Should You Squeeze the Zucchini Before Adding It to the Cookies?

Usually, you don't need to squeeze all the moisture from the shredded zucchini. That natural moisture helps give Zucchini Cookies with Cream Cheese Frosting their signature soft, tender, cake-like texture. However, zucchini can vary in water content. If your shredded zucchini is extremely wet or dripping with liquid, gently blot it with a paper towel or lightly press out some excess moisture. Avoid squeezing it completely dry, as doing so can result in less tender cookies.

Can You Make Zucchini Cookies with Cream Cheese Frosting Ahead of Time?

Yes. These zucchini cookies are an excellent make-ahead dessert. You can bake the cookies, cool them completely, and store them in an airtight container before adding the frosting. For the freshest results, prepare the cream cheese frosting separately and frost the cookies closer to serving. Once frosted, keep Zucchini Cookies with Cream Cheese Frosting refrigerated because the topping contains cream cheese. Let chilled cookies sit briefly before serving for a softer texture and fuller flavor.

Can You Freeze Zucchini Cookies?

Yes, unfrosted zucchini cookies freeze well. Allow the baked cookies to cool completely, arrange them in an airtight freezer-safe container, and separate layers with parchment paper to prevent sticking. For best results, thaw the cookies before adding fresh cream cheese frosting. Freezing them without the frosting also makes them easier to stack and store. This is a convenient option when you want to turn a large harvest of summer zucchini into desserts you can enjoy later.

Easy Zucchini Cookies with Cream Cheese Frosting

Name: Zucchini Cookies with Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 3/4 cups plus 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon 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 teaspoons vanilla extract; 1 1/2 cups shredded zucchini; 6 ounces cream cheese, softened; 1/4 cup unsalted butter, softened, for frosting; 1 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract, for frosting; Ground cinnamon and nutmeg for garnish, optional

Description

Soft, moist Zucchini Cookies with Cream Cheese Frosting made with fresh shredded zucchini, warm cinnamon, nutmeg, and ginger, then finished with a rich and tangy homemade cream cheese frosting.

Ingredients

Scale

1 3/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon 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 teaspoons vanilla extract
1 1/2 cups shredded zucchini
6 ounces cream cheese, softened
1/4 cup unsalted butter, softened, for frosting
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract, for frosting
Ground cinnamon and nutmeg for garnish, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for about 20 seconds. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy. Scrape down the sides of the bowl as needed.
Mix in the egg and vanilla extract until well combined.
With the mixer on low speed, gradually add about half of the flour mixture.
Add the shredded zucchini and mix until evenly distributed.
Add the remaining flour mixture and mix just until combined. Avoid overmixing the dough.
Drop the dough onto the prepared baking sheets in portions of about 2 tablespoons each, spacing the cookies approximately 2 inches apart.
Bake for 10 to 13 minutes, or until the cookies are set but still soft to the touch. Do not overbake, as they will continue cooking slightly after being removed from the oven.
Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a wire rack and cool completely.
To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and fluffy.
Add the powdered sugar and vanilla extract and continue mixing until the frosting is smooth, light, and creamy.
Spread the cream cheese frosting over the completely cooled zucchini cookies.
If desired, lightly sprinkle the frosted cookies with cinnamon and nutmeg before serving.

Notes

Do not overbake the cookies. They should remain soft and tender when removed from the oven.
If the shredded zucchini is extremely watery, lightly blot away excess moisture, but do not squeeze it completely dry.
Allow the cookies to cool completely before frosting so the cream cheese frosting does not melt.
Store frosted cookies in an airtight container in the refrigerator because the frosting contains cream cheese.
For make-ahead preparation, bake and cool the cookies first, then frost them closer to serving.
Unfrosted zucchini cookies can be frozen in an airtight freezer-safe container with parchment paper between the layers.
Chopped walnuts, pecans, or mini chocolate chips can be added for extra flavor and texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 16g
Sodium: 90mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg