Description
Zucchini cookies bring unexpected magic to dessert lovers seeking summer’s sweetest treat. Moist Italian-inspired pastries combine garden-fresh zucchini with rich cream cheese frosting, promising delightful moments of pure comfort you’ll savor bite after delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup shredded zucchini
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Binding Ingredients:
- 1 egg
- 1 teaspoon vanilla extract
Spices and Additives:
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare a baking sheet with parchment paper and heat the oven to 350F (175C).
- Create a creamy mixture by blending butter, granulated sugar, and brown sugar until smooth and airy.
- Incorporate egg and vanilla extract into the sugar mixture, mixing thoroughly.
- Gently fold in the freshly shredded zucchini, ensuring even distribution.
- Combine flour, baking soda, salt, and cinnamon in a separate bowl, whisking to eliminate any lumps.
- Gradually integrate dry ingredients into the wet mixture, stirring until a consistent dough forms.
- If desired, carefully mix in chopped walnuts for added texture and flavor.
- Scoop dollops of dough onto the prepared baking sheet, gently pressing each to create a slight disc shape.
- Bake for 10-12 minutes, watching for golden-brown edges as a sign of doneness.
- Let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack for complete cooling.
- Prepare cream cheese frosting by whipping cream cheese, butter, powdered sugar, and vanilla extract until silky smooth.
- Once cookies are completely cool, generously spread the cream cheese frosting on top.
- Serve and savor these delightful zucchini-infused treats with their creamy topping.
Notes
- Moisture Control: Squeeze excess water from shredded zucchini using a clean kitchen towel to prevent soggy cookies and maintain perfect texture.
- Nut-Free Adaptation: Replace walnuts with pumpkin seeds or skip nuts entirely for those with allergies or preferences.
- Freezer-Friendly Hack: Prepare cookie dough in advance and freeze for up to 3 months, allowing spontaneous baking without full preparation time.
- Healthier Twist: Substitute half the butter with unsweetened applesauce to reduce fat content while keeping cookies soft and moist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg