Soft Lemon Zucchini Cookies with Cream Cheese Frosting
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Author:Patricia Jannet
Total Time:52 minutes
Yield:16 cookies 1x
Diet:Vegetarian
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.
