Begin by gently melting 110 grams of butter in a small saucepan over low heat. Once melted, remove it from heat and allow it to cool to room temperature.

In a large mixing bowl, combine granulated sugar with the zest of one organic lemon. Use your fingers to rub the zest into the sugar for about 1 minute.

After the butter has cooled, pour it into the mixture. Mix together for one minute until combined, then add in one large egg and a teaspoon of vanilla extract.

In a separate bowl, sift together 210 grams of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, 1 tablespoon of poppy seeds, and ½ teaspoon of salt. Stir until evenly combined.

Gradually fold the dry mixture into the wet ingredients using a spatula, mixing just until all the flour is incorporated.

Using a cookie scoop, portion out 11 balls of dough and place them on a parchment-lined baking sheet. Roll each portion gently to form smooth balls, then cover with plastic wrap and chill in the refrigerator for about 30 minutes.

While the dough is chilling, preheat your oven to 180ºC (355ºF).

Once the oven is preheated and the dough is chilled, place 6 balls of dough on a lined baking sheet. Bake for 10-11 minutes until edges are just set.

In a mixing bowl, whip together 200 grams of cold cream cheese, 75 grams of powdered sugar, 1 tablespoon of agave or honey, and 120 grams of heavy cream until stiff peaks form.

Once your cookies are completely cooled, pipe or spread the cheesecake frosting generously on top of each cookie.