Description
These Zucchini Cookies with Cream Cheese Frosting are soft, moist, and subtly spiced, made even better with a luscious cream cheese topping. A delicious way to sneak in some veggies while satisfying your sweet tooth.
Ingredients
- 2 1/2 cups (355g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed light-brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (320g) shredded zucchini (about 1 1/2 medium zucchini)
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until well combined.
- Mix in the egg and vanilla extract until fully incorporated.
- On low speed, gradually add the dry ingredients to the wet mixture and mix just until combined.
- Fold in the shredded zucchini with a spatula.
- Using a 1 1/2 tablespoon cookie scoop, drop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 13 to 15 minutes, or until cookies are set.
- Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- To prepare the frosting, beat cream cheese and butter with a hand mixer until smooth and fluffy.
- Mix in powdered sugar and vanilla extract until frosting is smooth and creamy.
- Once cookies are completely cool, spread frosting over the tops.
- Store frosted cookies in an airtight container in the refrigerator. Bring to room temperature before serving.
Notes
- Ensure the shredded zucchini is well-drained to prevent excess moisture in the dough.
- For a firmer frosting, refrigerate it briefly before spreading on the cookies.
- This recipe is adapted from Cooking Classy’s Zucchini Cookies with Cream Cheese Frosting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
