Lemon Zucchini Cookies

User Reviews

5

18 reviews
Excellent
  • Prep Time

    12 mins

  • Cook Time

    8 mins

  • Total Time

    20 mins

  • Servings

    32 cookies

  • Calories

    120 kcal

  • Course

    Dessert

  • Cuisine

    American

Lemon Zucchini Cookies

Lemon Zucchini Cookies blend grated zucchini and lemon zest into a soft cookie dough, yielding moist, lightly golden cookies. The addition of poppy seeds adds texture and a slight nuttiness. A tangy lemon glaze drizzled atop enhances the citrus note and provides a sweet finish. These cookies offer a seasonal way to incorporate zucchini into baked goods with a fresh lemon accent.

Description

These cookies combine softened butter and butter-flavored shortening creamed with sugar to create a smooth base. Eggs and vanilla add richness and flavor, while the flour, baking powder, and salt provide structure and leavening. Fresh lemon zest and grated zucchini add moisture and brightness.

After mixing dry and wet ingredients, the dough is dropped onto parchment-lined sheets and baked until the bottoms are lightly golden, providing a tender texture with slight crispness underneath. Once cooled, a glaze made from powdered sugar and fresh lemon juice is drizzled over the cookies, adding sweetness and a citrus tang to complement the zucchini's mild flavor.

These cookies are appropriate for a light snack, dessert, or sharing during gatherings. The moisture from zucchini keeps them soft, and the glaze adds a refreshing contrast to the gentle sweetness.

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Ingredients

Servings
  • 1/2 cup butter softened
  • 1/2 cup shortening butter flavored
  • 3/4 cup granulated sugar
  • 2 large egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 lemon zested
  • 1 1/4 cups zucchini grated
  • 2 teaspoons poppy seeds

for the glaze:

  • 1 lemon juiced
  • powdered sugar

Instructions

  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
  2. Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake 8 minutes or so until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.
  3. For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and set set a few minutes before diving in. Or, pay no attention to me and snarf 'em down!

Nutrition Information

Show Details
Calories 120kcal (6%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 17mg (6%) Sodium 66mg (3%) Potassium 62mg (1%) Sugar 5g (10%) Vitamin A 115IU (2%) Vitamin C 4.5mg (5%) Calcium 20mg (2%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 32cookies

Amount Per Serving

Calories 120 kcal

% Daily Value*

Calories 120kcal 6%
Carbohydrates 13g 4%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 17mg 6%
Sodium 66mg 3%
Potassium 62mg 1%
Sugar 5g 10%
Vitamin A 115IU 2%
Vitamin C 4.5mg 5%
Calcium 20mg 2%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

5

18 reviews
Excellent

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