Description
Soft Lemon Zucchini Cookies with Cream Cheese Frosting are moist, tender, citrusy cookies made with finely shredded zucchini, fresh lemon zest, cream cheese, vanilla, and a smooth cream cheese frosting.
Ingredients
Scale
- 1 cup finely shredded zucchini
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon, optional
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips, optional
- 4 ounces cream cheese, softened, for frosting
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract, for frosting
- 1 teaspoon fresh lemon zest, for frosting
- 1 tablespoon fresh lemon juice, or as needed
- Finely grated zucchini or lemon zest, for garnish, optional
Instructions
- Preheat the oven to 350°F or 175°C and line two large baking sheets with parchment paper.
- Finely shred the zucchini using the small holes of a box grater, then place it in a clean kitchen towel and gently squeeze out most of the excess moisture.
- In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until pale, creamy, and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice, then mix until smooth and evenly combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon if using, and salt.
- Gradually add the dry ingredients to the wet mixture and stir only until the flour is incorporated.
- Fold in the shredded zucchini and white chocolate chips if using until the dough is thick, soft, and slightly sticky.
- Chill the dough for 20 to 30 minutes if it feels very soft or if your kitchen is warm.
- Scoop generous portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten the tops with the back of a spoon without pressing the dough too thin.
- Bake for 11 to 14 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese until smooth, then add powdered sugar, heavy cream or milk, vanilla extract, lemon zest, and lemon juice.
- Mix until the frosting is creamy, smooth, and spreadable, adding a small splash of cream or milk if needed.
- Spread the cream cheese frosting over the cooled cookies, garnish with finely grated zucchini or lemon zest if desired, and let the frosting set slightly before serving.
Notes
- Squeeze the zucchini gently, removing most excess moisture without making it completely dry.
- Use softened butter and softened cream cheese for the smoothest dough and frosting.
- Fresh lemon zest gives the strongest citrus aroma and brightest flavor.
- Do not add too much lemon juice to the dough, or the texture may become too soft.
- Measure the flour carefully to keep the cookies soft instead of dense.
- Chill the dough for 20 to 30 minutes if it feels sticky, loose, or too warm.
- Do not overmix after adding the dry ingredients.
- Flatten the tops only slightly so the cookies stay thick and tender.
- Bake just until the edges are lightly golden and the centers look set.
- Let the cookies cool completely before frosting so the cream cheese topping does not melt.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Place parchment paper between layers to prevent the frosting from sticking.
- Unfrosted cookies can be frozen for up to 2 months.
- Thaw frozen cookies completely before adding the frosting.
- Let chilled cookies sit at room temperature for about 10 minutes before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 245 kcal
- Sugar: 20g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: Estimated 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: Estimated 45mg