Description
These soft and chewy zucchini cookies are a perfect combination of sweet and spiced, with the added richness of creamy cream cheese frosting. A great way to sneak in some veggies while indulging in a delicious dessert!
Ingredients
Scale
For the cookies:
- 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)
For the cream cheese frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Stir in the shredded zucchini.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients until well combined.
- Fold in the chopped walnuts, if using.
- Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Frost the cooled cookies with the cream cheese frosting.
- Enjoy your soft and chewy zucchini cookies with cream cheese frosting!
Notes
- If you want an extra flavor boost, add a pinch of nutmeg or ginger to the cookie dough.
- You can skip the walnuts if you prefer a nut-free version.
- Store the frosted cookies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes