If you’re searching for a cookie that’s equal parts homey, moist, and just a bit unexpected, Zucchini Cookies with Cream Cheese Frosting might soon earn all-star status in your baking rotation. These cookies capture the soft heart of a classic zucchini bread but dress it up with a swoosh of tangy, cloud-like frosting that’s hard to resist. Every bite offers a tender crumb (thank you, zucchini!) and warm cinnamon spice, balanced with the dreaminess of cream cheese and just the right touch of sweetness. Whether you’re looking to sneak more veggies into dessert or just adore a soft, cakey cookie, this recipe promises to become a new favorite in your household.
Ingredients You’ll Need
Every ingredient in Zucchini Cookies with Cream Cheese Frosting has a starring role, from the zucchini that lends moisture and subtle flavor, to the cinnamon for a cozy hint of spice. Simple pantry staples truly work magic here, coming together for irresistibly soft cookies with a creamy, dreamy topping.
- Unsalted butter: Softened butter gives the cookies a rich, tender texture and is the backbone of that silky frosting.
- Granulated sugar: Adds sweetness and helps the cookies achieve just the right amount of softness.
- Light brown sugar: Infuses a gentle caramel note and extra moisture for a chewy bite.
- Large eggs: Provide structure and richness, holding the dough together beautifully.
- Vanilla extract: Enhances both the cookies and the frosting with its warm, aromatic flavor.
- Grated zucchini: The superstar ingredient for moisture, tenderness, and sneaky veggie goodness.
- All-purpose flour: Forms the structural base for the cookies, ensuring the perfect cakelike texture.
- Baking powder & baking soda: The dream team for lift and fluffiness in every bite.
- Ground cinnamon: Adds irresistible warmth and that classic “just-baked” aroma.
- Salt: Balances sweetness and amplifies all the flavors.
- Chopped walnuts or pecans (optional): Stir them in for satisfying crunch and a toasty flavor twist.
- Cream cheese: Softened to make the frosting ultra-smooth and slightly tangy.
- Powdered sugar: Brings luscious sweetness and that velvety finish to the frosting.
How to Make Zucchini Cookies with Cream Cheese Frosting
Step 1: Prep Your Baking Sheets and Oven
Begin by preheating your oven to 350°F (175°C) for the perfect bake. Line your baking sheets with parchment paper, which not only prevents sticking but also makes for super easy cleanup. Taking these steps now will save you from any last-minute scrambles when the dough is ready to go.
Step 2: Cream the Butter and Sugars
In a large bowl, use an electric mixer to beat together the butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step builds the foundation for soft, moist cookies and ensures a beautifully uniform texture throughout. Patience pays off here—keep mixing until everything looks pale and creamy!
Step 3: Add Eggs, Vanilla, and Zucchini
Crack in the eggs one at a time, beating well after each addition so the dough stays nice and smooth. Stir in the vanilla extract for a hit of sweetness, then gently fold in your grated zucchini. Don’t worry if the batter looks a little more moist than usual; that’s the secret to the deliciously soft result of Zucchini Cookies with Cream Cheese Frosting. The zucchini will nearly melt into the dough as it bakes, leaving behind that perfect texture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This ensures the leavening and spices distribute evenly for every batch. Gradually add this dry mixture to the wet ingredients, mixing just until there are no more streaks of flour. If you’re getting fancy, now’s the time to fold in a handful of chopped nuts for delightful crunch.
Step 5: Drop and Bake
Use a tablespoon or small cookie scoop to drop rounded balls of dough onto your prepared cookie sheets, spacing them about 2 inches apart to allow for gentle spreading. Bake for 10 to 12 minutes, or until the cookies set and develop just a hint of golden color around the edges. Let them cool completely on wire racks—this bit of patience is crucial before frosting!
Step 6: Whip Up the Cream Cheese Frosting
As your cookies cool, combine softened cream cheese and butter in a clean bowl. Beat them together until ultra-smooth and creamy, then add powdered sugar gradually, beating well after each addition to avoid lumps. Stir in vanilla for a final flavor boost, then continue mixing until fluffy and spreadable. You’ll have a gleaming, pillowy frosting ready to crown each cookie.
