Who says zucchini is only for savory dishes?
These Zucchini Cookies With Cream Cheese Frosting are soft, spiced, and topped with a decadent frosting that perfectly balances the sweetness and warmth of fall spices.
This recipe is ideal for garden zucchini or a new twist in your dessert lineup.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp 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 tsp vanilla extract
- 1-2 tbsp milk (as needed for consistency)
Instructions
Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, followed by vanilla extract.
Step 3: In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture until combined.
Step 4: Fold in grated zucchini and walnuts (if using).
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Step 5: Bake cookies for 12-15 minutes or until edges are golden. Cool on sheets for 5 minutes, then transfer to a wire rack.
Step 6: For the frosting, beat cream cheese and butter until smooth.
Gradually add powdered sugar, vanilla, and milk (if needed) until frosting reaches desired consistency.
Spread frosting on cooled cookies and enjoy!
FAQs
1. Can I use frozen zucchini instead of fresh?
Yes, but ensure it’s fully thawed and excess moisture is squeezed out to avoid wet cookies.
2. Do I need to peel the zucchini before grating?
No, the skin adds color and nutrients, so simply wash it well before grating.
3. Can I make these without frosting?
Yes, they’re delicious plain or with a light glaze if you prefer less sweetness.
4. How do I properly squeeze moisture from the zucchini?
Use a clean towel to firmly squeeze grated zucchini over the sink, or press between two plates to extract water.
5. Can I make the dough in advance?
Yes, refrigerate up to 24 hours. Allow dough to soften for 15 minutes before baking.
Zucchini Cookies (With Cream Cheese Frosting)
Ingredients
For the cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 cup 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 tsp vanilla extract
- 1-2 tbsp milk as needed for consistency
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture until combined.
- Fold in grated zucchini and walnuts (if using). Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake cookies for 12-15 minutes or until edges are golden. Cool on sheets for 5 minutes, then transfer to a wire rack.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk (if needed) until frosting reaches desired consistency.
- Spread frosting on cooled cookies and enjoy!
