Introduction

Hey there, friend! Isn’t it amazing how just one bite of a cookie can transport you? Maybe back to your grandma’s kitchen, or maybe just to a moment of pure, simple joy? That’s exactly how I feel about these Lemon Coconut Cheesecake Cookies. They’re like sunshine in cookie form – bright, zesty, and unbelievably tender. If you love that tangy cheesecake vibe but crave the comfort of a soft, chewy cookie, you are in for a serious treat. And guess what? They’re way easier than making an actual cheesecake! Perfect for when you need a little burst of happiness without spending all day in the kitchen.

Why You’ll Love This Recipe

Fast & Fun: No complicated steps, just simple mixing and baking.
Easy Peasy: Beginner bakers, rejoice! You’ve got this.
Seriously Giftable: Package these up, and you’ll be everyone’s favorite person.
Crowd-Pleasing Perfection: Even folks who think they don’t like coconut or lemon fall in love with these!

Ingredients

Gather ’round, let’s look at the goodies you’ll need. Simple stuff, mostly pantry staples!

Refrigerated lemon (1 tbsp): This is going to be your zest! That bright, fragrant oil in the peel is pure lemon magic.
Large Egg (1): Our binder, helping everything hold together nicely. Make sure it’s room temperature if you can for smoother mixing!
Lemon Juice (2 tbsp): Freshly squeezed is always best for that vibrant, tangy kick.
All-Purpose Flour (1 1/2 cups): The foundation of our cookie structure.
Baking Soda (1/2 tsp): Our leavening agent, helping these cookies puff up just right.
Granulated Sugar (1 cup): Sweetness and helps with that perfect cookie spread.
Powdered Sugar (1/4 cup): Adds a lovely tenderness to the dough and can be used for dusting later!
Salt (1/4 tsp): Don’t skip this! It balances the sweetness and enhances all the flavors.
Vanilla (1 1/2 tsp): A classic cookie ingredient that pairs beautifully with lemon and coconut.
Sweetened Coconut (3/4 cup): Brings that tropical chewy texture and sweet coconut flavor. Yum!
Unsalted Butter (1/2 cup): Softened to room temperature is key for creaming properly. Provides richness and structure.
Cream Cheese (16 oz): Ah, the “cheesecake” part! Make sure this is also softened really well to avoid lumps. It makes these cookies incredibly soft and adds that signature tang.
Sour Cream (2 tbsp): Adds extra moisture, tenderness, and a lovely slight tang that complements the cream cheese.

How to Make It

Alright, aprons on! Let’s whip up some cookie magic.

First things first, take your butter and cream cheese out of the fridge well before you start – they need to be nice and soft! Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, or the bowl of a stand mixer, cream together the softened butter, softened cream cheese, granulated sugar, and powdered sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes, scraping down the sides as needed.
Beat in the large egg, followed by the vanilla extract, sour cream, fresh lemon juice, and that gorgeous lemon zest (from your “refrigerated lemon”). Mix until everything is just combined. Don’t overmix here!
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures everything is evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand just until no dry streaks remain. Again, be gentle!
Gently fold in the sweetened coconut flakes until they are evenly distributed throughout the dough.
Now, this dough is soft, thanks to all that lovely cream cheese! For best results and easier scooping, cover the bowl and chill the dough in the refrigerator for at least 30-60 minutes. If you’re in a hurry, 20 minutes in the freezer works too!
Once chilled, use a cookie scoop or two spoons to drop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches between them.
Bake for 10-12 minutes, or until the edges are set and lightly golden and the centers look slightly puffed but still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional but highly recommended: Once cooled, give them a light dusting of extra powdered sugar for that perfect finish!

Substitutions & Additions

Feel free to get creative and make these your own! Here are a few ideas:

Citrus Swap: Not feeling lemon? Use lime zest and juice instead for a Key Lime Pie cookie vibe!
Extract Fun: A touch of almond extract or coconut extract could be lovely alongside or in place of some of the vanilla.
Mix-Ins: White chocolate chips are divine in these! Macadamia nuts would also be a fantastic addition for extra crunch.
Coconut Texture: If you prefer, you could use unsweetened coconut or toasted coconut flakes for a different flavor and texture.

Tips for Success

Follow these little pointers for the best batch of cookies!

