Zucchini Cookies with Cream Cheese Frosting

Why You’ll Love This Recipe

• Moist and soft – Thanks to the grated zucchini, these cookies stay tender and delicious.
• Perfectly spiced – Cinnamon and nutmeg add warmth and depth to every bite.
• Easy to make – Simple steps and readily available ingredients make this recipe approachable.
• Creamy frosting – The luscious cream cheese frosting elevates the cookies to the next level.
• Great for sharing – With 24 cookies per batch, they are perfect for gatherings or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• Unsalted butter, softened
• Granulated sugar
• Brown sugar, packed
• Large eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Salt
• Grated zucchini (squeezed dry)
• Chopped walnuts (optional)

For the Cream Cheese Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Milk (as needed for consistency)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Prepare the Cookie Dough:
   • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
   • Beat in the eggs one at a time, then mix in the vanilla extract.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Fold in the grated zucchini and chopped walnuts (if using).
3. Bake the Cookies:
   • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
   • Bake for 12-15 minutes, or until the edges are golden and the centers are set.
   • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Cream Cheese Frosting:
   • In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
5. Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each cookie.
6. Serve: Enjoy your delicious zucchini cookies!

Servings and Timing

• Servings: 24 cookies
• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Calories: 200 kcal per cookie

Variations

• Nut-Free Version: Skip the walnuts for a nut-free option.
• Chocolate Chip Twist: Add ½ cup of chocolate chips for a sweeter variation.
• Spice Boost: Increase the cinnamon and nutmeg for an extra warm, cozy flavor.
• Maple Frosting: Replace the vanilla extract in the frosting with maple extract for a fall-inspired touch.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend for a gluten-free version.

Storage/Reheating

• Room Temperature: Store unfrosted cookies in an airtight container for up to 3 days.
• Refrigerator: Store frosted cookies in a single layer in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze unfrosted cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting.
• Reheating: Not needed, but if you prefer warm cookies, microwave for a few seconds before serving.

FAQs

1. Can I use frozen zucchini?

Yes, but make sure to thaw and squeeze out excess moisture before adding it to the dough.

2. Why do I need to squeeze the zucchini dry?

Zucchini has a high water content, which can make the cookies too wet if not drained properly.

3. Can I make these cookies without frosting?

Absolutely! They are delicious on their own, but the frosting adds extra flavor.

4. What’s the best way to grate zucchini for these cookies?

Use a box grater or food processor and then squeeze out excess moisture with a clean towel.

5. Can I make the frosting ahead of time?

Yes! Store it in an airtight container in the fridge for up to 3 days. Let it come to room temperature before spreading.

6. Can I substitute the butter with oil?

Butter is recommended for the best texture, but you can use vegetable oil for a slightly different consistency.

7. How do I make these cookies chewier?

Use slightly less flour and do not overbake them. Keeping them slightly underbaked helps.

8. Can I double this recipe?

Yes, just double all the ingredients and bake in batches.

9. What nuts can I use besides walnuts?

Pecans or almonds work well as substitutes.

10. How can I make the frosting less sweet?

Reduce the powdered sugar slightly and add a pinch of salt to balance the sweetness.

Conclusion

Zucchini cookies with cream cheese frosting are a fantastic way to use up extra zucchini while enjoying a soft, spiced treat. Whether you make them for a special occasion or just as a comforting snack, their rich flavor and moist texture will have you coming back for more. Try different variations, store them properly for later, and enjoy these delightful homemade cookies!

Zucchini Cookies with Cream Cheese Frosting

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These soft and moist zucchini cookies are packed with warm spices and topped with a rich cream cheese frosting. A perfect way to use up fresh zucchini, these homemade cookies are a delightful treat for any occasion!

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups grated zucchini (squeezed dry)
• 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for consistency)

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Instructions

Preheat Oven:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Prepare the Cookie Dough:

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated zucchini and chopped walnuts (if using).

Bake the Cookies:

7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden and the centers are set.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

10. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
11. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
12. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.

Frost the Cookies:

13. Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each cookie.

Serve and Enjoy!

14. Enjoy your soft and spiced zucchini cookies with a decadent cream cheese frosting!

Notes

• Squeeze excess moisture from the zucchini to prevent soggy cookies.
• Add raisins or chocolate chips for extra flavor.
• Store in an airtight container in the refrigerator for up to 5 days.