Zucchini Cookies with Cream Cheese Frosting

July 27, 2014

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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

5 from 3 votes

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.

Servings: 24
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 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. Scrape down bowl.

  3. 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.

  4. Drop batter into balls, 2 Tbsp (even) at a time, onto parchment paper or Silpat lined baking sheets, spacing cookies 2-inches apart.

  5. 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).

  6. 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.

  7. For the cream cheese frosting:
  8. 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.
Nutrition Facts
Zucchini Cookies with Cream Cheese Frosting
Amount Per Serving
Calories 210 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 40mg13%
Sodium 90mg4%
Potassium 70mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 416IU8%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Zucchini Cookies
Author: Jaclyn
Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy



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  • 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?! :(

  • 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.

    • Jaclyn

      Jaclyn Bell

      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).

  • 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.

  • 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!

    • Jaclyn

      Jaclyn Bell

      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!

    • Carissa

      My experience was very similar with the batter being runny, but I just added a little extra flour, and they are wonderful!

  • Hilary

    I made these for teachers at my school and they devoured them. Absolutely delicious! Going to make another batch now!

    • Jaclyn

      Jaclyn Bell

      I’m glad you liked them enough to make them again :)! Thanks for your comment Hilary!

  • 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.

    • Jaclyn

      Jaclyn Bell

      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.

  • 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.