These Italian Cream Cake Cookies are a delightful twist on the classic cake. Made with cream cheese, coconut, and pecans, these soft and chewy cookies will satisfy your sweet tooth. Perfect for any occasion or as a special treat, these cookies are sure to be a hit with family and friends. Enjoy the flavors of Italy in each bite!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Directions
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the cream cheese until well combined.
- Add the egg and vanilla extract, and beat until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the shredded coconut and chopped pecans.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy these delicious Italian Cream Cake Cookies!
