Zucchini Cookies with Cream Cheese Frosting are soft, spiced, and topped with creamy frosting. This simple and flavorful dessert is perfect for any occasion, whether you’re baking for family, friends, or just yourself. Plus, it’s a fun and tasty way to use up extra zucchini. Try this easy recipe today and enjoy a homemade treat!
Why You’ll Love These Zucchini Cookies with Cream Cheese Frosting
These cookies are moist, cake-like, and perfectly spiced with cinnamon, nutmeg, and ginger. The smooth cream cheese frosting adds a deliciously creamy finish that pairs beautifully with the soft cookies. They’re easy to make, freezer-friendly, and a crowd-pleaser every time.
Ingredients
For the Cookies:
- 1 ¾ cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups shredded zucchini
For the Frosting:
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ⅓ cups powdered sugar
Step-by-Step: How to Make Zucchini Cookies with Cream Cheese Frosting
- Preheat the Oven: Heat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Combine: Slowly add half of the dry ingredients, then fold in zucchini. Add remaining dry mixture and mix gently.
- Scoop and Bake: Drop spoonfuls of dough onto the baking sheets, spacing them 2–3 inches apart. Bake for 10–12 minutes until set.
- Cool: Move cookies to a wire rack to cool completely.
- Make the Frosting: In a separate bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until creamy.
- Frost: Spread frosting generously on cooled cookies. Optionally sprinkle with cinnamon or nutmeg.
Helpful Tips
- Blot excess moisture from zucchini if it’s too watery.
- Chill dough for 15 minutes if it feels too soft.
- Use room temperature ingredients for easier mixing.
Substitutions and Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Spices: Add a pinch of cardamom for an extra kick.
- Add-ins: Mix in nuts, raisins, or mini chocolate chips.
- Frosting: Swap the cream cheese frosting for a lighter glaze.
Storage Instructions
Store frosted cookies in the refrigerator for up to 5 days. Unfrosted cookies can be kept at room temperature for 3 days or frozen for up to 2 months.
Nutritional Information
Per cookie (approximate): 285 calories, 35g carbohydrates, 3g protein, 15g fat, 9g saturated fat, 143mg sodium, 1g fiber, 24g sugar.
Serving Suggestions
These cookies are perfect for holiday dessert trays, afternoon tea, or a sweet after-dinner treat. Pair them with a hot latte or a glass of cold milk.
Frequently Asked Questions About Zucchini Cookies with Cream Cheese Frosting
1. Do I need to peel the zucchini?
No, the skin is tender and blends perfectly into the batter.
2. Can I make these cookies ahead of time?
Yes! Bake them 1–2 days ahead and frost just before serving.
3. Can I freeze these cookies?
Absolutely. Store unfrosted cookies in the freezer for up to 2 months.
4. How do I keep the cookies from being too soft?
Don’t overmix the dough, and be sure to blot any excess moisture from the zucchini.
5. Can I change the frosting?
Yes! A simple vanilla or lemon glaze makes a great alternative.
Conclusion
Thank you for stopping by to try these Zucchini Cookies with Cream Cheese Frosting! They’re soft, spiced, and topped with a creamy, tangy frosting that makes them irresistible. Whether for a family gathering or just an afternoon treat, these cookies are sure to please. Happy baking, and thank you for being part of this food-loving community!
Zucchini Cookies with Cream Cheese Frosting
- Total Time: 47 minutes
- Yield: 24 cookies 1x
Description
Zucchini Cookies with Cream Cheese Frosting are soft, spiced, and topped with creamy frosting. A simple, flavorful dessert that’s perfect for any occasion. Try this easy recipe today and enjoy a homemade treat!
Ingredients
For the Cookies:
1 ¾ cups + 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup unsalted butter, softened
⅔ cup granulated sugar
⅓ cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 ½ cups shredded zucchini
For the Frosting:
8 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 ⅓ cups powdered sugar
Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
- Combine: Slowly add half of the dry ingredients, then fold in zucchini. Add remaining dry mixture and mix gently.
- Scoop and Bake: Drop spoonfuls of dough onto the baking sheets, spacing them 2–3 inches apart. Bake for 10–12 minutes until set.
- Cool: Move cookies to a wire rack to cool completely.
- Make the Frosting: In a separate bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until creamy.
- Frost: Spread frosting generously on cooled cookies. Optionally sprinkle with cinnamon or nutmeg.
Notes
Blot zucchini with paper towels if it’s too watery.
Chill dough for 15 minutes if it feels too soft.
Unfrosted cookies can be frozen for up to 2 months. Frost just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 24g
- Carbohydrates: 35g
- Protein: 3g