Lemon Coconut Cheesecake Cookies (Recipe for Printing)
Discover fresh lemon coconut cookies that blend zesty citrus with creamy richness, ideal for springtime gatherings or casual bites. Make ahead and enjoy a delightful treat. Save & click.
# What You Need:
→ Dry Ingredients
01 -
1 ½ cups all-purpose flour
02 -
¼ teaspoon salt
→ Wet Ingredients
03 -
½ cup unsalted butter, softened
04 -
8 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
1 tablespoon lemon zest
09 -
2 tablespoons lemon juice
→ Cheesecake Filling
10 -
8 ounces cream cheese, softened
11 -
¼ cup powdered sugar
12 -
2 tablespoons sour cream
13 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
Whisk together all-purpose flour and salt in a medium bowl until evenly combined.
03 -
In a large mixing bowl, beat softened butter and 8 ounces of cream cheese until creamy. Add granulated sugar and continue beating until light and fluffy.
04 -
Blend in the egg, vanilla extract, lemon zest, and lemon juice, mixing until well integrated.
05 -
Gradually add the flour and salt mixture to the creamed ingredients, mixing until a soft dough forms.
06 -
In a separate bowl, beat 8 ounces of softened cream cheese with powdered sugar, sour cream, and 1 teaspoon vanilla extract until the mixture is smooth and creamy.
07 -
Scoop portions of cookie dough onto the prepared baking sheet, flatten the centers, and add a spoonful of cheesecake filling to each. Carefully enclose the filling with dough, shaping into a ball.
08 -
Bake in the preheated oven for 30 to 45 minutes, or until cookies are golden and set. Allow to cool on a wire rack before serving.
# Extra Tips:
01 -
Ensure cream cheese and butter are fully softened before mixing for a smoother dough and filling.