Description
These zucchini cookies are soft, lightly spiced, and topped with a silky cream cheese frosting that makes every bite feel extra special. They are a cozy, crowd-pleasing treat with the perfect balance of sweet, tangy, and cinnamon warmth.
Ingredients
Scale
For the cookies:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups grated zucchini
For the frosting:
- 4 ounces cream cheese, softened
- 1/4 cup butter, very soft
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper or lightly grease them.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Mix in the egg and vanilla until smooth.
- In a separate bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the butter mixture and mix until combined. The dough will be thick.
- Fold in the grated zucchini until it is evenly distributed and the dough loosens slightly.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving a little space between each cookie.
- Bake for about 12 minutes, or until the cookies are set on top and lightly golden on the bottom.
- Let the cookies rest on the pan for a few minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, then beat again until fluffy and spreadable.
- Once the cookies are fully cooled, spread frosting over the tops.
Nutrition
- Serving Size: 1g
- Calories: 174kcal
- Sugar: 17g
- Sodium: 146mg
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 27mg