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
Scale
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.
