Lemon Coconut Cheesecake Cookies
Delightful cookies that combine creamy cheesecake with zesty lemon and tropical coconut flavors, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup softened cream cheese Ensure it's at room temperature.
- 1/4 cup unsalted butter, softened Room temperature for easy mixing.
- 1/2 cup granulated sugar Can substitute with sugar alternatives.
- 1 tablespoon lemon juice
- Zest of 1 lemon Freshly zested for best flavor.
- 1 teaspoon vanilla extract
Mix-ins
- 1/2 cup shredded coconut Consider toasting for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the softened cream cheese and butter until light and fluffy. Add the granulated sugar and mix until well combined.
- Stir in the lemon juice, lemon zest, and vanilla extract into the cream cheese mixture.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving space for spreading.
Baking
- Bake the cookies for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate them. Warm gently in the microwave or oven to enjoy their delightful flavor again.