Zucchini Cookies with Chocolate Cream Cheese Frosting
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0
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Unrated
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
24
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Course
Dessert, Baked Goods, Others
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Cuisine
American, International, Vegetarian
Zucchini Cookies with Chocolate Cream Cheese Frosting
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Soft and delicious zucchini cookies topped with creamy chocolate cream cheese frosting. These cookies are incredible!
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Ingredients
Zucchini Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 1/2 cups zucchini about 1 medium zucchini, shredded
Chocolate Cream Cheese Frosting
- 1 cream cheese 8 oz. block, softened
- 1/3 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder unsweetened
Instructions
- For Cookies: Preheat oven to 375° F. Line 2 large cookie sheets with parchment or wax paper.
- In a large bowl whisk together flour, baking powder, salt, cinnamon and ginger. Set aside.
- In a separate large bowl, or stand-mixer using paddle attachment, cream butter and both sugars together until light and fluffy. Mix in egg and vanilla until just combined. Slowly mix in half the flour mixture, then the zucchini and then the rest of the flour mixture.
- Drop batter into 2 Tablespoon balls onto prepared cookie sheets. Bake 11 to 13 minutes only. Don't over bake. Remove from oven and cool cookies on the cookie sheets. Once cooled frost.
- Chocolate Cream Cheese Frosting: In a large mixing bowl, beat cream cheese and butter together until combined. Gradually add in powdered sugar, then vanilla and cocoa powder until all combined and creamy. Frost cooled cookies with frosting and serve.
- Store cookies covered in fridge for up to 3 days.
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