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