Frosted Zucchini Cookies
Servings 30 cookies
Frosted Zucchini Cookies are made with pantry staple ingredients and grated zucchini for incredibly tender cookies that are covered in a delicious cream cheese frosting!
Ingredients
Cookies
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 cup finely grated zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Frosting
- 16 ounces cream cheese
- 4½ cups powdered sugar
- ¼ cup heavy cream
- ½ teaspoon salt
Instructions
- In a large bowl or stand mixer, cream together the butter, light brown sugar, and sugar until light and fluffy, about 1 minute.
- Beat in the egg and finely grated zucchini just until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients in two separate additions mixing just until combined.
- Chill the dough for at least 2 hours.
- Preheat the oven to 375°F and line a baking sheet with parchment paper and set aside.
- Use a medium cookie scoop to portion out the dough onto the parchment paper 2 inches apart. Bake for 10 to 12 minutes or until the tops of the cookies spring back when touched.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While the cookies cool, add the cream cheese to a large bowl or stand mixer and beat until smooth.
- Add the powdered sugar 1 cup at a time, alternative with 1 ounce of heavy cream. Add salt and beat on high speed for 1 to 2 minutes until silky smooth. Add more powdered sugar or heavy cream to reach desired consistency.
- Spread the frosting over the tops of the cooled cookies.
Notes
- Cookie dough can be refrigerated for up to 24 hours before baking.
- I used the fine side of this grater to grate the zucchini.
- You do not need to squeeze or ring out the zucchini after grating, the moisture is important to the dough.
- These cookies are incredibly tender, like a cake, but the edges are more firm.
- The cookies are delicious without the frosting but the frosting really puts them over the top.
- A sprinkle of cinnamon sugar on the frosting is really good on these.
- These will keep for 3 to 4 days in an air-tight container at room temperature.
Nutrition
Calories: 216kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 168mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Find it online: www.sugarandsoul.co/frosted-zucchini-cookies/