Zucchini Cookies with Cream Cheese Frosting

Name: Zucchini Cookies with Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 serving
Ingredients: 1 3/4 cup +2 Tbsp all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/2 cup unsalted butter; 2/3 cup granulated sugar; 1/3 cup packed light-brown sugar; 1 large egg; 1 1/2 tsp vanilla extract; 1 1/2 cups shredded zucchini; 6 oz cream cheese; 6 oz unsalted butter; 1 1/3 cups powdered sugar; 1/2 tsp vanilla extract

User Reviews

4.8

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
24
Course
Dessert
Cuisine
American

Zucchini Cookies with Cream Cheese Frosting

Iris Warren

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Such a delicious way to use up summer zucchini! Tender spiced cookies are dotted with zucchini, which adds great moisture, and they're finished with a rich cream cheese frosting.

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Ingredients

Servings

1 3/4 cup +2 Tbsp all-purpose flour (scoop and level to measure)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup unsalted butter , softened
2/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini

Cream Cheese Frosting

6 oz cream cheese , softened
6 oz unsalted butter , softened
1 1/3 cups powdered sugar
1/2 tsp vanilla extract

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Instructions

Preheat oven to 375 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until pale and fluffy. Scrape down bowl.
Mix in egg and vanilla. With mixer set on low speed, slowly mix in half of the flour mixture, then mix in the zucchini and finish by mixing in remaining flour mixture.
Drop batter into balls, 2 Tbsp (even) at a time, onto parchment paper or Silpat lined baking sheets, spacing cookies 2-inches apart.
Bake in preheated oven 10 - 13 minutes (careful not to over-bake, they should still be soft to the touch. They will continue to cook for about a minute when removed from the oven).
Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Once cool, frost cookies with cream cheese frosting and sprinkles tops very lightly with cinnamon and nutmeg if desired.
For the cream cheese frosting:
In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.