Such a delicious way to use up summer zucchini! Tender spiced cookies are dotted with zucchini, which adds great moisture, and they're finished with a rich cream cheese frosting.
Ready in: 40minutes
1 3/4cup +2 Tbspall-purpose flour
1/2cupunsalted butter, softened
1/3cuppacked light-brown sugar
1 1/2tspvanilla extract
1 1/2cupsshredded zucchini
Cream Cheese Frosting
6ozcream cheese, softened
6ozunsalted butter, softened
1 1/3cupspowdered sugar
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until pale and fluffy. Scrape down bowl.
Mix in egg and vanilla. With mixer set on low speed, slowly mix in half of the flour mixture, then mix in the zucchini and finish by mixing in remaining flour mixture.
Drop batter into balls, 2 Tbsp (even) at a time, onto parchment paper or Silpat lined baking sheets, spacing cookies 2-inches apart.
Bake in preheated oven 10 - 13 minutes (careful not to over-bake, they should still be soft to the touch. They will continue to cook for about a minute when removed from the oven).
Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Once cool, frost cookies with cream cheese frosting and sprinkles tops very lightly with cinnamon and nutmeg if desired.
For the cream cheese frosting:
In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.