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Best Spiced Zucchini Cookies with Cream Cheese Frosting

spiced zucchini cookies with cream cheese frosting - featured image
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Soft, cake-like cookies with warm spices and tender shreds of zucchini, topped with a tangy cream cheese frosting. A perfect way to use up summer zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter (113 grams), softened
  • ¾ cup granulated sugar (150 grams)
  • ¼ cup packed brown sugar (55 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded zucchini (about 1 medium zucchini), squeezed dry
  • 4 ounces cream cheese (113 grams), softened
  • ¼ cup unsalted butter (57 grams), softened
  • 1 ½ cups powdered sugar (180 grams), sifted if lumpy
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Wash zucchini, trim ends, and shred on the large holes of a box grater. Squeeze shredded zucchini in a clean kitchen towel until no more liquid comes out. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Add egg and vanilla extract; beat on medium speed until combined, about 30 seconds.
  6. With mixer on low speed, gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in squeezed zucchini with a spatula.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 12-14 minutes, until edges are lightly golden and centers look set. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: In a medium bowl, beat softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar, beating on low until incorporated. Add vanilla and salt; beat on medium speed for 1 minute until light and fluffy.
  9. Once cookies are completely cool, spread frosting on each cookie. Optionally sprinkle with cinnamon or nutmeg. Serve immediately or refrigerate.

Notes

Don’t skip squeezing the zucchini dry; it prevents soggy cookies. Room temperature ingredients ensure proper texture. Cool cookies completely before frosting to avoid melting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese.

Nutrition

Keywords: zucchini cookies, spiced cookies, cream cheese frosting, summer dessert, garden zucchini, soft cookies

Find it online: https://spoonette.com/best-spiced-zucchini-cookies-with-cream-cheese-frosting/