If you’re on the lookout for a delightful treat that combines the freshness of summer squash with the comforting taste of a classic dessert, you’ve hit the jackpot with this Zucchini Cookies with Cream Cheese Frosting Recipe. These cookies are soft, moist, and packed with warm spices, making every bite a little moment of pure joy. The creamy frosting adds just the right touch of sweetness and tang, perfectly complementing the subtle zucchini flavor. Whether you’re sneaking in some veggies or simply craving something deliciously different, this recipe is sure to become an instant favorite in your baking repertoire.
Ingredients You’ll Need
This recipe keeps it wonderfully simple with pantry staples and fresh zucchini, each ingredient playing a crucial role in balancing flavor, texture, and color. From the spices that bring warmth to the batter, to the creamy frosting that tops it all off, every component is essential to create these irresistible zucchini treats.
- Butter (1/2 cup, softened): Adds richness and moisture for tender cookies.
- Granulated sugar (1 cup): Sweetens and helps create a lovely crumb.
- Egg (1): Binds ingredients together and adds structure.
- Vanilla extract (1 teaspoon): Enhances all the other flavors beautifully.
- Grated zucchini (1 cup, moisture squeezed out): Provides moisture and subtle veggie goodness without overpowering.
- All-purpose flour (2 cups): Supports the cookie’s texture and body.
- Baking soda (1 teaspoon): Gives lift and lightness.
- Baking powder (1/2 teaspoon): Helps the cookies rise evenly.
- Salt (1/2 teaspoon): Balances sweetness and elevates flavor.
- Ground cinnamon (1/2 teaspoon): Adds comforting warmth and spice.
- Ground nutmeg (1/4 teaspoon): Provides a subtle, nutty depth.
- Cream cheese (4 oz, softened): Creates silky, tangy frosting.
- Butter (2 tablespoons, softened, for frosting): Rounds out the frosting’s texture.
- Powdered sugar (1 1/2 cups): Sweetens and thickens the frosting perfectly.
- Vanilla extract (1/2 teaspoon, for frosting): Infuses the frosting with a lovely aroma.
How to Make Zucchini Cookies with Cream Cheese Frosting Recipe
Step 1: Prep Your Oven and Tools
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This simple prep step ensures your cookies bake evenly and come off the sheet smoothly without sticking, setting the stage for success.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, making your cookies tender and airy once baked. After that, beat in the egg and vanilla extract, which help bind the batter and boost the flavor.
Step 3: Add the Zucchini
Gently stir in the grated zucchini, making sure you have squeezed out any excess moisture beforehand. You want the zucchini to add moisture without turning your dough into a soggy mess. This ingredient brings a wonderful subtlety and richness to the cookies without tasting like vegetables.
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring just until everything is combined. Overmixing can develop the gluten too much and result in tougher cookies, so gentle mixing is key.
Step 5: Bake Your Cookies
Drop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges turn a lovely golden color and a toothpick inserted into a cookie comes out clean. Then let the cookies cool completely on a wire rack to achieve the perfect texture before frosting.
Step 6: Make the Cream Cheese Frosting
While the cookies cool, beat together the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, then continue beating until the frosting is light and fluffy. This luscious frosting lends a creamy, tangy contrast to the spiced cookies, making every bite a heavenly experience.
Step 7: Frost and Enjoy
Once the cookies have cooled, generously spread or pipe the cream cheese frosting on top. This finishing touch transforms these zucchini cookies into a stunning dessert that’s perfect for sharing or savoring all to yourself.
How to Serve Zucchini Cookies with Cream Cheese Frosting Recipe
Garnishes
Sprinkle a pinch of finely chopped toasted walnuts or pecans over the frosting for added crunch and nuttiness. A light dusting of cinnamon or a few delicate zucchini ribbons can also elevate the presentation and add a hint of freshness without overshadowing the flavors.
Side Dishes
Pair these cozy zucchini cookies with a warm cup of tea or a freshly brewed coffee to enjoy their comforting spice nuances. For an indulgent afternoon snack, serve alongside a glass of cold milk or even a lightly chilled dessert wine to complement the creamy frosting.
Creative Ways to Present
Turn your Zucchini Cookies with Cream Cheese Frosting Recipe into elegant bite-sized bites by cutting each cookie in half and sandwiching the frosting between two cookie halves. Alternatively, arrange a colorful platter with fresh berries and herbs for a festive look that captivates the eyes and the palate alike.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container in the refrigerator to keep the cream cheese frosting fresh and delicious. They’ll stay moist and flavorful for up to 4 days, making them a perfect treat to enjoy over several days without losing their charm.
Freezing
You can freeze unfrosted cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag. When ready, thaw completely and apply frosting before serving for the freshest taste. Frosted cookies can also be frozen, but they require careful wrapping to prevent the frosting from becoming damaged.
Reheating
Warm cookies slightly in the microwave (about 10 seconds) or in a low oven (300°F or 150°C) for a few minutes to revive their soft, freshly baked texture. Avoid heating the cream cheese frosting directly, as it may soften too much or separate.
FAQs
Can I use frozen zucchini for this Zucchini Cookies with Cream Cheese Frosting Recipe?
Yes, you can use frozen zucchini, but be sure to thaw it completely and squeeze out all the excess moisture before adding it to your batter. Too much moisture will affect the texture and baking time of your cookies.
Are these zucchini cookies healthy?
While they do contain zucchini, which adds moisture and nutrients, these cookies are still a sweet treat with sugar and butter. They offer a clever way to sneak in veggies, but should be enjoyed as an occasional indulgence.
Can I substitute cream cheese with something else in the frosting?
You can try substituting with mascarpone cheese or a mixture of Greek yogurt and cream cheese, but keep in mind this may alter the texture and tanginess of the frosting.
How do I know when the cookies are done baking?
Look for edges that are golden brown and use a toothpick inserted in the center that comes out clean. The tops may look slightly soft but will set as they cool.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Adding chopped nuts or chocolate chips can add delightful texture and flavor. Just fold them into the batter after mixing the dry and wet ingredients.
Final Thoughts
There’s something incredibly comforting and satisfying about baking from scratch, especially when the result is a batch of delicious, moist Zucchini Cookies with Cream Cheese Frosting Recipe. These cookies strike the perfect harmony between subtle vegetable goodness and indulgent sweetness, making them a wonderful addition to any dessert spread. I wholeheartedly encourage you to try this recipe soon — your taste buds will thank you!
Print
Zucchini Cookies with Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings (approximately 12-16 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously soft and moist zucchini cookies topped with a creamy, tangy cream cheese frosting. These cookies are a perfect way to sneak some veggies into your dessert, combining warm spices and a smooth frosting for a delightful treat.
Ingredients
For the Cookies
- 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
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light in color and fluffy in texture. This helps create a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly, blending them into the creamed butter mixture.
- Incorporate Zucchini: Stir in the grated zucchini, making sure the excess moisture has been squeezed out to avoid 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.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet zucchini mixture and stir until just combined to avoid overmixing.
- Form Cookies 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 turn golden and a toothpick inserted in the center comes out clean. Allow the cookies to cool completely on a wire rack.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Frost the Cookies: Once the cookies have fully cooled, spread or pipe the cream cheese frosting on top. Serve and enjoy these moist, flavorful zucchini cookies!
Notes
- Make sure to squeeze out as much water as possible from the grated zucchini to prevent the cookies from becoming too wet.
- You can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added fiber, but the texture may be slightly denser.
- Store the frosted cookies in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
- The spices can be adjusted to your taste – add a pinch of cloves or ginger for added warmth.
- For a dairy-free version, use vegan butter and cream cheese alternatives.
