If you’re looking for a unique and tasty way to enjoy zucchini, these Zucchini Cookies with Cream Cheese Frosting are a must-try. Combining the subtle flavor of zucchini with a sweet, creamy topping, these cookies are a delightful dessert that surprises and satisfies.
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup packed brown sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated zucchini (squeezed dry)
1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (as needed for consistency)
Directions:
Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
Prepare the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini and chopped walnuts (if using).
Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
Frost the Cookies:
Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each cookie.
Serving Tips:
Serving Temperature: For the best flavor and texture, serve the Zucchini Cookies with Cream Cheese Frosting slightly chilled. The cream cheese frosting firms up a bit when cold, providing a nice contrast to the soft cookies.
Garnish Ideas: Consider adding a sprinkle of cinnamon or a light dusting of powdered sugar over the frosting for an extra touch of sweetness and presentation.
Pairing: These cookies pair wonderfully with a hot beverage like coffee, tea, or hot chocolate. They can also be enjoyed with a glass of cold milk or a refreshing iced tea.
Presentation: Arrange the cookies on a decorative platter or cake stand for an elegant presentation, especially if serving at a party or gathering.
Storage Tips:
Refrigeration: Due to the cream cheese frosting, it’s best to store these cookies in an airtight container in the refrigerator. They can be kept for up to a week.
Prevent Sticking: To prevent the cookies from sticking together, place a sheet of parchment or wax paper between layers of cookies when storing them in the container.
Freezing: These cookies can also be frozen. Arrange the frosted cookies on a baking sheet and freeze until the frosting is solid. Then, transfer the cookies to a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 2-3 months. Thaw in the refrigerator before serving.
Room Temperature: If you plan to serve the cookies within a day, they can be kept at room temperature. However, because of the frosting, it’s recommended not to leave them out for more than a few hours, especially in warm weather.
Related Recipes:
- Cinnamon Roll Zucchini Bread
- Blueberry Zucchini Bread
- Carrot Zucchini Cake with Cream Cheese Frosting
FAQs:
Can I make these cookies without the walnuts?
Yes, you can omit the walnuts if you prefer a nut-free version or if you have nut allergies. The cookies will still be delicious without them!
2How do I prepare the zucchini for the cookies?
After grating the zucchini, place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent the dough from becoming too wet and to ensure the cookies have the right texture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Keep in mind that using whole wheat flour may result in a denser texture and a slightly different flavor.
How can I adjust the sweetness of the cream cheese frosting?
To adjust the sweetness of the cream cheese frosting, you can add more or less powdered sugar to taste. Start with the recommended amount and taste as you go. If you prefer a less sweet frosting, use less powdered sugar. For a sweeter frosting, add more. You can also balance the sweetness with a pinch of salt if needed.
Conclusion:
These zucchini cookies are a delightful combination of flavors and textures, making them a unique and delicious dessert option. Whether you’re trying to sneak more veggies into your diet or simply looking for a new cookie recipe, these are sure to become a favorite!
📖 Recipe:
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Zucchini Cookies with Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Zucchini Cookies with Cream Cheese Frosting – Soft and flavorful cookies made with grated zucchini and warm spices, topped with a creamy cream cheese frosting. Perfect for satisfying your sweet tooth while sneaking in some veggies!
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups grated zucchini (squeezed dry)
1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini and chopped walnuts (if using).
- Bake the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
- Frost the Cookies:
- Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each cookie.
Notes
Zucchini Preparation: Make sure to squeeze out excess moisture from the grated zucchini to prevent the cookies from becoming too wet.
Storage: Store the cookies in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 200 kcal per cookie
Keywords: Zucchini Cookies, Cream Cheese Frosting, Zucchini Desserts, Easy Cookies, Baking with Zucchini, Summer Recipes, Vegetable Cookies
