and vanilla extract and mix until combined.
3 Next, add in the flour, poppy seeds, lemon zest, sea salt, baking powder and baking soda and mix until well combined.
4 Slowly pour in the buttermilk and mix while adding it in until the dough is soft.
5 From here, I find it easiest to refrigerate the dough for about 30 minutes to make it easier to scoop out. It’s not required but certainly makes it easier.
6 When you’re ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using a cookie scooper because I find it easier to use. You can also just scoop out with a big spoon. 
7 I made 16 cookies this time around. You can make yours larger or smaller! Just adjust your cook time.
8 Bake for 8-11 minutes. Less time if baking from room temperature, more time if they're coming from the fridge. You want the tops set but soft. They’ll continue to cook when you take them out so don’t over bake!
9 Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.
For the Frosting:
1 Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
2 Add in the powdered sugar and sea salt and mix until well combined. Set aside.
To assemble Cookies:
1 Once cookies are completely cooled, spread icing on top of the cookies. Sprinkle with lemon zest and enjoy!