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.
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.
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!
cream cheese Frosting
CREAM. Beat cream cheese and butter till smooth and creamy.
COMBINE. Add the powdered sugar and vanilla and beat till smooth.
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.
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!
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.
Other cream cheese dishes:
- Cinnamon cream cheese roll ups
- Cream Cheese Fruit Dip
- Pumpkin cake with cream cheese frosting
- Cream Cheese Sugar Cookies
Zucchini Cookies Recipe
- 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.
Thank you so much for sharing these delicious looking cookies, Kara!! Head over to Creations by Kara to check out more amazing recipes.