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Frosted Zucchini Cookies Recipe

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4.2 from 4 reviews

Delight in these moist and flavorful Frosted Zucchini Cookies, which combine the warmth of cinnamon and the subtle freshness of zucchini with a smooth, creamy cream cheese frosting. Perfect for a sweet snack or dessert, these cookies offer a delightful twist on a classic treat with a tender texture and a lightly spiced flavor.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons Vanilla bean paste
  • 1 cup finely shredded zucchini, patted dry

Frosting

  • 1 cup block-style cream cheese, softened but still cool
  • ¼ cup unsalted butter, room temperature
  • 1 ½ cups confectioners’ sugar
  • 1 teaspoon Vanilla bean paste

Instructions

  1. Preheat oven: Preheat the oven to 350° F. Line cookie sheets with parchment paper and set aside to prepare for baking.
  2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly combined. Set this mixture aside.
  3. Beat wet ingredients: In the bowl of a stand mixer or using a hand mixer, beat the room temperature butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes. Then, beat in the vanilla bean paste, egg, and egg yolk until the batter is light and creamy, approximately 1 minute. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Combine wet and dry ingredients with zucchini: Gradually add the flour mixture to the wet ingredients. Mix just until blended. Then carefully fold in the finely shredded zucchini, ensuring it is well incorporated without overmixing.
  5. Scoop dough and bake cookies: Using a medium cookie scoop, form dough balls and place them spaced out on the parchment-lined cookie sheets. Bake in the preheated oven for about 12 minutes, or until the cookie edges appear lightly browned and the centers are still soft. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
  6. Make frosting: In a clean mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Slowly add the confectioners’ sugar and mix until the frosting is well combined and fluffy. Beat in the vanilla bean paste. Adjust the consistency by adding more sugar or a small amount of milk if needed for easier spreading.
  7. Frost cookies: Once the cookies are completely cooled, use an offset spatula to generously frost each cookie with the cream cheese frosting. Optionally, sprinkle a little extra cinnamon on top for added flavor and garnish. Serve and enjoy!

Notes

  • Be sure to pat dry the shredded zucchini to avoid excess moisture which can affect the batter consistency.
  • Allow cookies to cool completely before frosting to prevent melting.
  • These cookies freeze well unfrosted; frost after thawing for best results.
  • For softer cookies, be careful not to overbake; edges should be lightly golden.

Find it online: https://recipeplenty.com/frosted-zucchini-cookies-recipe/