Savory Zucchini Cookies Recipe

You’d never guess that something this tender and sweet is actually packed with fresh garden vegetables. My recipe for Zucchini Cookies uses warm spices like cinnamon and nutmeg to create a treat that melts in your mouth.

The rich cream cheese frosting on top adds a tangy sweetness that balances the spiced dough perfectly. It’s a wonderful way to use up summer produce without anyone suspecting they’re eating greens.

What Makes This Zucchini Cookies Recipe Special

The texture falls somewhere between a soft sugar cookie and a slice of moist cake. Every bite offers a comforting mix of brown sugar, vanilla, and plenty of shredded zucchini for incredible moisture.

This recipe comes together quickly without any complicated chilling times or fancy equipment. It is the ultimate solution when your garden is overflowing with summer squash and you need a creative dessert.

Kids and adults alike devour these treats without ever realizing they are eating a vegetable-packed dessert. The cream cheese frosting hides the green flecks while adding a luxurious finish to every single cookie.

If you enjoyed this soft and spiced treat, you might also love my Hearty Salted Caramel Turtle Thumbprint Cookies for another rich indulgence. For a brighter flavor profile, the Irresistible Lemon Cake Mix Cookies Recipe is a fantastic option to bake next.

Everything You Need for Perfect Zucchini Cookies

Here are the simple pantry staples and fresh items required for this recipe:

• All-Purpose Flour: Provides the structure for the soft, cake-like texture.
• Baking Powder & Baking Soda: These leavening agents help the cookies rise and stay light.
• Salt: Balances the sweetness and enhances the spice flavors.
• Ground Spices: A blend of cinnamon, nutmeg, and ginger gives the dough a warm, comforting aroma.
• Unsalted Butter: Softened butter creates a tender crumb and is essential for the rich frosting.
• Granulated Sugar: Sweetens the dough and helps with a slight crispness on the edges.
• Light Brown Sugar: Adds moisture and a deeper molasses flavor to the cookies.
• Egg: Binds the ingredients together and adds richness.
• Vanilla Extract: Enhances the overall flavor profile in both the cookie and the frosting.
• Shredded Zucchini: Adds incredible moisture and texture without a strong vegetable taste.
• Cream Cheese: The base for the tangy, creamy frosting that tops the cookies.
• Powdered Sugar: Sweetens and thickens the frosting to the perfect spreading consistency.

Step-by-Step Zucchini Cookies Instructions

Let’s get baking with this straightforward method:

1. Begin by preheating your oven to 375°F (190°C) and lining your baking sheets with parchment paper or silicone mats to prevent sticking. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until everything is evenly distributed. This ensures that you won’t get any clumps of spices or leavening agents in a single bite of your Zucchini Cookies.
2. Using a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat the softened butter, granulated sugar, and brown sugar together. Continue mixing on medium speed until the mixture looks pale, creamy, and fluffy, which usually takes about 2 to 3 minutes. Scrape down the sides of the bowl with a spatula to ensure all the butter is incorporated, then mix in the egg and vanilla extract until smooth.
3. Turn your mixer to low speed and gradually add half of the dry flour mixture, mixing just until the flour streaks disappear. Add the shredded zucchini and mix briefly to distribute it throughout the dough. Finally, add the remaining flour mixture and mix until just combined, being careful not to overwork the dough or the cookies might become tough.
4. Scoop level 2-tablespoon portions of dough and drop them onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 13 minutes, checking towards the earlier time; the centers should feel soft but set, and the edges should look barely golden. Let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
5. While the cookies are cooling, prepare the frosting by whipping the softened butter and cream cheese together in a mixing bowl until smooth and fluffy. Add the powdered sugar and vanilla extract, then beat until the mixture is creamy and spreadable. Once the Zucchini Cookies are fully cool, spread a generous layer of frosting over each one and sprinkle with a pinch of cinnamon if you like.

My Best Tips for Perfect Zucchini Cookies

Squeeze out excess moisture from the shredded zucchini if it seems extremely watery, though some moisture keeps the cookies soft. I always grate the vegetable on the finer side of the box grater so it blends seamlessly into the batter.

Make sure your butter and cream cheese are fully softened to room temperature before starting the frosting. Cold ingredients will lead to lumpy icing that tears the soft surface of your delicate Zucchini Cookies.

Be careful not to overbake these, as they should remain soft and slightly cake-like in the center. They will continue to set up on the hot baking sheet for a few minutes after you pull them from the oven.

Best Ways to Enjoy Zucchini Cookies

These treats taste best when served slightly chilled, which keeps the cream cheese frosting firm and delicious. I love pairing a fresh Zucchini Cookies with a hot cup of coffee or a tall glass of cold milk.

You can also sprinkle a little extra cinnamon or chopped walnuts on top of the frosting for added crunch and visual appeal. They make a fantastic addition to any summer picnic spread or fall dessert table.

I’d love to see how yours turn out, so please follow me on Pinterest to share your photos and find more baking inspiration!

Zucchini Cookies with Cream Cheese Frosting

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• Author: Amelia Bryan
• Total Time: 43 min
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Soft, cake-like cookies packed with shredded zucchini and warm spices, finished with a tangy homemade cream cheese frosting.

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Ingredients

• 1/2 cup unsalted butter, softened
• 1/3 cup packed light-brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 3/4 cup + 2 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/2 cups shredded zucchini
• 6 oz cream cheese, softened
• 6 oz unsalted butter, softened (for frosting)
• 1 1/3 cups powdered sugar
• 1/2 tsp vanilla extract (for frosting)

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Instructions

1. Preheat your oven to 375°F (190°C) and prepare baking sheets with parchment paper or silicone liners. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
2. In a large mixing bowl or stand mixer, cream the 1/2 cup softened butter with the granulated and brown sugars until the mixture is pale and fluffy. Scrape the sides of the bowl, then beat in the egg and 1 1/2 teaspoons of vanilla extract.
3. With the mixer on low, add half of the dry flour mixture. Once incorporated, mix in the shredded zucchini. Add the remaining flour mixture and mix until just combined, ensuring not to overmix the batter.
4. Drop 2-tablespoon mounds of dough onto the baking sheets, spacing them 2 inches apart. Bake for 11-13 minutes until the tops are set but still soft. Allow the cookies to cool on the pan for 2 minutes before moving to a wire rack to cool completely.
5. To make the frosting, beat the 6 oz cream cheese and 6 oz softened butter together until smooth. Mix in the powdered sugar and 1/2 teaspoon vanilla until creamy. Spread onto completely cooled cookies.

Notes

Store cookies in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 25 min
• Cooling Time: 15 min
• Cook Time: 18 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 16g
• Sodium: 90mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg

Keywords: Zucchini Cookies, zucchini dessert, spiced cookies, cream cheese frosting, summer baking, vegetable dessert