Zucchini Cookies with Cream Cheese Frosting
User Reviews
5
Zucchini Cookies with Cream Cheese Frosting
Description
This recipe combines shredded zucchini with a mix of all-purpose flour, baking powder, baking soda, salt, and warm spices including cinnamon, nutmeg, and ginger to form the dry ingredients. The wet ingredients are softened butter, granulated and brown sugars, an egg, and vanilla extract. After mixing in the dry ingredients and folding in the zucchini, the dough is portioned onto lined baking sheets and baked at 375°F until set and lightly browned.
The grated zucchini adds moisture to the cookies, helping them stay tender and slightly chewy, contrasting with the traditional crisp cookie texture. The spice blend adds complexity and warmth to the flavor profile. The cream cheese frosting, made by beating cream cheese, butter, vanilla, and powdered sugar, is spread or piped once the cookies have cooled, adding creamy sweetness and richness.
These cookies offer a seasonal twist on classic spiced cookies and pair well with tea or coffee as a snack or dessert item. They balance vegetable moisture with sweet and spiced notes.
Ingredients
Cookies
- 1 3/4 cup all-purpose flour 2 tablespoons
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup butter softened, unsalted
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups zucchini shredded
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 6 tablespoons butter softened, unsalted
- 1 teaspoon vanilla extract
- 1 1/3 cup powdered sugar
Instructions
Cookies
- Preheat oven to 375F.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy.
- Add the egg and vanilla extract and mix well.
- With an electric mixer on low speed, mix half of the dry ingredient mixture into the batter. Fold in the zucchini, then blend in the remaining dry ingredients.
- Scoop the batter onto cookie sheets covered with waxed paper or lined with a silicon baking mat. Leave 2-3 inches between each cookie as they will spread.
- Bake the cookies at 375F for 10-12 minutes until set. Remove from the oven and transfer the cookies to a wire cooling rack to cool completely to room temperature.
Cream Cheese Frosting
- In a medium mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth. Add the vanilla extract and powdered sugar and beat on low speed until combined.
- Frost the cookies generously with the cream cheese frosting. Add a very light sprinkle of nutmeg or cinnamon, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 143mg | 6% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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