Description
Brighten your day with these delicious Lemon Coconut Cheesecake Cookies! Soft and tangy, these cookies are infused with fresh lemon and creamy cheesecake flavor, complemented by toasted coconut. Perfect for a sunny afternoon treat!
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup shredded coconut, toasted
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together 1/2 cup softened butter and 4 oz softened cream cheese until smooth and creamy, then mix in 3/4 cup granulated sugar until fluffy.
- Add 1 large egg, 1 tbsp lemon zest, 1 tbsp lemon juice, and 1/2 tsp vanilla extract, mixing until well combined.
- In a separate bowl, whisk together 1 1/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually mix into the wet ingredients until just combined.
- Fold in 1 cup toasted shredded coconut.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool, then dust with powdered sugar if desired.
- Enjoy these soft, tangy cookies!
Notes
- For added flavor, you can use coconut extract in place of vanilla extract.
- Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes