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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!

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)

Instructions

Preheat Oven:

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

Prepare the Cookie Dough:

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

Bake the Cookies:

  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes, or until the edges are golden and the centers are set.
  3. 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:

  1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  3. 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:

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

Serve and Enjoy!

  1. 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.

Find it online: https://yumfamilyrecipes.com/zucchini-cookies-with-cream-cheese-frosting/