Description
Lemon Coconut Cheesecake Cookies combine zesty lemon flavor with creamy cheesecake filling and a hint of shredded coconut for a delightful, soft-baked treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cookie Dough
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- ½ cup sweetened shredded coconut
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- ¼ cup sweetened shredded coconut (for topping)
Instructions
- Prepare the Cookie Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened unsalted butter and 8 oz of cream cheese until creamy and smooth, forming a perfect base for the dough.
- Add Sugar and Wet Ingredients: Mix in the granulated sugar and beat until light and fluffy. Then incorporate the egg, vanilla extract, lemon zest, and lemon juice until well combined, adding moisture and bright flavor.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Stir in the shredded coconut for texture and flavor.
- Shape Dough: Scoop tablespoon-sized dough balls and place them 2 inches apart on the prepared baking sheet to allow space for spreading.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and creamy for the filling.
- Fill Cookies: Create a small indentation in each dough ball and fill it with about 1 teaspoon of the cheesecake mixture, adding a soft creamy center.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges are lightly golden and the centers are set but still soft.
- Add Topping: Immediately after baking, sprinkle the cookies with the remaining shredded coconut to add extra coconut flavor and a decorative touch.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop the perfect texture.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing and smooth texture.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- Use fresh lemon zest and lemon juice for the best citrus flavor.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra coconut flavor, consider toasting the shredded coconut before sprinkling it on top.
- Allow cookies to cool completely before storing to maintain their texture and freshness.
