Ready in: 45 minutes · Serves: 24 · Technique: Baking · Storage: Refrigerate for up to one week.
Quick Answer
These soft and flavorful zucchini cookies topped with cream cheese frosting are a delightful holiday treat that your guests will love.
As the vibrant colors of autumn unfurl in New York City, there's a homely warmth that beckons - the kind of warmth that comes from baking something special in your kitchen. This year, as I gear up for the holiday season with Thanksgiving and Christmas just around the corner, I'm excited to share one of my favorite treats: Zucchini Cookies with Cream Cheese Frosting. These cookies are not only a delicious way to embrace the harvest but also a clever method to sneak in some veggies. Trust me, these soft, cake-like cookies topped with rich cream cheese frosting are sure to wow your holiday guests!
A Cozy Holiday Treat
Why You'll Love This Recipe
- Deliciously soft and cake-like texture with every bite.
- Perfect way to sneak in some veggies during the holidays.
- Rich cream cheese frosting that elevates the flavor.
- Easy to make with simple ingredients found in your pantry.
- A great conversation starter at holiday gatherings!
Ingredients
Gather these fresh ingredients to create your delicious zucchini cookies:
For the Zucchini Cookies:
- 2 cups grated zucchini (about 2 medium-sized)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
How to Make Zucchini Cookies with Cream Cheese Frosting (Step-by-Step)
Follow these easy steps to create your delightful zucchini cookies:
Step 1: Prepare Your Zucchini
Begin by grating the zucchini on a box grater or using a food processor. To prevent soggy cookies, squeeze out the excess moisture using a clean kitchen towel.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Take a moment to inhale the aromatic spices; they're what make these cookies feel like a warm hug on a chilly day.
Step 3: Cream the Butters and Sugars
In a large mixing bowl, cream together the softened butter and both sugars with an electric mixer until light and fluffy, about 2-3 minutes. The buttery aroma will start to fill your kitchen.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is well combined, scraping down the sides of the bowl to gather all the delicious bits.
Step 5: Combine Everything
Gradually add the dry ingredients to the wet mixture, folding in the grated zucchini until just combined. The batter should be thick but moist.
Step 6: Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop spoonfuls of the batter onto the sheet, spacing them a couple of inches apart. Bake for 15-18 minutes until the edges are lightly golden and the centers have a slight jiggle.
Step 7: Cool
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the irresistible smell filling your home!
Step 8: Make the Frosting
In a clean bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar, vanilla, and pinch of salt, mixing until the frosting is smooth and fluffy.
Step 9: Frost Your Cookies
Once your cookies are completely cooled, generously spread or pipe the cream cheese frosting on top for the finishing touch.
Common Mistakes to Avoid
- Skipping the Dry Ingredients Step: Mixing wet and dry ingredients together too soon can lead to dense cookies. Always whisk your dry ingredients first.
- Not Squeezing Out Zucchini Moisture: Failing to remove excess water from the zucchini can result in soggy cookies. Use a clean towel to help with this step!
- Overbaking: Watch the clock! These cookies should be taken out while they're still soft in the center. They'll firm up as they cool.
Tips and Tricks for Success
- Feel free to play with the spices! A little ginger or cardamom can add wonderful depth.
- Consider tossing in some chocolate chips or walnuts for extra texture and flavor.
- Make sure to let the cookies cool completely before frosting to avoid melting the cream cheese frosting.
- For a more festive touch, add some grated orange or lemon zest to the frosting.
Variations
- Use whole wheat flour instead of all-purpose flour for a healthier option.
- Swap out the cream cheese frosting for a simple glaze made with powdered sugar and milk.
- Add dried fruits like raisins or cranberries for a different flavor profile.
- Incorporate different nuts, such as pecans or almonds, into the batter for added crunch.
How to Serve
- Serve the cookies warm with a cup of tea or coffee for a cozy treat.
- Arrange cookies on a festive platter for holiday gatherings.
- Pair with vanilla ice cream for an indulgent dessert experience.
- Top with a sprinkle of cinnamon or nutmeg before serving for added flavor.
Make Ahead and Storage
- Make Ahead: You can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking.
- Storage: Store these delightful cookies in an airtight container in the refrigerator for up to one week.
- Reheating: If desired, gently warm cookies in the microwave for a few seconds before serving.
- Freezing: To freeze, place a layer of parchment paper between stacked cookies and store in a freezer-safe container for up to 2 months.
Recipe Notes / What I Learned
Baking these zucchini cookies has reminded me that simplicity can be deceptively delicious. Using vegetables in desserts not only creates a soft texture but also adds an element of surprise that keeps everyone coming back for more! Plus, they're a great discussion starter - perfect for holiday gatherings.
Yield and Serving Size
Yield: 24 cookies · Serving Size: 1 cookie
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 2g protein · 25g carbs · 8g fat
Recipe by:
Delicious Zucchini Cookies with Cream Cheese Frosting
Ingredients
Equipment
Method
- Begin by grating the zucchini on a box grater or using a food processor. To prevent soggy cookies, squeeze out the excess moisture using a clean kitchen towel.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter and both sugars with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until everything is well combined, scraping down the sides of the bowl.
- Gradually add the dry ingredients to the wet mixture, folding in the grated zucchini until just combined.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop spoonfuls of the batter onto the sheet, spacing them a couple of inches apart. Bake for 15-18 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a clean bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar, vanilla, and pinch of salt.
- Once your cookies are completely cooled, generously spread or pipe the cream cheese frosting on top for the finishing touch.
Notes
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and squeeze out as much moisture as possible before adding it to the batter.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers have a slight jiggle but are not wet. They will firm up as they cool.
3. Can I make these cookies without cream cheese frosting?
Absolutely! The cookies are delicious on their own, or you can use a simple glaze or dust powdered sugar for a lighter topping.
4. How should I store the cookies?
Store the cookies in an airtight container in the refrigerator for up to one week. To freeze, place parchment paper between stacked cookies to maintain their icing perfection.
5. Can I add nuts or chocolate chips to the cookie batter?
Yes! Feel free to toss in chocolate chips, walnuts, or other add-ins for extra texture and flavor. Just be sure to adjust baking time if needed.
