These zucchini cookies are the perfect way to sneak some veggies into your dessert. Moist, flavorful, and topped with a tangy cream cheese frosting, they’re a hit with kids and adults alike.
Why This Recipe Works
- The zucchini adds moisture and a subtle sweetness, making the cookies incredibly soft.
- Cream cheese frosting provides a perfect balance to the sweet cookie base.
- This recipe is a great way to use up surplus zucchini from your garden.
- They’re easy to make and require no fancy equipment.
- These cookies are versatile and can be customized with various add-ins.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- For the frosting: 4 oz cream cheese, softened, 1/4 cup unsalted butter, softened, 1 cup powdered sugar, 1/2 tsp vanilla extract
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Grater
Instructions
Preheat and Prep
Preheat your oven to 350°F and line a baking sheet with parchment paper. Grate the zucchini and set it aside. This ensures your cookies will have the perfect texture and won’t stick to the pan.
Mix the Wet Ingredients
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. The mixture should be smooth and slightly pale in color.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to tough cookies, so be gentle.
Add the Zucchini
Fold in the grated zucchini until evenly distributed. The batter will be thick but moist. If it seems too dry, you can add a tablespoon of milk to loosen it up.
Bake to Perfection
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Make the Frosting
While the cookies cool, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cookies are completely cool, spread or pipe the frosting onto each cookie.
Tips and Tricks
For the best texture, squeeze excess moisture from the grated zucchini before adding it to the batter. This prevents the cookies from becoming too wet. If you’re short on time, you can use a food processor to grate the zucchini. For a more intense flavor, let the cookies sit for a few hours after frosting to allow the flavors to meld. Always ensure your butter and cream cheese are at room temperature for the smoothest frosting. If you’re not a fan of cream cheese frosting, a simple glaze made with powdered sugar and milk works just as well.
Recipe Variations
- Add 1/2 cup of chocolate chips or chopped nuts to the batter for extra texture.
- Swap the cinnamon for pumpkin spice for a fall-inspired twist.
- Use brown sugar instead of granulated sugar for a deeper flavor.
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
- Top the frosted cookies with a sprinkle of cinnamon or chopped nuts for added crunch.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 replacement blend to ensure the right texture. You may need to adjust the baking time slightly, as gluten-free flours can behave differently.
How should I store these cookies?
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. The frosting contains cream cheese, so it’s important to keep them chilled. Let them come to room temperature before serving for the best flavor.
Can I freeze these cookies?
Yes, you can freeze the unfrosted cookies for up to 3 months. Thaw them at room temperature and frost them just before serving. The frosting can also be frozen separately and thawed in the refrigerator before use.
Summary
These zucchini cookies with cream cheese frosting are a delightful way to enjoy a sweet treat with a hidden veggie boost. Easy to make and customizable, they’re perfect for any occasion.