Description
Delight in these soft and moist Zucchini Cookies topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon and nutmeg, these cookies offer a subtle vegetable twist that adds moisture and flavor without overpowering the sweetness. Ideal as a comforting treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (excess moisture squeezed out)
- 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
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 the 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 and fluffy, then beat in the egg and vanilla extract thoroughly for a smooth base.
- Add Zucchini: Stir in the grated zucchini, making sure to squeeze out any excess moisture beforehand to avoid soggy cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add these dry ingredients to the wet ingredients, mixing gently just until combined to maintain a tender texture.
- Shape and Bake Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are golden and a toothpick inserted comes out clean. Allow cookies to cool completely on a wire rack.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract and continue beating until the frosting is light and fluffy.
- Frost Cookies: Once the cookies are fully cooled, spread the cream cheese frosting generously over the top. Serve and enjoy the deliciously moist zucchini cookies with rich frosting.
Notes
- Be sure to squeeze excess moisture from grated zucchini to prevent soggy cookies.
- Cookies are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow cookies to cool completely before frosting to prevent melting of the frosting.
- For a nut-free version, omit any nuts or nut extracts if used additionally.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and increased fiber.
