Frosted Zucchini Cookies

Frosted Zucchini Cookies are soft, tender, and full of cozy cinnamon flavor. Made with finely grated zucchini and topped with a luscious cream cheese frosting, these cookies offer a unique twist on classic homemade treats. They’re the perfect way to sneak in some veggies while still indulging your sweet tooth.

Why You’ll Love This Recipe

These cookies are the perfect blend of moist, fluffy texture and rich creaminess from the frosting. The zucchini adds moisture without overpowering the taste, making them soft and flavorful. With pantry staple ingredients and a simple preparation method, this recipe is easy enough for any home baker. Whether you’re trying to use up summer zucchini or just want something a little different, these cookies are a delightful surprise.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. In a large bowl or stand mixer, cream together the butter, light brown sugar, and granulated sugar until light and fluffy (about 1 minute).

2. Beat in the egg and finely grated zucchini until just combined.

3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

4. Gradually add the dry ingredients to the wet mixture in two additions, mixing until just incorporated.

5. Chill the dough in the refrigerator for at least 2 hours.

6. Preheat the oven to 375°F and line a baking sheet with parchment paper.

7. Use a medium cookie scoop to portion out dough, spacing cookies 2 inches apart.

8. Bake for 10 to 12 minutes, or until the tops of the cookies spring back when lightly touched.

9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

10. While cookies cool, beat the cream cheese in a large bowl or stand mixer until smooth.

11. Add the powdered sugar one cup at a time, alternating with the heavy cream.

12. Add salt and beat on high speed for 1 to 2 minutes until the frosting is silky smooth. Adjust with more powdered sugar or cream for desired consistency.

13. Spread the cream cheese frosting generously over the cooled cookies.

Servings and timing

Servings: 30 cookies
Prep Time: 30 minutes
Chill Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 42 minutes

Variations

• Add-ins: Mix in mini chocolate chips, chopped walnuts, or shredded coconut for extra texture and flavor.

• Spice it up: Add a pinch of nutmeg or allspice for a deeper fall flavor.

• Frosting twist: Try a lemon glaze or maple frosting instead of cream cheese for a different topping.

• Gluten-free: Substitute with a 1:1 gluten-free flour blend.

• Dairy-free: Use plant-based butter and cream cheese alternatives for a dairy-free version.

Storage/Reheating

Store the frosted zucchini cookies in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for about 10 minutes before serving.

To freeze, place unfrosted cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and frost before serving.

FAQs

What type of zucchini should I use?

Any standard green zucchini works well. Make sure to finely grate it and lightly blot excess moisture if it’s too wet.

Do I need to peel the zucchini?

No, peeling isn’t necessary. The skin is tender and blends right into the dough.

Can I make the dough ahead of time?

Yes, you can prepare and chill the dough up to 24 hours in advance before baking.

Why chill the dough?

Chilling helps firm up the dough, resulting in less spread and a better texture in the cookies.

Can I use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer will work just as well for both the cookie dough and the frosting.

Is the frosting pipeable?

Yes, but it’s a softer frosting. For piping, you may want to reduce the cream slightly for a stiffer texture.

Can I use zucchini from frozen?

Yes, just make sure to thaw and drain it thoroughly before adding to the batter.

How do I know when the cookies are done?

The tops should spring back lightly when touched and the edges should be just starting to turn golden.

Can I double the recipe?

Yes, simply adjust the ingredient quantities and be sure to chill the larger amount of dough properly.

Are these cookies good for gifting?

Definitely. They’re unique, delicious, and hold up well when packaged with parchment between layers.

Conclusion

Frosted Zucchini Cookies are a charming treat that brings together simple ingredients and a touch of creativity. With their soft texture, warm cinnamon notes, and rich cream cheese frosting, they’re sure to become a favorite in your dessert rotation. Whether for a casual family snack or a sweet surprise for friends, these cookies are a delicious way to enjoy zucchini in a whole new form.