4.5 from 6 votes
Frosted Zucchini Cookies
There is nothing better in the summer than transforming delicious veggies into desserts, like these moist and chewy Frosted Zucchini Cookies!
Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 42 mins
Servings: 30 cookies
Calories: 217 kcal
Course:
Dessert
Cuisine:
American
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!
Cup of Yum
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
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
% 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.