Description
Delightfully soft and tangy Lemon Coconut Cheesecake Cookies combining zesty lemon, creamy cheesecake, and tropical coconut flakes in every bite. These cookies offer a unique twist on traditional cookies with luscious cream cheese and a hint of vanilla, perfect for a refreshing dessert or snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
Add-ins
- 1 cup coconut flakes (sweetened or unsweetened)
For Serving
- Powdered sugar (for dusting)
Instructions
- Preheat and Cream Butter with Sugars: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will create a smooth and sweet base for your cookie dough.
- Add Eggs and Flavorings: Beat in the eggs one at a time ensuring each is well incorporated before adding the next. Then mix in the lemon zest, freshly squeezed lemon juice, and vanilla extract until the mixture is uniform and fragrant, enhancing the lemony flavor of the cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking powder. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to prevent overworking the dough which can toughen the cookies.
- Fold in Coconut and Cream Cheese: Carefully fold in 1 cup of coconut flakes and 4 ounces of softened cream cheese into the dough until everything is smoothly blended. The cream cheese provides a cheesecake-like richness and the coconut adds delightful texture.
- Portion and Shape Cookies: Using a cookie scoop or spoon, drop dollops of dough onto baking sheets lined with parchment paper or silicone mats. Make sure to leave enough space between each drop for the cookies to spread slightly while baking.
- Bake and Cool: Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges turn golden but the centers remain soft. Remove from the oven and allow them to cool on the baking sheet for five minutes before transferring to wire racks to cool completely. Once cooled, dust with powdered sugar if desired before serving.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easy mixing and smooth dough.
- You can use either sweetened or unsweetened coconut flakes, but sweetened will add a touch more sweetness.
- For an extra zing, add a bit more lemon zest or a teaspoon of lemon extract.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 2 months.
