Description
These Lemon Coconut Cheesecake Cookies offer a delightful blend of tangy lemon, creamy cheesecake, and tropical coconut flavors. Soft and slightly chewy, with a dusting of powdered sugar, they make a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 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
- 1 cup coconut flakes (sweetened or unsweetened)
- Powdered sugar (for dusting)
Wet Ingredients
Add-ins and Garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Add Eggs and Flavorings: Beat in the eggs one at a time to incorporate fully. Then mix in the lemon zest, freshly squeezed lemon juice, and vanilla extract until the batter is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mix to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Coconut and Cream Cheese: Gently fold in the coconut flakes and softened cream cheese until the dough is smooth and evenly mixed, distributing the flavors and textures.
- Shape and Bake: Using a cookie scoop or spoon, drop dollops of dough onto lined baking sheets, leaving space between each for spreading. Bake in the preheated oven for 12-15 minutes, until the cookies are golden around the edges but still soft in the center.
- Cool and Dust: Allow the cookies to cool on the baking sheet for five minutes, then transfer them to wire racks to cool completely. Once cooled, dust the cookies lightly with powdered sugar before serving.
Notes
- For a more intense lemon flavor, add extra lemon zest or a bit more lemon juice to the batter.
- Using softened cream cheese is important to ensure it folds smoothly into the dough.
- Cookies may appear soft when removed from the oven but will firm up as they cool.
- Feel free to use either sweetened or unsweetened coconut flakes based on your sweetness preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
