Frosted Zucchini Cookies
User Reviews
4.5
6 reviews
Excellent
Frosted Zucchini Cookies
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There is nothing better in the summer than transforming delicious veggies into desserts, like these moist and chewy Frosted Zucchini Cookies!
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Ingredients
Cookies
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 cup finely grated zucchini (see note)
- 2 cups all-purpose flour
- 1 taespoon baking soda
- 1 teaspoons ground cinnamon
- ½ teaspoon salt
Frosting
- 16 ounces cream cheese softened
- 4 ½ cups powdered sugar
- ¼ cup heavy cream
- ½ teaspoon salt
Instructions
- In a large bowl or stand mixer, beat together the butter, brown sugar, and sugar until light and fluffy, about 1 minute. Beat in the egg and grated zucchini until just combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients in two additions, mixing just until combined after each addition.
- Chill the dough for at least 2 hours.
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Use a medium cookie scoop to portion out the dough onto the prepared baking sheet 2 inches apart. (The cookies will spread so give them some room.) Bake for 10 to 12 minutes or until the tops of the cookies spring back when touched.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While the cookies cool, add the cream cheese to a large bowl or stand mixer and beat until smooth. Add the powdered sugar 1 cup at a time, alternating with 1 ounce of heavy cream between additions. Add the salt and beat on high speed for 1 to 2 minutes until the frosting is silky smooth. (Add more powdered sugar or heavy cream as needed to reach your desired consistency.)
- Spread the frosting over the tops of the cooled cookies and enjoy!
Equipments used:
Notes
- You do not need to squeeze or ring out the zucchini after grating, the moisture is important to the dough.
- The cookie dough can be refrigerated for up to 24 hours before baking.
- These cookies will keep for 3 to 4 days in an air-tight container at room temperature.
- You do not need to squeeze or ring out the zucchini after grating, the moisture is important to the dough.
- The cookie dough can be refrigerated for up to 24 hours before baking.
- These cookies will keep for 3 to 4 days in an air-tight container at room temperature.
Nutrition Information
Show Details
Serving
1cookie
Calories
217kcal
(11%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
32mg
(11%)
Sodium
139mg
(6%)
Potassium
50mg
(1%)
Fiber
0.3g
(1%)
Sugar
25g
(50%)
Vitamin A
344IU
(7%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 217kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 139mg | 6% |
| Potassium | 50mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 25g | 50% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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