Melt ½ cup of unsalted butter in a microwave-safe bowl until fully liquefied, about 30-45 seconds, then cool to room temperature.

Combine 1 cup of granulated sugar and the zest from two lemons in a mixing bowl, rubbing them together until fragrant.

Pour the cooled melted butter into the sugar and zest mixture, then add 1 large beaten egg and 1 teaspoon of vanilla extract. Whisk until smooth.

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

Gently fold the dry mixture into the wet ingredients using a spatula until just combined.

Form dough balls of about 1-2 tablespoons and place them on a parchment-lined baking sheet, then chill for at least 30 minutes.

Preheat your oven to 180ºC (355ºF).

Bake the cookies for 10-11 minutes or until the edges are lightly golden and centers remain soft.

Cool the cookies on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, whip together 8 ounces of cold cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and ¼ cup of heavy cream until stiff peaks form.

Frost the cooled cookies generously with the cream cheese frosting and garnish if desired.