Frosted Zucchini Cookies
You’ve got to try these zucchini cookies with cream cheese frosting—they’re so good! The zucchini makes them super moist, and the cream cheese frosting on top is just the right amount of sweet. Who knew zucchini could taste this amazing in a cookie?
I’m always looking for creative ways to incorporate zucchini into my summer baking. Last year I made the most delicious zucchini cupcakes and this summer I was determined to make a frosted cookie featuring the popular summer squash. These cookies are super soft and subtly spiced. You’re going to love them!
Why You’ll Love This Recipe
- Soft and chewy. The zucchini naturally creates a lovely texture for each bite!
- Easy to make. The process is very simple and straightforward.
- Ready in 30 minutes. Since the dough requires no chilling, these cookies are ready in no time!
- Delicious frosting. The rich cream cheese frosting pairs well with the spices in the cookie recipe.
Ingredient Notes
- Zucchini: Grate the zucchini using a box grater, then pat it dry with a clean cloth.
- Baking soda: This leavening agent helps the cookies rise. Make sure it’s fresh and not expired for best results.
- Spices: Cinnamon and nutmeg add more depth of flavor and complement the cream cheese frosting.
- Butter: Use unsalted butter that is to room temperature (soft, but not greasy to the touch).
- Egg and egg yolk: To help bind the ingredients and create a chewy texture, add an egg and egg yolk.
- Cream cheese: Block-style cream cheese is best for frosting. It’s thicker and has less air than the tub variety.
- Confectioners’ sugar: Also known as powdered sugar, this is used to sweeten the frosting.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add some mix-ins. If you like nuts in your zucchini bread, then you’d probably like them in your cookies too! I also suggest trying my chocolate chip zucchini cookies if you want to use oats in your dough.
Try a different frosting. Not a fan of cream cheese? Try my vanilla buttercream frosting instead.
Make cookie sandwiches. Instead of frosting the tops of the cookies, add a thick layer of frosting to the bottom of one and sandwich it with another cookie.
How to Make Frosted Zucchini Cookies
- Whisk together the dry ingredients—flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- Beat the butter, brown sugar and sugar together until light and fluffy. Add the egg, egg yolk and vanilla. Mix until combined.
- Add the dry ingredients and zucchini. Mix just until combined.
- Scoop dough into balls and place on a parchment-lined baking sheet. Bake at 350 F for 10 to 12 minutes. Cool completely.
- Beat cream cheese and butter until smooth and creamy. Add confectioners’ sugar and mix until combined. Mix in the vanilla last.
- Use an offset spatula to frost the tops of the cookies. Add a sprinkle of cinnamon and serve.
Expert Tips
Pat the zucchini dry. To make sure the dough isn’t too wet, use a clean cloth or paper towel to pat the zucchini dry. This also prevents the cookies from spreading too much.
Don’t over-mix the dough. When adding the flour, mix just until combined. Over-mixing will create a dense, tough texture.
Cool the cookies completely before frosting. If they are still warm, the frosting will melt.
Use block-style cream cheese that is full-fat. This is essential for cream cheese frosting that doesn’t melt. Also, it should be room temperature, but still slightly cool to the touch.
Make Ahead and Storage Tips
Make ahead the dough and store covered in the refrigerator for up to 48 hours. Frosting can also be stored in the refrigerator for up to 5 days.
Store cookies in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers to keep them from sticking together.
Freeze dough for up to 3 months. Defrost in the refrigerator overnight before bringing to room temperature, scooping and baking. Baked cookies (frosted or unfrosted) may also be frozen for up to 2 months.
Recipe FAQ
Either the dough was too warm or the zucchini had too much water in it. If you’re baking in a warm or humid climate, refrigerate the cookie dough for 30 minutes before baking.
They will last longer in the refrigerator and if you’re a warm climate the frosting will melt if left at room temperature for too long.
Related Recipes
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Frosted Zucchini Cookies
Ingredients
Cookies
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (113 grams or 1 stick) unsalted butter, room temperature
- ¾ cup (150 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup (140 g) finely shredded zucchini, patted dry
Frosting
- 1 cup (226 grams) block-style cream cheese, softened, but still cool
- ¼ cup (56 grams) unsalted butter, room temperature
- 1 ½ cups (200 grams) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
- Whisk together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a bowl of a stand mixer (or using a hand mixer), mix together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in vanilla, egg and egg yolk until light and creamy, about 1 minute. Scrape down sides when necessary.
- Gradually add the flour mixture and shredded zucchini. Mix until just blended.
- Use a medium cookie scoop to scoop dough and form into balls. Place on parchment lined cookie sheet and bake for 12 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy. Add confectioner’s sugar and mix until well combined and fluffy. Mix in vanilla. If needed, add more for thinner consistency.
- Use an offset spatula to frost cooled cookies. Add a sprinkle of cinnamon and serve.
