Zucchini Cookies with Cream Cheese Frosting


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!


Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy


Zucchini Cookies with Cream Cheese Frosting

Yield: 2 dozen

Prep Time: 20 minutes
Cook Time: 12 minutes


  • 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


  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

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


  • Katrina @ Warm Vanilla Sugar: These zucchini cookies look sooooo yummy!! Love the flavour! July 27, 2014 at 11:15am Reply

  • Averie @ Averie Cooks: You can post as many zucchini recipes as you want! Love baking with it, love the results! These look amazing and that frosting…whoa :) July 27, 2014 at 1:18pm Reply

  • Ambar: Can not wait to do these! July 27, 2014 at 4:34pm Reply

  • Matt Robinson: Love that frosting on these and so happy you made another zucchini recipe again! July 27, 2014 at 9:06pm Reply

  • Medeja: Soft cookies with cream cheese topping.. sounds great! Like little cakes :) July 27, 2014 at 11:43pm Reply

  • Liz@Virtually Homemade: These are the perfect summer cookie! And that cream cheese frosting, so creamy good! July 28, 2014 at 8:13am Reply

  • Norma | Allspice and Nutmeg: They look delicious! Keep the zucchini recipes coming. :) July 28, 2014 at 9:11am Reply

  • Laura (Tutti Dolci): Now this is how I want to eat zucchini, love the cream cheese frosting! July 28, 2014 at 6:31pm Reply

  • Thalia @ butter and brioche: ive never had a zucchini cookie before! i can imagine how good they taste with that frosting though, yum! July 28, 2014 at 9:50pm Reply

  • Kiana: These are the best zucchini cookies! That frosting is so creamy and delish! 5/5 July 29, 2014 at 10:29am Reply

    • Jaclyn: I’m so glad you liked them Kiana!! Thanks for the great review :)! July 29, 2014 at 2:02pm Reply

  • Melissa: Hi – Great Recipe – Do you know if you can make these ahead of time and freeze the dough? July 30, 2014 at 8:30am Reply

    • Jaclyn: I wouldn’t recommend freezing this type of dough, rather I’d just make the cookies and freeze them (unfrosted or frosted, but storing them unfrosted would be easier). July 30, 2014 at 1:00pm Reply

      • Melissa: Thanks Jaclyn – I made a fresh batch and they were absolutely delicious! July 30, 2014 at 4:26pm Reply

        • Jaclyn: Thanks for your feedback Melissa! I’m happy to hear you liked them! July 31, 2014 at 2:18pm Reply

  • Laura Dembowski: Zucchini cookies sound so good especially with that delightful frosting. Plus, they’re kind of healthy, right? August 1, 2014 at 7:41pm Reply

  • Laurie: These are so good. I didn’t ice them, they are good enough on their own. August 10, 2014 at 8:37pm Reply

    • Jaclyn: I’m glad you liked them Laurie! Wish I could resist the frosting too :). August 10, 2014 at 10:16pm Reply

  • Karen: WONDERFUL recipe. Enjoyed baking them and couldn’t wait to eat one after sprinkling them with cinnamon and nutmeg. August 12, 2014 at 9:23am Reply

    • Jaclyn: I’m so glad you thought it was a wonderful recipe Karen! Thanks for your review! August 12, 2014 at 1:53pm Reply

  • Jess: Just made these and they are delicious! Didn’t have the frosting ingredients, so we ate them without and they are still yummy! August 13, 2014 at 4:50pm Reply

  • Stephanie: Hi! My cookies did not flatten:( I strained the zucchini…was I suppose to? August 13, 2014 at 4:53pm Reply

    • Jaclyn: No don’t strain the zucchini it’s what keeps the cookies moist and the moisture will also help them flatten out a bit :). August 13, 2014 at 6:00pm Reply

  • Adam: Not a fan of the recipe. Was a waste of my zucchini. Taste was fine, they turned into a giant sheet zucchini bread 1/4″ thick. August 20, 2014 at 12:18pm Reply

    • Jaclyn: Sorry that happened, something had to have gone wrong. August 20, 2014 at 5:13pm Reply

  • Yvonne: Is the Batter suppose to be thin? I added more flour to make it stiffer. They tasted good. I also added nuts to try to thicken up Batter. August 24, 2014 at 12:37pm Reply

    • Jaclyn: It is a somewhat thin batter, it’s definitely not like your traditional chocolate chip cookies. They bake up fine despite the fact that the batter isn’t very stiff. September 4, 2014 at 10:25pm Reply

  • Hilary: I made these for teachers at my school and they devoured them. Absolutely delicious! Going to make another batch now! August 24, 2014 at 2:28pm Reply

    • Jaclyn: I’m glad you liked them enough to make them again :)! Thanks for your comment Hilary! September 4, 2014 at 10:24pm Reply

  • Katie: Similar to what happened to others, my batter was suspiciously thin, but I stayed optimistic … until they spread out over the entire baking sheet! To your credit, it tasted great, but I had to scrap them. Maybe my zucchini just had a lot of moisture?? I want to try again, and if I run into the same problem, maybe try to refrigerate the dough and use smaller scoops. I’ll let you know if a new batch works out better! September 9, 2014 at 10:51am Reply

    • Jaclyn: Yes if you think your zucchini might have a lot of excess moisture, you could sprinkle it with a little salt, let rest in a colander set over a bowl or in the sink for like 20 minutes, then rinse and dry with paper towels (you may not need to add salt to the recipe afterward). Also I used the scoop and level flour method for this recipe (and all the recipes I have posted) vs a spoon and level method – just in case that is what you used. And yes refrigerating should also help them spread less. Hope those tips help! September 9, 2014 at 1:39pm Reply

    • Carissa: My experience was very similar with the batter being runny, but I just added a little extra flour, and they are wonderful! August 21, 2015 at 7:58pm Reply

  • Kristen: I just made these and they came out great but they’re definitely not cookies in the slightest, I would classify them as cake. I’m going to make the rest into whoopie pies using the frosting as the middle. This recipe is much better than a previous one I used, which used fluff as one of the ingredients for the frosting. This frosting tastes EXACTLY like the frosting on the red velvet cake cheesecake from the Cheesecake Factory. Like exactly, it’s dangerous haha. September 15, 2014 at 8:17pm Reply

  • Janet: I added 1 cup of oats and the were perfect! August 2, 2015 at 2:42pm Reply

  • Carol van den linden: Taste good but wimpy under the frosting hard to hold and eat.maybe more flour?I did use oleo not butter would that change it? Very good flavor though and might try again. August 29, 2015 at 3:55pm Reply

    • Jaclyn: The oleo is most likely the problem because it has more water than butter which would cause the cookies to spread more and also have a less stable structure. If you try again I’d recommend butter or even shortening (which won’t taste quite as good as butter though). August 30, 2015 at 3:17pm Reply

  • Rebecca: Mine did not look anything like the picture…they came out flat as a pancake and I followed the recipe exactly. Did I whip it too long?! :( August 29, 2016 at 7:28pm 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

  • 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

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