Soften Your Ingredients: I can’t stress this enough! Make sure your butter and especially your cream cheese are properly softened. This prevents lumps and ensures a smooth dough.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops the gluten too much, which can lead to tougher cookies.
Chill Time is Your Friend: Chilling the dough makes it easier to handle and scoop, and it helps the cookies hold their shape better while baking, preventing excessive spread.
Don’t Overbake: These cookies are meant to be soft and tender. Pull them out when the edges are just starting to look set. They will continue to set up as they cool on the baking sheet.
Zest First, Then Juice: Always zest your lemon before you cut and juice it! It’s much easier that way.

How to Store It

Good luck having any leftovers, but if you do, here’s how to keep them fresh!

Because these cookies contain cream cheese, it’s best to store them in an airtight container in the refrigerator. They will keep well for 3-4 days. You can also store them at cool room temperature for a day or two if your kitchen isn’t too warm, but refrigeration is safest for longer storage due to the dairy.

FAQs

Got questions? I’ve got answers!

Why are my cookies spreading too much? This could be due to several things: your butter/cream cheese might have been too soft (almost melted), the dough wasn’t chilled long enough (or at all), or your oven temperature might be off. Make sure your fats are softened but not greasy, and definitely chill that dough!
Can I make the dough ahead of time? Absolutely! You can store the covered dough in the refrigerator for up to 2-3 days before baking. This can even deepen the flavors!
Can I use bottled lemon juice? While fresh is best for flavor, you can use bottled lemon juice in a pinch. Just know the lemon flavor might not be quite as vibrant.
My cookies are a little crumbly, why? Over-measuring your flour is a common culprit. Make sure you spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag. Also, ensuring ingredients are at room temperature and not overbaking helps with tenderness.

Easy Lemon Coconut Cheesecake Cookies

They're like sunshine in cookie form – bright, zesty, and unbelievably tender. If you love that tangy cheesecake vibe but crave the comfort of a soft, chewy cookie, you are in for a serious treat. And guess what? They're way easier than making an actual cheesecake! Perfect for when you need a little burst of happiness without spending all day in the kitchen.

Print Recipe Pin Recipe

Cook Time 10

Equipment

Mixing bowl Large bowl or stand mixer bowl
Baking sheets
Parchment paper
Medium bowl
Cookie scoop or two spoons
Wire rack

Ingredients

Hauptzutaten

1 tbsp Lemon zest from refrigerated lemon
1 Large Egg room temperature
2 tbsp Lemon Juice freshly squeezed is best
1.5 cups All-Purpose Flour
0.5 tsp Baking Soda
1 cup Granulated Sugar
0.25 cup Powdered Sugar
0.25 tsp Salt
1.5 tsp Vanilla Extract
0.75 cup Sweetened Shredded Coconut
0.5 cup Unsalted Butter softened to room temperature
16 oz Cream Cheese softened really well
2 tbsp Sour Cream

Instructions

First things first, take your butter and cream cheese out of the fridge well before you start – they need to be nice and soft! Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, or the bowl of a stand mixer, cream together the softened butter, softened cream cheese, granulated sugar, and powdered sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes, scraping down the sides as needed.
Beat in the large egg, followed by the vanilla extract, sour cream, fresh lemon juice, and that gorgeous lemon zest (from your "refrigerated lemon"). Mix until everything is just combined. Don't overmix here!
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures everything is evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand just until no dry streaks remain. Again, be gentle!
Gently fold in the sweetened coconut flakes until they are evenly distributed throughout the dough.
Now, this dough is soft, thanks to all that lovely cream cheese! For best results and easier scooping, cover the bowl and chill the dough in the refrigerator for at least 30-60 minutes. If you're in a hurry, 20 minutes in the freezer works too!
Once chilled, use a cookie scoop or two spoons to drop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches between them.
Bake for 10-12 minutes, or until the edges are set and lightly golden and the centers look slightly puffed but still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional but highly recommended: Once cooled, give them a light dusting of extra powdered sugar for that perfect finish!

Notes

Make sure butter and cream cheese are properly softened before starting. Do not overmix the dough once flour is added to avoid tough cookies. Chilling the dough helps with handling and prevents excessive spreading. Do not overbake; cookies should be soft in the center. Store in an airtight container in the refrigerator for 3-4 days.