Soft and Chewy Zucchini Cookies with Cream Cheese Frosting

These soft and chewy zucchini cookies are a delightful treat that combines the light, fresh taste of zucchini with warm cinnamon and a creamy frosting. The cookies are perfectly tender, thanks to the zucchini, and are complemented by a sweet, tangy cream cheese frosting. They make for an excellent snack, dessert, or even a fun way to sneak in some vegetables!

Ingredients

• 1 cup shredded zucchini
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the shredded zucchini until evenly incorporated.
5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
7. If desired, fold in the chopped walnuts for added texture and flavor.
8. Drop spoonfuls of dough onto the prepared baking sheet, and gently flatten each cookie with the back of a spoon.
9. Bake for 10-12 minutes or until the edges are golden brown and the cookies are set.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. For the cream cheese frosting, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
12. Once the cookies have cooled, spread the cream cheese frosting generously on top.
13. Enjoy your soft and chewy zucchini cookies with cream cheese frosting!

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 12 minutes
• Total Time: 32 minutes
• Servings: 24 cookies

Variations

• Gluten-Free Zucchini Cookies: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
• Vegan Option: Substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use dairy-free butter and cream cheese for a vegan version.
• Add Chocolate Chips: For extra sweetness, fold in chocolate chips or mini chocolate chips along with the walnuts.
• Spice it Up: Add a pinch of nutmeg or ground ginger along with the cinnamon for a spicier flavor.
• Dairy-Free Frosting: Use a dairy-free cream cheese and butter substitute to make the frosting dairy-free.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 5 days.
• Refrigeration: If you prefer your cookies cold or have extra frosting, you can refrigerate them. Store the cookies in the fridge for up to a week.
• Freezing: These cookies freeze well. Store them in an airtight container or freezer-safe bag with layers of parchment paper in between, and freeze for up to 3 months. Let them thaw at room temperature before serving.

10 FAQs

1. Can I use frozen zucchini for this recipe?
   Yes, you can use frozen zucchini that has been thawed and drained. Make sure to squeeze out excess moisture before using.
2. How do I know when the cookies are done baking?
   The cookies should have golden brown edges, and a toothpick inserted into the center should come out clean.
3. Can I make these cookies without frosting?
   Yes, these zucchini cookies are delicious on their own, even without the cream cheese frosting.
4. Can I use other nuts instead of walnuts?
   Yes, you can substitute walnuts with pecans, almonds, or even skip the nuts entirely if you prefer.
5. How can I make the cookies healthier?
   You can reduce the sugar or use a sugar substitute, replace butter with coconut oil, and add more zucchini for a more nutritious option.
6. Can I make the dough ahead of time?
   Yes, you can refrigerate the dough for up to 24 hours before baking. Just let it come to room temperature before baking.
7. Do I need to peel the zucchini?
   No, there’s no need to peel the zucchini. Just grate it and remove excess moisture.
8. Can I freeze the dough?
   Yes, you can freeze the dough for up to 2 months. Scoop dough onto a baking sheet and freeze before transferring to a bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
9. Can I add other spices to the cookie dough?
   Yes, feel free to add a pinch of nutmeg, cloves, or ginger for an extra layer of flavor.
10. How long should I let the cookies cool before frosting?
    Allow the cookies to cool completely before frosting to prevent the frosting from melting.

Conclusion

Soft and Chewy Zucchini Cookies with Cream Cheese Frosting are a fantastic way to enjoy a sweet, comforting treat while sneaking in some veggies! The combination of tender zucchini, warm cinnamon, and creamy frosting makes for a delightful dessert. Whether you’re serving them at a gathering or enjoying them with a cup of tea, these cookies are sure to be a hit. Try them out and enjoy a fresh take on a classic cookie!

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