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Zucchini Cream Cheese Frosted Cookies, zucchini cookies recipes easy
Brittany Stage

Zucchini Cream Cheese Frosted Cookies

These soft, lightly spiced zucchini cookies bake up cake-like and tender, then get finished with a simple cream cheese frosting. They are easy enough for a weeknight bake but special enough to bring to a potluck.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 148
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups zucchini finely grated, then squeezed dry, about 1 medium zucchini
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 4 oz cream cheese softened to room temperature, for frosting
  • 2 tbsp unsalted butter softened, for frosting
  • 1 1/2 cups powdered sugar sifted, for frosting
  • 1 tsp pure vanilla extract for frosting
  • 1 tbsp milk for frosting, plus more as needed

Equipment

  • box grater or food processor with grater attachment
  • clean kitchen towel
  • large mixing bowl
  • hand mixer or stand mixer
  • baking sheets
  • parchment paper
  • wire cooling rack
  • small offset spatula or butter knife

Method
 

  1. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
  2. Grate the zucchini on the fine side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as you can. You want it to feel almost dry. Too much moisture will make the cookies spread thin and gummy, so do not skip this step.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed for about 2 minutes until the mixture looks lighter in color and slightly fluffy. Add the egg and vanilla and mix until just combined.
  5. Add the squeezed zucchini to the butter mixture and stir it in with a spatula. The dough may look a little lumpy, and that is fine.
  6. Add the flour mixture to the wet ingredients and stir gently until a soft dough forms. Do not overmix. The dough will be thicker than typical drop cookie dough but still scoopable.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press the tops down just slightly with your fingers to flatten them a bit, since these cookies do not spread much on their own.
  8. Bake for 11 to 13 minutes, until the tops look set and the edges are just barely golden. The cookies will still look soft in the center, and that is exactly right. Do not overbake or they will dry out. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cookies cool, make the frosting. Beat the softened cream cheese and 2 tablespoons of butter together in a bowl until smooth. Add the powdered sugar, vanilla, and 1 tablespoon of milk. Beat on low until combined, then increase to medium speed for about 1 minute until the frosting is creamy and spreadable. If it is too thick, add a tiny bit more milk, a teaspoon at a time.
  10. Once the cookies are completely cool, spread about a teaspoon of frosting on each one using an offset spatula or the back of a spoon. Serve right away or refrigerate until ready to serve.

Notes

Cookies must be fully cooled before frosting or the cream cheese topping will melt and slide off. Store frosted cookies in the refrigerator in an airtight container for up to 4 days.