These zucchini cookies are so soft, moist, and packed full of cinnamon goodness. They’re topped with the best tangy cream cheese frosting, making them the perfect summer cookie!
It’s almost zucchini season, when we all have zucchini practically growing out of our ears, and if you don’t, then your neighbor probably does. We can always use another delicious way to use it up then, right? In addition to making some zucchini cake, zucchini muffins, or lemon zucchini bread.
Your kids may give you the stink eye when you try to feed them cookies with zucchini in them, but just slather them with extra cream cheese frosting on top so they can’t even see it ;). Though the cookies are in fact delicious even without the frosting. But the combination of them together is so perfect.
These zucchini cookies are soft, tender, cakey cookies, but the edges are a bit more firm. They’re sweet, delicious, and the perfect summer cookie!
How to make Zucchini Cookies with Cream Cheese Frosting?
- Cream the butter, and sugars together in a large bowl until they are light and fluffy.
- Then add in the egg and zucchini until just combined.
- In another bowl, whisk together the dry ingredients, the flour, baking soda, cinnamon and salt.
- Add them into the wet ingredients, half at a time, then mix until combined, then add the second half and mix until just combined. Cover the dough and chill for at least 2 hours, up to 24 hours.
- When you’re ready to bake the cookies, scoop them into 2 TBS sized cookie balls, and place them onto a baking sheet lined with parchment paper. Place the dough balls at least 2 inches apart.
- Then bake the cookies until the tops are set, and spring back when touched lightly with a finger.
Let the cookies cool completely before spreading the cream cheese frosting over the top.
I used my favorite cream cheese frosting on these cookies. Just double the recipe to make sure you have enough to liberally frost the cookies. Beat the cream cheese till its nice and smooth, then add in the butter until its mixed smooth. Then add in the powdered sugar and vanilla extract until it’s nice, and smooth, and creamy.
Then spread the frosting evenly over the top of the cookies.
Tips for making Zucchini Cookies:
- You don’t need to peel your zucchini, the peel gets soft in the cookies too.
- If your zucchini is large, cut out and remove the seeds.
- You do not need to squeeze out the zucchini after grating, the moisture is good for the cookie dough.
- The cookie dough can be refrigerated for up to 24 hours before baking.
- Add a sprinkle of cinnamon sugar on top of the frosting, for an extra cinnamon burst.
- You could also top the frosting with a few chopped pecans or walnuts, if desired.
- You could also make a whoopie pie style sandwich cookie by sandwiching two of these cookies together. Frost the bottom of one cookie instead of the top, then place another cookie bottom down on top of that, to make a cute rounded zucchini whoopie pie cookie. You won’t need as much frosting if you do this.
How to store Zucchini Cookies?
Although you may eat all the cookies in one day, these cookies should stay good in an airtight container in room temperature for up to 4 days. Place layers of waxed paper or parchment paper between the layers of cookies to prevent them from sticking to each other.
The cookies can also be frozen in an airtight container, or ziptop bag. Lay the frosted cookies out on a baking sheet and flash freeze them for 1 hour. Then add them to a ziptop bag or airtight container. They can be frozen for up to 3 months. Let the cookies thaw at room temperature for about 30 minutes, then enjoy!
These zucchini cookies are the perfect way to use up your zucchini this summer. They’re tender, soft, cakey, cookies that are perfectly seasoned, and topped with the best cream cheese frosting on them. You’ll want to make them all summer long!
More Zucchini Recipes:
- Double Chocolate Zucchini Bread
- Classic Zucchini Bread
- Zucchini Cake
- Lemon Zucchini Bread
- Chocolate Zucchini Muffins
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Zucchini Cookies with Cream Cheese Frosting
Ingredients
For the Zucchini Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup finely grated zucchini
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
For the Cream Cheese Frosting:
- Double Batch Cream Cheese Frosting
Equipment
- Large Mixing Bowl
Instructions
For the Zucchini Cookies:
- In a large bowl or stand mixer, cream together the butter, brown sugar, and sugar until light and fluffy, about 1 minute.
- Beat in the egg and zucchini, until just combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients, one half at a time, mixing until just combined.
- Cover the cookie dough and place it in the fridge for at least 2 hours.
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a medium scoop scoop to portion out 2 TBS sized cookie balls, and place them onto the prepared cookie sheet, 2 inches apart from each other.
- Bake the cookies for 10 to 12 minutes, or until the tops of the cookies spring back when touched.
- Allow the cookies to cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Spread the frosting evenly over the top of the cooled cookies.
Soraya Ayub says
Muy buenas recetas, gracias por compartirlas. Saludos