Zucchini Cookies with Cream Cheese Frosting

07.27.2014

I know I just barely posted a Zucchini Cookie recipe, but if you tried those you’ll know a second version deserves to be posted! It’s true, zucchini cookies are amazing! I figured I may as well post the second version while I was thinking about it, I had a hard time choosing between chocolate chip or cream cheese frosted so I decided just to share both.

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

These cookies are so soft and moist and full of cinnamon spiced goodness. And that sweet, tangy cream cheese frosting is just what the cookies need. It hides most of the zucchini too, those little green flecks, so if you are serving these up to kids they’ll hardly notice.

These cookies will likely remind you of zucchini bread or even pumpkin cookies. They really just melt away in your mouth. You simply have to try these!

MY LATEST VIDEOS

Enjoy!

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Print

Zucchini Cookies with Cream Cheese Frosting

5 from 3 votes

Yield: 2 dozen

Prep Time: 20 minutes
Cook Time: 12 minutes

Ingredients

  • 1 3/4 cup + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter , softened
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups shredded zucchini

Cream Cheese Frosting

  • 6 oz cream cheese , softened
  • 6 oz unsalted butter , softened
  • 1 1/3 cups powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. 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.
  2. 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 (if not using a paddle attachment that constantly scrapes bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of 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.
  3. 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.
  4. For the cream cheese frosting:
  5. 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.
  6. Recipe Source: Cooking Classy, inspired by this bread and this cake and these cookies

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

44 comments

  • Kelsie: I used whole wheat flour. Perfect!! September 4, 2018 at 9:46pm Reply

  • Jamie: Delicious! I didn’t make it with the frosting and the cookies tasted just like little bites of zucchini bread. August 24, 2018 at 11:06am Reply

  • Liz: They’re in the oven right now. Did you mean to drop them by 1 tablespoon or 2 tablespoon mounds? I tried 2 T first, and they were huge, so I cut them in half before I put them in the oven. If I would have left them at 2 T, there wouldn’t have been enough dough for 2 dozen. Otherwise, the batter is delish, and they are looking good baking in the oven now. October 18, 2017 at 1:30pm Reply

  • Mary Lyons: After I shredded the zucchini, I placed it on a cotton napkin. I drew up the four corners and squeezed out the juice. Then I measured the zucchini. The cookies were the perfect consistency. My frosting was a bit thin. 6 OUNCES of butter or 6 TABLESPOONS? August 8, 2017 at 8:38pm Reply

  • Kathi: Delicious! Did not frost them. They are awesome just like they are.
    Couple tips..
    May have to add a bit more flour if the batter seems too thin.
    Drop 1 tablespoon of batter onto parchment paper.
    I did add cinnamon and nutmeg on top after they came out of the oven.
    Definitely will make them again. Thank you! August 1, 2017 at 11:05am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d