Zucchini Cookies

Sweet Zucchini Cookies with Cream Cheese Frosting are soft, fluffy, and delicious. They are a new family favorite!

If you think zucchini bread is tasty, you have got to give these zucchini cookies a try. The tangy cream cheese frosting makes them irresistible! For more sweet zucchini recipes try Glazed Lemon Zucchini Bread, Zucchini Muffins, and Chocolate Zucchini Cake.

Zucchini Cookies with Cream Cheese Frosting stacked on a table

A New FAvorite

If you have an abundance of zucchini, you have got to try these Zucchini Cookies. They are super soft, and topped with a delectable layer of cream cheese frosting!

We moved into a new house this summer, so we don’t have a garden this summer. Luckily some awesome neighbors supplied us with some garden fresh produce, including a few zucchini. Maybe most people only serve zucchini as a savory dish, but I love baking yummy treats with it. These zucchini cookies are a new favorite!

They are simple to make. The dough starts out fairly stiff, but then you stir in the zucchini and it works its magic. You end up with a soft and creamy batter.

Zucchini Cookies with Cream Cheese Frosting

Zucchini Cookies

WET INGREDIENTS. Cream butter and sugars in a large mixing bowl. Beat in egg and vanilla.

DRY INGREDIENTS. Whisk together flour, baking powder, soda, salt, and cinnamon. Stir into creamed mixture. (Dough will be very stiff.)

COMBINE. Add the grated zucchini and stir till well combined.

BAKE. Drop by spoon-fulls onto well greased or parchment lined cookie sheets. Bake at 375° for about 12 minutes or till bottoms are golden brown and tops are set.

COOL & FROST. Cool on pan for a couple minutes, then remove to racks. Frost!

cookie batter in a bowl

cream cheese Frosting

CREAM. Beat cream cheese and butter till smooth and creamy.

COMBINE. Add the powdered sugar and vanilla and beat till smooth.

FROST!

balls of cookie dough on a sheetpan

Recipe Tips

Aside from the cinnamon nutmeg or ginger would be good because they would bring out the fall tastes of zucchini.

Since these cookies are pretty sticky I will often line the pan with parchment paper or a silpat.

The bottoms will be browned when the edges are lightly browned, the trick is that you don’t want the tops to be browned because that could mean that the bottoms are burned.

Softened Butter: Leave the butter on the counter for about 30-60 minutes. The butter should still be cold when you’re ready to test it.  It will not be shiny or greasy. To test: Poke the butter with your [clean] finger. You should be able to make an indention without your finger sliding right through the butter. The indention should hold its shape.

Very Soft Butter: As you may have guessed very soft butter is somewhere between softened and melted. Very soft butter may still be cool to the touch, but your finger will have a much easier time sliding through it when poked. 

Zucchini Tips 

Unlike other cookies where chocolate seems to be the star, the Zucchini is the star of this treat. As such you want to make sure to pick the best ones to use.  It should be a uniform green color, about 6-8 inches, and is pretty firm, but slightly more flexible than a cucumber. 

  • You do not need to peel the zucchini first
  • If you have a zucchini that is larger than 8 inches, go ahead and remove the seeds.
  • I do have to note that just because there is zucchini in the cookies, they are not necessarily healthy. Thank you, sugar and butter!

Zucchini Cookies on a cooling rack

Storing INfo

STORE the cookies in an airtight container. If you are stacking them, be sure to place a piece of wax paper between the layers. They will keep for 2-3 days at room temperature or 4-5 days in the fridge. Cookies can also be stored in a freezer Ziploc for up to 3 months.

Zucchini Cookies with Cream Cheese Frosting with a bite missing

Other cream cheese dishes:

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Zucchini Cookies Recipe

Soft zucchini cookies with cream cheese frosting
5 from 2 votes
Sweet Zucchini Cookies with Cream Cheese Frosting are soft, fluffy, and delicious. They are a new family favorite!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 174 kcal
Author Lil' Luna

Ingredients

Cookies

  • 1/2 cup butter softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 cups grated zucchini

Cream Cheese Frosting

  • 4 oz cream cheese softened to room temperature
  • 1/4 cup butter very soft
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla

Instructions
 

Zucchini Cookies

  • Cream butter and sugars in a large mixing bowl. Beat in egg and vanilla.
  • Whisk together flour, baking powder, soda, salt, and cinnamon. Stir into creamed mixture. (Dough will be very stiff.)
  • Add the grated zucchini and stir till well combined.
  • Drop by spoonfuls onto well greased or parchment lined cookie sheets. Bake at 375° for about 12 minutes or till bottoms are golden brown and tops are set.
  • Cool on pan for a couple minutes. then remove to cooling racks. Cool completely, then frost.

Cream Cheese Frosting

  • Beat cream cheese and butter till smooth and creamy. Add the powdered sugar and vanilla and beat till smooth. Frost cookies.

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Thank you so much for sharing these delicious looking cookies, Kara!! Head over to Creations by Kara to check out more amazing recipes.

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About the Author

Kara Cook

Hi! I'm Kara from Creations by Kara, and I'm addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

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Comments:

  1. Hi!
    I am intrigued with the zucchini cookies, will certainly try. question, do the cookies need to be refrigerated with the cream cheese icing?
    Thank you!!

    1. I just stored mine at room temperature and they were fine. But you can definitely store them in the refrigerator if you prefer.

  2. 5 stars
    One of the best recipes using zuCchini i have tried. Followed the Recipe exactly except that i Chilled The dough for an hour before baking and i used some leftover cream cheese frosting i had. Great soft cookie. Willuse this recipe often