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Zucchini Cookies with Cream Cheese Frosting Recipe

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3.9 from 2 reviews

Delightfully soft and moist zucchini cookies topped with a rich and creamy cream cheese frosting. This recipe combines shredded zucchini and warm spices like cinnamon, nutmeg, and ginger to create a unique and flavorful treat perfect for any occasion.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 3/4 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Cookie Batter

  • 1/2 cup unsalted butter (softened)
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar (packed)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups shredded zucchini

Cream Cheese Frosting

  • 8 ounces cream cheese (softened)
  • 6 tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 1 1/3 cup powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to ensure it is hot enough for baking the cookies evenly.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set this mixture aside for later use.
  3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar together until the mixture becomes light, fluffy, and well combined.
  4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing thoroughly until fully combined.
  5. Combine Dry Ingredients and Zucchini: With the mixer on low speed, add half of the dry ingredient mixture to the wet batter, mixing gently. Then fold in the shredded zucchini carefully to maintain texture. Follow by mixing in the remaining dry ingredients until just incorporated.
  6. Shape Cookies: Using a spoon or cookie scoop, place dollops of batter onto cookie sheets lined with waxed paper or a silicone baking mat. Leave 2 to 3 inches of space between each cookie to allow for spreading during baking.
  7. Bake Cookies: Bake the cookies in the preheated oven at 375°F for 10 to 12 minutes or until the edges are set and lightly golden. Remove from the oven and transfer the cookies to a wire rack to cool completely to room temperature.
  8. Prepare Frosting: In a medium bowl, beat together the softened cream cheese and butter using an electric mixer until the mixture is smooth and creamy. Add the vanilla extract and powdered sugar, then beat on low speed until the frosting is fully combined and fluffy.
  9. Frost Cookies: Once the cookies have cooled, generously spread the cream cheese frosting over each cookie. For added flavor and presentation, optionally sprinkle a very light dusting of nutmeg or cinnamon on top of the frosting.

Notes

  • Make sure the zucchini is well shredded but not excessively watery; drain any excess moisture to prevent soggy cookies.
  • Do not overmix the batter once the flour is added to keep the cookies tender.
  • Use room temperature butter and cream cheese for a smooth frosting texture.
  • Cookies should be cooled completely before frosting to avoid melting the frosting.
  • Store frosted cookies in an airtight container in the refrigerator for up to 5 days.

Find it online: https://allcookedup.com/zucchini-cookies-with-cream-cheese-frosting-recipe/