Description
Soft zucchini cookies with warm cinnamon flavor and a smooth, tangy cream cheese frosting. Fresh grated zucchini keeps every cookie tender and moist.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups freshly grated zucchini
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup unsalted butter, very soft
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Wash, trim, and grate the zucchini without peeling it. Drain only if excess liquid pools in the bowl.
- Beat 1/2 cup softened butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
- Beat in the egg and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon.
- Stir the dry ingredients into the butter mixture just until the flour disappears. The dough will feel stiff.
- Fold in the grated zucchini until evenly combined and the dough softens.
- Drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.
- Bake for about 12 minutes, or until the tops feel set and the bottoms turn light golden brown.
- Cool the cookies on the pans for 2 minutes, then transfer them to wire racks and cool completely.
- Beat the cream cheese and 1/4 cup soft butter until smooth and creamy.
- Add the powdered sugar and remaining 1/2 teaspoon vanilla extract. Beat until smooth.
- Spread the cream cheese frosting over the completely cooled cookies and serve.
Notes
- Do not squeeze the grated zucchini completely dry unless excess liquid pools in the bowl.
- Measure flour by spooning it into the measuring cup and leveling the top.
- Cool the cookies completely before adding the cream cheese frosting.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Freeze unfrosted cookies for up to 3 months and add the frosting after thawing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 174
- Sugar: 17
- Sodium: 146
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2.4
- Trans Fat: 0.2
- Carbohydrates: 25
- Fiber: 0.5
- Protein: 2
- Cholesterol: 27