If you’re on the hunt for a dessert that’s moist, flavorful, and utterly addictive, look no further than this Frosted Zucchini Cookies Recipe. These cookies strike the perfect balance between tender spiced dough and luscious cream cheese frosting, turning humble zucchini into a superstar ingredient. Whether you’re sneaking veggies into treats for the kids or simply craving something fresh and sweet, this recipe delivers a cozy, melt-in-your-mouth experience that’s sure to become a fast favorite in your baking rotation.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to make these delightful cookies. Each component works in harmony, contributing to the perfect texture, balanced sweetness, and that irresistible flavor profile.
- All-purpose flour: The backbone that gives structure without weighing down the cookies.
- Baking soda: Helps your cookies rise just enough for a soft and tender crumb.
- Salt: A pinch enhances all the sweet and spicy flavors.
- Ground cinnamon: Adds warm, comforting spice that pairs beautifully with zucchini.
- Ground nutmeg: Provides a subtle nutty depth to the spice blend.
- Unsalted butter, room temperature: For richness and a melt-in-your-mouth texture.
- Light brown sugar: Brings moisture and a touch of caramel flavor.
- Granulated sugar: Balances sweetness and aids in cookie spread.
- Large egg and egg yolk: Bonds ingredients with added richness.
- Vanilla extract: Elevates flavor with its sweet aromatic notes.
- Finely shredded zucchini, patted dry: Adds moisture and subtle freshness without sogginess.
- Cream cheese, block style, softened but cool: Essential for that creamy, tangy frosting.
- Unsalted butter for frosting: Contributes to a smooth, luscious texture.
- Confectioners’ sugar: Sweetens and lightens the frosting perfectly.
- Pure vanilla extract (for frosting): Rounds out the frosting with a delicate flavor boost.
How to Make Frosted Zucchini Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper to prevent sticking. Next, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg in a large bowl. This ensures your spices and leavening agents are well distributed for even flavor and rise.
Step 2: Cream Butter and Sugars
In a separate bowl, beat together the softened unsalted butter with both light brown sugar and granulated sugar until the mixture turns light and fluffy. This step introduces air to your dough, helping your cookies bake up tender and soft.
Step 3: Add Eggs and Vanilla
Mix in the large egg, egg yolk, and vanilla extract until fully incorporated. These wet ingredients enrich the dough and help bind everything beautifully.
Step 4: Combine Dry Ingredients and Zucchini
Gradually add the flour mixture to the wet ingredients, stirring just until combined so you don’t overwork the dough. Fold in the finely shredded zucchini that you’ve patted dry, ensuring your cookies stay moist without being soggy.
Step 5: Portion and Bake
Drop the dough into tablespoon-sized balls onto your prepared baking sheets, spacing them evenly. Bake for about 10 to 12 minutes, until the edges are lightly browned but the centers remain soft. Allow the cookies to cool completely on wire racks—this is crucial before frosting.
Step 6: Whip Up the Cream Cheese Frosting
Beat the softened yet still slightly cool cream cheese with unsalted butter until smooth. Slowly add confectioners’ sugar, then stir in vanilla extract for that perfect creamy, slightly tangy frosting.
Step 7: Frost and Finish
Spread generous amounts of frosting over each cooled cookie using an offset spatula. For a finishing touch, sprinkle a little cinnamon on top to echo the spice inside the cookie. Voilà —the Frosted Zucchini Cookies Recipe is ready to delight!
How to Serve Frosted Zucchini Cookies Recipe
Garnishes
Elevate presentation by dusting the frosted cookies with a pinch of ground cinnamon or nutmeg. For an extra pop of color and texture, chopped walnuts or toasted coconut flakes can be sprinkled on top before the frosting sets.
Side Dishes
Serve these cookies alongside a warm cup of spiced chai tea or a glass of cold milk for a comforting treat. They also pair wonderfully with fresh fruit for a light afternoon snack.
