Description
These Zucchini Cookies with Cream Cheese Frosting are a delightful treat combining moist, spiced zucchini cookies with a rich, creamy frosting. Perfectly soft and flavorful, they’re a great way to sneak some veggies into a sweet snack or dessert.
Ingredients
Scale
Cookie Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeeze out excess moisture)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cream Cheese Frosting Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air for a tender texture.
- Add Egg and Vanilla: Beat in the egg followed by the vanilla extract until fully combined, creating the cookie batter base.
- Incorporate Zucchini: Stir in the grated zucchini, making sure to squeeze out any excess moisture beforehand to prevent soggy cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Gradually add these dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the batter.
- Shape and Bake: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
- Prepare Frosting: For the cream cheese frosting, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating the mixture until light and fluffy.
- Frost Cookies: Once the cookies are completely cooled, spread or pipe the cream cheese frosting over the tops. Serve and enjoy your moist, flavorful zucchini cookies!
Notes
- Ensure zucchini is well-drained to avoid soggy cookie dough.
- Do not overmix the dough to keep cookies tender.
- Cookies can be stored in an airtight container for up to 3 days.
- Frosting is best applied when cookies are completely cooled to prevent melting.
- Optional: Add chopped nuts or raisins for extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
