Ingredients
- 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
- 16 ounces cream cheese
- 4½ cups powdered sugar
- ¼ cup heavy cream
- ½ teaspoon salt
Instructions
- In a large bowl or stand mixer, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 1 minute.
- Beat in the egg and finely grated zucchini just until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients in two additions, mixing just until combined.
- Chill the dough for at least 2 hours.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Use a medium cookie scoop to portion out the dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes or until the tops of the cookies spring back when touched.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While the cookies cool, add the cream cheese to a large bowl or stand mixer and beat until smooth.
- Add the powdered sugar 1 cup at a time, alternating with 1 ounce of heavy cream. Add salt and beat on high speed for 1 to 2 minutes until silky smooth. Adjust consistency with more powdered sugar or cream as needed.
- Spread the frosting over the tops of the cooled cookies.
Notes
- Make sure to finely grate the zucchini so it blends well into the dough.
- Do not skip the chilling step – it helps prevent spreading and improves texture.
- Cookies can be stored in an airtight container in the fridge for up to 5 days.
- Bring cream cheese to room temperature before making the frosting for best results.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