Step 7: Frost and Enjoy!
Once the cookies are cool, generously slather each with cream cheese frosting using a spoon or offset spatula. The combination of tender cookie and luscious topping is pure joy—each bite is decadently soft on the inside with a sweet, tangy finish.
How to Serve Zucchini Cookies with Cream Cheese Frosting
Garnishes
Add a final flourish to your Zucchini Cookies with Cream Cheese Frosting by sprinkling the tops with extra chopped nuts, a dash of cinnamon, or even a little fresh lemon zest for brightness. If you love a bit of sparkle, dust with a pinch of coarse sugar just before serving.
Side Dishes
These cookies are delightful all on their own, but pairing them with a cold glass of milk or a mug of spiced chai makes snack time extra special. For an impressive dessert spread, serve alongside fruit salad or creamy vanilla pudding—the light and creamy notes complement the cookies beautifully.
Creative Ways to Present
Zucchini Cookies with Cream Cheese Frosting shine on a rustic wooden board or tiered cake stand, perfect for parties or potlucks. Stack a few in clear treat bags tied with pretty ribbons for thoughtful gifts, or tuck them into lunchboxes as a sweet, sneaky way to add veggies!
Make Ahead and Storage
Storing Leftovers
Keep your Zucchini Cookies with Cream Cheese Frosting fresh by storing them in an airtight container in the refrigerator—they’ll stay beautifully soft for up to three days. Placing parchment between layers helps keep the frosting tidy and the cookies easy to grab.
Freezing
If you’re planning ahead, unfrosted cookies freeze remarkably well. Layer cooled cookies between sheets of parchment in a freezer-safe container and freeze for up to two months. When ready to serve, simply thaw at room temperature and frost fresh for the best possible flavor and texture.
Reheating
Should you want that just-baked warmth, gently bring refrigerated cookies to room temperature, or warm unfrosted cookies in the microwave for 5–10 seconds before serving. Frosted cookies are best enjoyed cold or at room temperature for a creamy bite.
FAQs
Do I need to peel the zucchini before grating?
No need! The zucchini skin is very thin and tender. Grating it with the skin on adds extra color, nutrients, and zero bitterness to your Zucchini Cookies with Cream Cheese Frosting.
Can I make these cookies without nuts?
Absolutely. The nuts are optional and can be skipped if you have allergies or simply prefer a smoother cookie. The end result is still wonderfully soft and moist.
What’s the best way to grate zucchini for this recipe?
Use the medium holes of a box grater for zucchini that disappears seamlessly into the cookie dough. If your zucchini seems extra watery, gently blot the shreds with a paper towel, but there’s no need to squeeze them dry.
Can I use low-fat cream cheese for the frosting?
Regular cream cheese provides the richest texture and flavor, but you can use low-fat cream cheese in a pinch. Just keep in mind that the frosting may be slightly softer and less creamy.
Are Zucchini Cookies with Cream Cheese Frosting good for kids?
Yes, kids usually love these sneaky veggie-packed cookies, especially with the sweet cream cheese frosting. They’re soft, flavorful, and make a fun way to introduce a new vegetable to picky eaters.
Final Thoughts
Treat your friends, family, or just yourself to a batch of these Zucchini Cookies with Cream Cheese Frosting—you’ll be surprised how quickly they disappear! Each bite is soft, sweet, and loaded with cozy flavor, making this recipe a true keeper. Give it a try, and don’t be surprised if you find yourself coming back to this cookie again and again.
Print
Zucchini Cookies with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Cookies with Cream Cheese Frosting are a delightful treat combining the freshness of zucchini with the sweetness of a cream cheese topping. Soft, moist, and full of flavor, these cookies are perfect for any occasion.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the cookie dough: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla and grated zucchini. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the nuts if using.
- Bake the cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until set and lightly golden. Cool completely on wire racks before frosting.
- Make the frosting: For the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar gradually, then mix in the vanilla until fluffy. Spread frosting generously over cooled cookies.
Notes
- For extra flavor, add a pinch of nutmeg to the dough.
- These cookies stay soft and moist, making them great for storing in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 17 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
