1-First, melt the butter gently without bubbling, then let it cool to room temperature.

2-Next, rub the 200 grams of granulated sugar with the 1 tablespoon of lemon zest to bring out its flavor.

3-Mix the cooled butter with this lemon sugar mixture, then add the 1 large egg and 1 teaspoon of vanilla extract.

4-In another bowl, stir together the 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.

5-Combine the dry ingredients with the wet mixture until everything blends well.

6-Scoop 11 portions using a 2-tablespoon scoop, roll them into balls, and chill in the fridge for 30 minutes.

7-Preheat your oven to 355ºF (180ºC). Place 6 cookies on a lined baking sheet, keeping the rest chilled.

8-Bake each batch for 10-11 minutes, then cool on the tray for 3 minutes before moving to a rack.

9-For the frosting, whip the 200 grams of cold cream cheese, 1 teaspoon of vanilla extract, 75 grams of powdered sugar, 1 tablespoon of agave or honey, and 120 grams of heavy cream until stiff peaks form.

10-Pipe it onto the cooled cookies and add poppy seeds or lemon slices if you like.