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Best Spiced Zucchini Cookies with Cream Cheese Frosting

spiced zucchini cookies with cream cheese frosting - featured image
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Soft, cakey cookies packed with warm spices and shredded zucchini, topped with a tangy cream cheese frosting. A perfect way to use up summer zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Grate zucchini using the large holes of a box grater. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Measure 1 cup of squeezed zucchini and set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Beat in egg and vanilla extract until just combined.
  6. Using a spatula, gently fold the squeezed zucchini into the wet mixture.
  7. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  8. Chill dough for 30 minutes if time allows (optional but recommended for thicker cookies).
  9. Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. While cookies cool, make frosting: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 1-2 minutes. Add powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to medium speed and beat for 1 minute until light and fluffy.
  13. Once cookies are completely cool, spread frosting on each cookie using an offset spatula or butter knife.
  14. Optional: Sprinkle with cinnamon or toasted walnuts.

Notes

Squeeze zucchini thoroughly to avoid flat cookies. Room temperature ingredients are important for proper emulsification. Chilling the dough helps prevent spreading. Cookies taste even better the next day.

Nutrition

Keywords: zucchini cookies, spiced cookies, cream cheese frosting, summer dessert, easy cookie recipe

Find it online: https://merrymorsel.com/best-spiced-zucchini-cookies-with-cream-cheese-frosting/