Enjoy the delightful combination of flavors in these spiced zucchini cookies, perfect for any occasion! With a soft and chewy texture, these cookies are made with fresh grated zucchini, adding moisture and a hint of sweetness. Enhanced with warm spices like cinnamon and nutmeg, each cookie is a comforting treat. Topped with a rich and creamy cream cheese frosting, they’re sure to impress family and friends alike.
Whether you serve them at a gathering or enjoy them as an afternoon snack, these zucchini cookies are a delicious way to incorporate a garden favorite into your baking!
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups grated zucchini (squeezed dry)
1 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (as needed for consistency)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Prepare the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated zucchini and chopped walnuts (if using).
Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
Frost the Cookies:
Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each cookie.
Serve:
Enjoy your delicious Zucchini Cookies with Cream Cheese Frosting!
