Description
Delightfully soft and moist Frosted Zucchini Cookies bursting with warm spices and topped with a creamy vanilla cream cheese frosting. Perfect for a spring or summer treat that’s both flavorful and textured with finely shredded zucchini for extra moisture.
Ingredients
Scale
Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini, patted dry
Frosting
- 8 oz block-style cream cheese, softened but still slightly cool
- 1/4 cup unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Ground cinnamon, for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the unsalted butter with the light brown sugar and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until fully incorporated and smooth.
- Combine Dry Ingredients and Zucchini: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined, then fold in the finely shredded zucchini that has been patted dry to remove excess moisture.
- Form and Bake Cookies: Scoop dough into small balls (about 1-2 tablespoons each) and place them evenly spaced on the prepared baking sheets. Bake for 10 to 12 minutes or until the edges are lightly browned but the centers remain soft. Remove from oven and allow the cookies to cool completely on a wire rack.
- Prepare Frosting: In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, mixing well after each addition. Stir in the vanilla extract until the frosting is fluffy and spreadable.
- Frost Cookies: Once the cookies have cooled completely, spread a generous layer of the cream cheese frosting on each cookie using an offset spatula for smooth application. Finish by sprinkling a light dusting of ground cinnamon on top for extra flavor and decoration.
Notes
- Patting the shredded zucchini dry is essential to prevent the cookie dough from becoming too wet and to maintain proper texture.
- For best results, allow the cookies to cool completely before frosting to prevent melting.
- The frosting can be prepared ahead and stored in the refrigerator; bring to room temperature before spreading.
- These cookies keep well in an airtight container in the fridge for up to 5 days.
- To freeze, frost cookies and freeze in a single layer on a tray, then transfer to an airtight container for up to 3 months.
