Description
These soft, spiced zucchini cookies are a perfect blend of warm cinnamon, nutmeg, and cloves, topped with a creamy, indulgent cream cheese frosting. A delicious way to sneak in some veggies while enjoying a sweet treat!
Ingredients
Scale
- 1 cup grated zucchini
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla.
- Stir in the grated zucchini.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture and mix until well combined.
- Drop spoonfuls of dough onto the prepared baking sheets and flatten slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a medium bowl, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Spread the frosting onto the cooled cookies and enjoy!
Notes
These cookies freeze well, so you can make them ahead of time and store them in an airtight container or freezer bag. For extra flavor, you can add a handful of chopped nuts, like walnuts or pecans, to the dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes