Description
These Lemon Coconut Cheesecake Cookies combine the creamy tang of cheesecake with bright lemon zest and tropical shredded coconut for a soft, flavorful treat perfect for spring and summer. The cookies have a delicate crumb and balanced sweetness, making them a delightful dessert or snack that’s easy to whip up and bake.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 3/4 cup shredded sweetened coconut
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the granulated sugar and beat until the mixture is light and fluffy. Incorporate the egg, lemon zest, fresh lemon juice, and vanilla extract, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Blend Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can result in tough cookies.
- Fold in Coconut: Gently fold in the shredded sweetened coconut to evenly distribute the coconut throughout the dough for flavor and texture.
- Portion Dough: Scoop the cookie dough into 1.5-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Flatten each ball slightly with the back of a spoon to ensure even baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a tangier flavor, increase the lemon zest or substitute lemon extract for the vanilla extract.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
