If you’re looking for a delightful treat that combines the subtle charm of fresh veggies with the indulgent sweetness of frosting, look no further than this Zucchini Cookies with Cream Cheese Frosting Recipe. These cookies are wonderfully soft, moist, and packed with warm spices that perfectly balance the fresh zucchini’s mild flavor. Topped with a luscious cream cheese frosting, they are the ideal sweet snack that feels both comforting and a little unexpected. Whether you’re a zucchini fanatic or just curious to try something new, these cookies are a total winner that will quickly become a favorite in your baking rotation.
Ingredients You’ll Need
Simple ingredients come together to create magic in this recipe. Every component plays a vital role, from the fresh zucchini adding moisture and a tender crumb to the spices that bring cozy flavors. The cream cheese frosting provides that perfect creamy contrast, tying everything into one unforgettable bite.
- 1/2 cup butter, softened: Provides richness and a tender crumb to the cookies.
- 1 cup granulated sugar: Sweetens the dough while helping with texture.
- 1 egg: Binds ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
- 1 cup grated zucchini (squeeze out excess moisture): Keeps cookies moist and adds a subtle veggie sweetness without overpowering.
- 2 cups all-purpose flour: The sturdy base of the cookie dough.
- 1 teaspoon baking soda: Helps the cookies rise and spread just right.
- 1/2 teaspoon baking powder: Adds lightness and slight fluffiness.
- 1/2 teaspoon salt: Balances sweetness and elevates all the flavors.
- 1/2 teaspoon ground cinnamon: Brings cozy warmth and spice.
- 1/4 teaspoon ground nutmeg: Adds a subtle nutty sweetness.
- 4 oz cream cheese, softened: Main ingredient for the creamy frosting.
- 2 tablespoons butter, softened: Adds richness and smoothness to the frosting.
- 1 1/2 cups powdered sugar: Sweetens and thickens the frosting.
- 1/2 teaspoon vanilla extract: Enhances the frosting’s flavor.
How to Make Zucchini Cookies with Cream Cheese Frosting Recipe
Step 1: Preparing the Oven and Tools
Begin by preheating your oven to 350°F (175°C). This ensures it reaches the perfect baking temperature to give your zucchini cookies that ideal soft and tender texture. Line your baking sheets with parchment paper to keep your cookies from sticking and to promote even baking – a small prep step that makes a big difference.
Step 2: Creaming Butter and Sugar
In a mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because it incorporates air, giving the cookies a delightful softness. Once creamed, mix in the egg and vanilla extract to bring moisture and a lovely aromatic note to the batter.
Step 3: Adding Zucchini
Stir in the grated zucchini, making sure you’ve squeezed out any excess moisture beforehand. This is important to keep your cookie dough from becoming too wet. The zucchini adds a subtle freshness and ensures the cookies remain incredibly moist without a veggie taste that’s too strong.
Step 4: Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Then, gradually add these dry ingredients to the wet mixture, stirring until just combined. Overmixing can lead to dense cookies, so keep it gentle for the best texture.
Step 5: Baking the 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 golden brown and a toothpick inserted in the center comes out clean. Once baked, let your cookies cool completely on a wire rack before frosting.
Step 6: Making the Cream Cheese Frosting
While your cookies cool, beat together the softened cream cheese and butter until smooth and creamy. Slowly add in the powdered sugar and vanilla extract, continuing to beat until the frosting is light, fluffy, and perfectly spreadable. This frosting is the crowning glory that takes your zucchini cookies from great to unforgettable.
Step 7: Frosting the Cookies
Once the cookies have completely cooled, generously spread the cream cheese frosting over each cookie. The creaminess enhances the spiced zucchini flavor and lends a perfect contrast in both texture and taste. Now your Zucchini Cookies with Cream Cheese Frosting Recipe are ready to dazzle!
How to Serve Zucchini Cookies with Cream Cheese Frosting Recipe
Garnishes
For a little extra flair, sprinkle your frosted cookies with finely chopped walnuts or a dusting of cinnamon. These garnishes add a subtle crunch and visually elevate the presentation, making them irresistible for guests or family alike.
Side Dishes
Pair these cookies with a hot cup of spiced chai tea, black coffee, or even a cold glass of milk. The creamy frosting and soft texture of the cookies complement warm, comforting drinks beautifully, perfect for an afternoon pick-me-up or dessert.
Creative Ways to Present
Arrange frosted zucchini cookies on a wooden serving board with fresh zucchini ribbons, mint leaves, or edible flowers for a charming look. You can also stack them with parchment paper between layers for a festive cookie platter that invites everyone to grab one.
Make Ahead and Storage
Storing Leftovers
Store your zucchini cookies with cream cheese frosting in an airtight container in the refrigerator. The frosting will stay fresh, and the cookies will maintain their softness for up to 3 days – perfect for enjoying throughout the week.
Freezing
If you want to keep these cookies longer, freeze them unfrosted in a single layer on a baking sheet. After they freeze, transfer them to a freezer-safe container or bag. When ready, thaw completely and then frost with cream cheese frosting for a freshly baked taste anytime.
Reheating
For the best flavor, enjoy these cookies at room temperature. If desired, you can warm them gently in the microwave for 10-15 seconds, avoiding heating after frosting to keep it from melting too much.
FAQs
Can I use zucchini without squeezing out the moisture?
It’s best to squeeze the zucchini to remove excess water. Too much moisture can make the dough too wet and affect the cookie’s texture, making them dense or overly soft.
Is it necessary to add spices like cinnamon and nutmeg?
While optional, these spices add warmth and depth to the cookies, complementing the zucchini’s mild flavor perfectly. They make the cookies feel cozy and inviting.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure the blend contains xanthan gum for structure, and keep an eye on baking times.
How long does the cream cheese frosting keep well?
Cream cheese frosting should be stored in the refrigerator and is best used within 2-3 days for freshness and flavor.
Can I substitute the cream cheese frosting with another topping?
Absolutely! You could try a simple vanilla glaze, chocolate ganache, or even a dusting of powdered sugar for a lighter option, but the cream cheese frosting is the classic perfect partner for zucchini cookies.
Final Thoughts
Now that you’ve seen how effortless and rewarding this Zucchini Cookies with Cream Cheese Frosting Recipe is, there’s no reason to wait. These cookies bring together the best of comfort baking with a veggie twist that sneaks in a little goodness without sacrificing any indulgence. Bake a batch to share, enjoy with loved ones, and watch how this humble zucchini transforms into a star treat that always disappears too quickly!
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 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully moist and flavorful zucchini cookies topped with a creamy vanilla-infused cream cheese frosting. These soft cookies combine the subtle sweetness of grated zucchini with warm spices like cinnamon and nutmeg, making them a unique and delicious treat perfect for any occasion.
Ingredients
Cookie Dough
- 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
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 and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the dough. Then add the egg and vanilla extract, mixing until well combined.
- Add Zucchini: Gently fold in the grated zucchini, making sure to squeeze out any excess moisture beforehand to prevent soggy dough.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients and stir until just combined to avoid overmixing.
- Shape and Bake Cookies: 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 until the edges are golden and a toothpick inserted comes out clean. Allow cookies to cool completely on a wire rack.
- Prepare Cream Cheese Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Frost Cookies: Once the cookies have fully cooled, generously spread the cream cheese frosting over each cookie. Serve immediately or store for later enjoyment.
Notes
- Make sure to squeeze out all excess moisture from the zucchini to keep the cookie texture from becoming too wet.
- Use room temperature butter and cream cheese for easier mixing and a smoother frosting.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
- For a nut-free option, ensure the baking powder does not contain any nut derivatives.
