Description
These delightful Zucchini Cookies with Cream Cheese Frosting combine the moistness of shredded zucchini with warm spices and a rich, creamy frosting. Perfectly tender with a subtle sweetness, these cookies are a cozy treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cup + 2 Tbsp all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups shredded zucchini
Frosting
- 6 oz cream cheese, softened
- 6 oz unsalted butter, softened
- 1 cup powdered sugar (plus more if needed)
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, ensuring all spices and leavening agents are evenly combined.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and light-brown sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully incorporated, adding moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing. Fold in the shredded zucchini, which adds moisture and subtle flavor.
- Shape and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them to allow for spreading. Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
- Prepare the Frosting: While the cookies bake, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar until the frosting reaches your desired consistency, then stir in vanilla extract.
- Cool and Frost Cookies: Allow cookies to cool completely on the baking sheets, then transfer to a wire rack. Once cooled, frost each cookie generously with the cream cheese frosting.
Notes
- Ensure zucchini is shredded finely for better incorporation into the batter.
- Do not overmix the batter to maintain tender cookies.
- You can adjust the amount of powdered sugar in the frosting for a thicker or thinner consistency.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: zucchini cookies, cream cheese frosting, baked cookies, moist cookies, autumn dessert, spiced cookies
