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
Scale
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.
