Description
Soft zucchini cookies topped with rich cream cheese frosting. Moist, tender, and lightly spiced with cinnamon.
Ingredients
Scale
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 cups grated zucchini
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Cream butter, sugar, and brown sugar until smooth.
- Beat in egg and vanilla.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Mix dry ingredients into wet ingredients.
- Stir in grated zucchini until combined.
- Drop spoonfuls of dough onto baking sheets.
- Bake for 12 minutes until lightly golden.
- Cool on pan for 2 minutes, then transfer to a wire rack.
- Beat cream cheese and butter until creamy.
- Add powdered sugar and vanilla and beat until smooth.
- Frost cooled cookies and serve.
Notes
- Do not overbake.
- Use freshly grated zucchini.
- Store frosted cookies in the refrigerator.
- Freeze unfrosted cookies for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 174
- Sugar: 17
- Sodium: 146
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0.2
- Carbohydrates: 25
- Fiber: 0.5
- Protein: 2
- Cholesterol: 27