Description
Delight in these tangy and creamy Lemon Coconut Cheesecake Cookies, a perfect blend of zesty lemon, rich cream cheese, and tropical shredded coconut baked into soft, golden cookies. Ideal for a refreshing dessert or a unique treat with your tea or coffee.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 1 egg
- 1 tsp lemon zest
- 1 tsp vanilla extract
Dry Ingredients
- 3/4 cup sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking during baking.
- Make the Dough: In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until the mixture is fluffy and smooth, ensuring the base for your cookies is creamy and well combined.
- Add Wet Ingredients: Incorporate the egg, lemon zest, and vanilla extract into the butter mixture. Beat thoroughly until all ingredients are well combined and the mixture is smooth.
- Add the Dry Ingredients: Gradually add the all-purpose flour to the wet mixture. Mix gently until the dough comes together, being careful not to overmix to keep the cookies tender.
- Fold in Coconut: Gently fold the shredded coconut into the dough to ensure an even distribution of coconut throughout the cookie dough for added texture and flavor.
- Scoop and Bake: Using a spoon or cookie scoop, place dollops of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to prevent spreading together. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious cookies once fully cooled for the best texture and flavor.
Notes
- Make sure both butter and cream cheese are softened to room temperature for easier mixing and a smoother dough.
- Don’t overmix the dough once the flour is added to keep the cookies tender.
- Use freshly grated lemon zest for the best citrus flavor.
- Letting the cookies cool on the baking sheet before moving to a wire rack helps them set without breaking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
