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
Scale
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.
