Zucchini Cookies with Cream Cheese Frosting
Tender, flavorful, delicious zucchini cookies with a cake like texture and crispy edges, and a sweet tangy cream cheese frosting, studded with pecans. Zucchini cookies are a delightful way to incorporate vegetables into your sweet treats. These cookies are soft, chewy, and bursting with flavor, thanks to the addition of zucchini. When topped with a creamy, tangy cream cheese icing, and studded with pecans (optional)they become an irresistible indulgence. Whether you’re looking for a unique dessert or a sweet addition to a special occasion, these cookies are sure to impress.
I can’t get enough zucchini in baked goods, from example, these Triple Chocolate Zucchini Muffins, adding zucchini just makes them so moist, and so delicious. I mean there is a reason people love Zucchini Quick Bread.
I also love Zucchini Oatmeal Cookies and Zucchini Brownies! But these is just something about these cookies and the cream cheese frosting! Yum.
Why You’ll Love Zucchini Cookies with Cream Cheese Frosting
- Moist and Tender: The zucchini keeps these cookies moist and soft, almost cake like, ensuring a delightful texture with every bite.
- Deliciously Creamy: The cream cheese icing adds a rich and tangy contrast to the sweet, spiced cookies.
- Customizable: You can add your favorite mix-ins or spices to tailor the cookies to your taste preferences. I like to added chopped pecans on top.
- Perfect for Any Occasion: These cookies make a great addition to holiday trays, parties, or as a special treat for yourself.
How to Make Frosted Zucchini Cookies
- For the Cookies:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini, squeezed to remove excess moisture
- Optional: 1/2 cup chocolate chips or chopped nuts
- Chopped pecans for a topping (optional)
- For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (as needed for consistency)
Instructions
- Prepare the Zucchini:
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth. Or simply let the zucchini sit for a while, then drain out excess moisture.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Cream Butter and Sugars:
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
- Incorporate Zucchini:
- Stir in the shredded zucchini until evenly distributed in the mixture.
- Combine with Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Optional: Fold in any optional mix-ins like chocolate chips or nuts.
- Scoop and Bake:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart, they will spread while cooking. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool the Cookies:
- Remove cookies from the oven, if they are misshapen at all, use a biscuit cutter or round object, and swirl it around the cookie while they are still hot to help them form the right shape. Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Icing:
- In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract. Add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable or pipable consistency.
- Frost the Cookies:
- Once the cookies are completely cooled, spread a generous layer of cream cheese icing on top of each cookie. I like to use a zip topped bag with the corner cut out to pipe the frosting on. Garnish with additional toppings if desired, such as chopped pecans or a sprinkle of cinnamon.
Variations and Mix-In Options
- Spiced Up: Add 1/4 teaspoon ground nutmeg, mace, or ginger for a spiced twist.
- Nutty Addition: Fold in 1/2 cup chopped nuts, such as walnuts or pecans.
- Chocolate Lovers: Stir in 1/2 cup mini chocolate chips for extra sweetness.
Tips and Tricks
- Squeeze Out Moisture: Be sure to squeeze out excess moisture from the zucchini to prevent soggy cookies. I like to let it sit for a few minutes after grating, then drain off excess moisture and pat dry with a paper towel. Or you can squeeze it in cheesecloth.
- Consistent Size: Use a cookie scoop for evenly sized cookies that bake uniformly.
- Reshape if Needed: These cookies will spread while baking, and have a cake like consistency, if when you pull them out of the oven they are misshapen, just take a large biscuit cutter, or mason jar lid, and put it around the cookie, and kind of swirl it around to press the edges in and give your cookies a better, round shape. Do this while it is still hot, and you will have beautifully shaped cookies every time.
- Cool Completely: Ensure cookies are completely cooled before frosting to prevent the icing from melting. A cooling rack is best for this.
Freezing and Storage Instructions
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to a week.
- Freezing: To freeze, place the unfrosted cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature and frost before serving.
Zucchini Cookie Serving Suggestions
- Dessert: Serve these cookies as a delightful dessert at family gatherings or parties.
- Tea Time: Enjoy with a cup of tea or coffee for a sweet afternoon treat.
- Special Occasion: Perfect for holiday cookie trays or as a unique gift for friends and family.
Zucchini Cookies with Cream Cheese Icing are a wonderful way to enjoy a classic treat with a healthy twist. The moist and tender cookies, combined with creamy and tangy icing, and tasty pecan pieces, create a delightful dessert that’s sure to please. With their customizable options and easy preparation, these cookies are perfect for any occasion and a great addition to your baking repertoire!
Other Great Recipes
- Chocolate Chip Zucchini Muffins
- Zucchini Casserole
- Beef Stuffed Zucchini Boats
- Easy Zucchini Bread
- Zucchini Brownies
Zucchini Cookies with Cream Cheese Frosting
Zucchini cookies with cream cheese frosting, these zucchini cookies are sweet, tender, crispy edged, and topped with a tangy cream cheese frosting and pecan pieces.
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Servings: 12
Calories: 337kcal
Ingredients
For the Cookies:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini squeezed to remove excess moisture
- Optional: 1/2 cup chocolate chips or chopped nuts
For the Cream Cheese Icing:
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk as needed for consistency
Instructions
Prepare the Zucchini:
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Cream Butter and Sugars:
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
Incorporate Zucchini:
- Stir in the shredded zucchini until evenly distributed in the mixture.
Combine with Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in any optional mix-ins like chocolate chips or nuts.
Scoop and Bake:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Icing:
- In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the icing reaches a spreadable consistency.
Frost the Cookies:
- Once the cookies are completely cooled, spread a generous layer of cream cheese icing on top of each cookie. Garnish with additional toppings if desired, such as sprinkles or a sprinkle of cinnamon.
Nutrition
Calories: 337kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 162mg | Potassium: 130mg | Fiber: 1g | Sugar: 33g | Vitamin A: 535IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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