Moist Zucchini Cookies with Cream Cheese Frosting
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
30 cookies
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Calories
216 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Moist Zucchini Cookies with Cream Cheese Frosting
Description
The cookie dough is made by creaming butter, brown sugar, and granulated sugar, then adding an egg and finely grated zucchini without squeezing out moisture. Dry ingredients including flour, baking soda, cinnamon, and salt are mixed separately and gradually combined with the wet mixture. Chilling the dough prevents excessive spreading during baking. The cookies are baked at 375°F for 10 to 12 minutes until lightly browned and springy to the touch on top.
The cream cheese frosting combines softened cream cheese with salt, powdered sugar, and heavy cream, whipped until fluffy and smooth. This frosting complements the mild spice and moisture of the zucchini cookies with a creamy tang.
The shredded zucchini should be fine grated and unpeeled, contributing moisture and softness without affecting texture negatively. The cookies keep well at room temperature in an airtight container for 3 to 4 days or in the refrigerator for warmer climates.
Ingredients
Cookies
- ½ cup butter softened, unsalted
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 cup zucchini finely grated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Frosting
- 16 ounces cream cheese softened
- 4 ½ cups powdered sugar
- ¼ cup heavy whipping cream
- ½ teaspoon salt
Instructions
- Cream butter, brown sugar, and sugar with a mixer on medium low speed until light and fluffy, about 1 minute.
- Add egg and grated zucchini just until combined.
- Whisk flour, baking soda, cinnamon, and salt in a medium bowl.
- Add the dry ingredients to the wet ingredients a little bit at a time just until combined. Chill the dough in the refrigerator for 2 hours (or up to 24 hours).
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Use a medium cookie scoop (about 1 ½ tablespoons) placing the dough 2 inches apart on the prepared baking sheet.
- Bake cookies 10 to 12 minutes or until lightly browned and the tops spring back when touched.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting
- Add cream cheese and salt to a large bowl and mix with a mixer on medium until smooth and fluffy.
- Alternate adding powdered sugar and heavy cream a little bit at a time beating after each addition.
- Once incorporated, beat on high speed for 1 to 2 minutes until silky smooth. Add more powdered sugar if needed to reach desired consistency.
- Spread the frosting over the tops of the cooled cookies.
Notes
- Zucchini does not need to be peeled; finely grate with the small holes of a box grater without squeezing out moisture.
- Chilling the dough at least 2 hours ensures cookies hold their shape and do not spread too much during baking.
- Cookies have a soft, cake-like texture contributed by the moisture in the zucchini.
- These cookies keep for 3 to 4 days at room temperature in an airtight container; refrigerate if it is warm to maintain freshness.
- Cream cheese frosting adds a tangy richness but chocolate frosting can be used as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 216 | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 168mg | 7% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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