Creative Ways to Present
For parties, stack the cookies in a charming tower tied with twine or arrange them on a rustic wooden platter. You can even sandwich frosting between two cookies for a delightful zucchini cookie sandwich that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Keep any leftover frosted zucchini cookies in an airtight container in the refrigerator to preserve the freshness of the cream cheese frosting. They’ll stay delicious for up to five days—although it’s hard for them to last that long!
Freezing
You can freeze the unfrosted cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. Freeze for up to three months. Thaw completely before frosting and serving.
Reheating
To enjoy them warm, let the cookies come to room temperature after freezing and then warm briefly in a low oven (about 300°F) for 5 minutes. Then add the frosting fresh for that just-out-of-the-oven feel.
FAQs
Can I substitute the zucchini with another vegetable?
Zucchini works best due to its high moisture content and mild flavor, but finely shredded carrots can be a suitable alternative, providing a slightly different taste and sweetness.
Do I have to frost these cookies?
The frosting is what sets these cookies apart, offering a luscious contrast to the spiced dough. However, you can enjoy them plain or dusted with powdered sugar for a lighter option.
How do I keep the zucchini from making the dough too wet?
Be sure to finely shred and then thoroughly pat the zucchini dry with paper towels before adding it to the dough. This prevents excess moisture from affecting the cookie texture.
Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum to maintain the structure of the cookies.
What’s the best way to shred zucchini quickly?
Using the small holes of a box grater works perfectly. Alternatively, a food processor fitted with the shredding disk saves time and ensures uniform pieces.
Final Thoughts
I honestly can’t recommend this Frosted Zucchini Cookies Recipe enough—it’s one of those rare finds that combines nutrition, flavor, and texture in the most delightful way. Whether you bake it for family, friends, or yourself, it’s sure to bring smiles and requests for seconds. So don your apron and let these irresistible treats become a new staple in your cookie jar!
Print
Frosted Zucchini Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Frosted Zucchini Cookies, perfectly spiced with cinnamon and nutmeg. Soft shredded zucchini adds moisture without overpowering, while a creamy cream cheese frosting tops each cookie for a luscious finish. Ideal for a sweet snack or dessert, these cookies bake quickly in under 30 minutes and yield 24 servings.
Ingredients
Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini, patted dry
Frosting
- 8 ounces block-style cream cheese, softened but still slightly cool
- 1/4 cup unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside for later.
- Cream Butter and Sugars: Using a mixer, beat the room temperature unsalted butter with both the light brown sugar and granulated sugar until the mixture becomes light and fluffy. This typically takes about 3 to 5 minutes and creates a creamy base.
- Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the butter and sugar mixture. Mix until all ingredients are fully combined and smooth.
- Combine Dry Mixture and Zucchini: Gradually add the dry flour mixture to the wet ingredients along with the shredded and patted dry zucchini. Mix just until everything is evenly combined, being careful not to overmix the dough.
- Shape and Bake Cookies: Scoop the dough into approximately 24 equal-sized balls and place them spaced apart on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned. Remove from oven and allow the cookies to cool completely on wire racks.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the confectioners’ sugar and continue mixing. Finally, stir in the vanilla extract until the frosting is fluffy and well combined.
- Frost Cookies: Once the cookies have completely cooled, spread a generous layer of cream cheese frosting on each cookie using an offset spatula for even coverage. Finish by sprinkling a light dusting of cinnamon over the frosted cookies for an aromatic touch.
Notes
- Make sure to pat the shredded zucchini dry thoroughly to avoid adding excess moisture to the dough which can affect texture.
- For best results, use block-style cream cheese for the frosting as it holds up better than whipped varieties.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Allow cookies to cool completely before frosting to prevent the frosting from melting.
- You can substitute all-purpose flour with gluten-free flour blend to make this recipe gluten-free.
- If you prefer a nuttier flavor, consider adding chopped walnuts or pecans to the dough.
