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