Zucchini Cookies with Cream Cheese Frosting

If you’re looking for a cookie that’s both soft and flavorful, these Zucchini Cookies with Cream Cheese Frosting are the perfect treat. These cookies are soft, lightly spiced, and packed with shredded zucchini, making them moist and tender while staying just sweet enough. Topped with a smooth and tangy cream cheese frosting, these cookies are the perfect blend of cozy and refreshing flavors.

Zucchini may seem like an unusual ingredient for cookies, but it adds incredible moisture without altering the flavor. These cookies are lightly spiced with cinnamon and nutmeg, making them taste like a cross between a spice cookie and a zucchini bread. Whether you’re looking for a creative way to use extra zucchini or just want a unique homemade cookie, this recipe is sure to impress!

Kitchen Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Electric mixer or whisk
• Baking sheet
• Parchment paper
• Grater
• Spatula

Ingredients Overview

• Zucchini: Keeps the cookies moist while adding fiber and nutrients.
• Spices: A mix of cinnamon and nutmeg gives a warm, cozy flavor.
• Cream Cheese Frosting: Adds a smooth, tangy contrast to the sweetness of the cookies.

Ingredients

For the Zucchini Cookies

• 1 cup shredded zucchini (excess moisture squeezed out)
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

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

Directions

Step 1: Prepare the Cookie Dough

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together butter and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until smooth.
4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually mix dry ingredients into the wet ingredients until just combined.
6. Stir in shredded zucchini and nuts (if using).

Step 2: Bake the Cookies

1. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake for 12-14 minutes, or until edges are lightly golden.
3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

1. In a mixing bowl, beat cream cheese and butter until smooth.
2. Gradually add powdered sugar and vanilla, mixing until fluffy.
3. Add milk as needed to reach desired consistency.

Step 4: Frost & Serve

1. Once cookies are completely cooled, spread or pipe frosting over the top.
2. Enjoy immediately or refrigerate for a firmer frosting.

Prep Time

15 minutes

Cook Time

14 minutes

Total Time

29 minutes

Nutrition (per cookie, ~24 cookies)

• Calories: ~140
• Fat: ~7g
• Carbohydrates: ~18g
• Protein: ~2g

Expert Tips

• Remove Excess Moisture: Squeeze the shredded zucchini in a paper towel to prevent overly wet dough.
• For a Stronger Spice Flavor: Add a pinch of cloves or allspice.
• Chill the Dough: If cookies spread too much, refrigerate the dough for 15 minutes before baking.

FAQs

Can I make these ahead of time?
Yes! Store unfrosted cookies in an airtight container for 3 days or freeze for 2 months.

Can I substitute the cream cheese frosting?
Absolutely! A simple glaze or a dusting of powdered sugar works well too.

What’s the best way to store these cookies?
Keep in the fridge for up to 5 days for the freshest taste.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for 5 days.
• Freezing: Freeze unfrosted cookies for 2 months, thaw, and frost before serving.

Substitutions & Variations

• Dairy-Free: Use vegan butter and dairy-free cream cheese.
• Nut-Free: Omit the walnuts or replace them with raisins.
• Whole Wheat: Use half whole wheat flour for a heartier texture.

Zucchini Cookies with Cream Cheese Frosting

If you're looking for a cookie that’s both soft and flavorful, these **Zucchini Cookies with Cream Cheese Frosting** are the perfect treat.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Measuring cups and spoons
• - Electric mixer or whisk
• - Baking sheet
• Parchment paper
• - Grater
• Spatula

Ingredients

  

• #### **For the Zucchini Cookies**
• - 1 cup shredded zucchini excess moisture squeezed out
• - 1/2 cup unsalted butter softened
• - 3/4 cup brown sugar
• - 1 large egg
• - 1 teaspoon vanilla extract
• - 1 1/2 cups all-purpose flour
• - 1/2 teaspoon baking soda
• - 1/2 teaspoon baking powder
• - 1/2 teaspoon salt
• - 1 teaspoon cinnamon
• - 1/4 teaspoon nutmeg
• - 1/2 cup chopped walnuts or pecans optional
• #### **For the Cream Cheese Frosting**
• - 4 oz cream cheese softened
• - 2 tablespoons unsalted butter softened
• - 1 cup powdered sugar
• - 1/2 teaspoon vanilla extract
• - 1-2 tablespoons milk as needed for consistency

Instructions

 

• #### **Step 1: Prepare the Cookie Dough**
• Preheat oven to **350°F (175°C)** and line a baking sheet with parchment paper.
• In a bowl, cream together butter and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract until smooth.
• In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Gradually mix dry ingredients into the wet ingredients until just combined.
• Stir in shredded zucchini and nuts (if using).
• #### **Step 2: Bake the Cookies**
• Drop spoonfuls of dough onto the prepared baking sheet, spacing them about **2 inches apart**.
• Bake for **12-14 minutes**, or until edges are lightly golden.
• Let cookies cool on the baking sheet for **5 minutes**, then transfer to a wire rack to cool completely.
• #### **Step 3: Make the Cream Cheese Frosting**
• In a mixing bowl, beat cream cheese and butter until smooth.
• Gradually add powdered sugar and vanilla, mixing until fluffy.
• Add milk as needed to reach desired consistency.
• #### **Step 4: Frost & Serve**
• Once cookies are completely cooled, spread or pipe frosting over the top.
• Enjoy immediately or refrigerate for a firmer frosting.