Fluffy cake-like cookies with walnuts that are topped with a deliciously sweet cream cheese icing make these Zucchini Cookies with Cream Cheese Frosting all the rave in our house!
These are such yummy cookies that you would never guess they are made with a classic garden vegetable: zucchini! These zucchini cookies with cream cheese frosting are one of my favorite zucchini recipes!
As someone that always seems to have more zucchini than use for them, I loved finding this easy cookie recipe to use up that abundance of zucchini. And my kids were proud to show off these delicious cookies to their friends! Winning!
Frosted Zucchini Cookies with Walnuts
This is one of the easiest baked goods zucchini recipes.
Ingredients for Zucchini Cookies
- 1 cup of finely shredded zucchini
- For this recipe, you should only need one medium zucchini.
- I often shred zucchini in big batches, portion it out into one and two-cup bags and freeze it for later use. Now all I have to do is pull the already shredded zucchini from the freezer, thaw it, and remember to drain off any extra liquid. It does not need to be completely patted dry.
- 1 cup of sugar
- 1 egg
- 2 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1/2 cup of butter, softened at room temperature (or margarine)
- 3/4 cup of chopped walnuts
Icing Ingredients
This cream cheese frosting pairs perfectly with this scrumptious cookie’s soft and subtle flavors. It’s entirely optional but definitely delicious on top of this cookie.
- 3 ounces of softened cream cheese
- 2 cups of powdered sugar
- 1/4 cup of softened butter (or margarine)
- 1 teaspoon of vanilla extract
- optional 1/4 cup of chopped walnuts for garnish
Directions for Frosted Zucchini Cookies
First, combine the shredded zucchini, egg, and sugar in a mixing bowl using a stand mixer or electric mixer. Then beat in the butter or margarine.
Mix in the flour, baking soda, cinnamon, and salt. Lastly, stir in the chopped walnuts.
With a medium cookie scoop, drop the cookie dough onto a baking sheet lined with parchment paper. Bake these zucchini cookies in a preheated oven at 350°F for 10-12 minutes or until the edges are just barely turning brown. Remove them from the oven and let the cookies cool completely before frosting them.
For the frosting, cream together the softened cream cheese, powdered sugar, softened butter, and vanilla extract. Then spread it over the cookies and garnish with a sprinkling of chopped walnuts.
This recipe makes about three dozen cookies.
How to store Frosted Zucchini Cookies?
Frosted Zucchini Cookies are best stored in an airtight container at room temperature for up to 3 to 4 days.
You can also freeze zucchini cookies for up to two months in an air-tight container. It is best to place wax paper in between any layers of cookies and make sure to defrost them in the refrigerator to avoid messy icing.
Can you make the Zucchini Cookie Dough in Advance?
You can make the dough up to 24 hours in advance and refrigerate it until you’re ready to bake. Then follow directions as usual. The frosting can also be made in advance and refrigerated. It will need to be at room temperature to ice the cookies.
Zucchini Cookies with Cream Cheese Frosting
Ingredients
Zucchini Cookie Dough
- 1 cup zucchini finely shredded
- 1 large egg
- 1 cup sugar
- ½ cup butter or margarine softened at room temp.
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup walnuts chopped
Cream Cheese Frosting
- 3 ounces cream cheese softened to room temp.
- 2 cups powdered sugar
- ¼ cup butter or margarine softened
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts optional garnish
Instructions
- Combine the shredded zucchini, egg, and sugar in a mixing bowl using a stand mixer or electric mixer. Beat in the butter or margarine.
- Mix in the flour, baking soda, cinnamon, and salt. Lastly, stir in the chopped walnuts.
- With a medium cookie scoop, drop the cookie dough onto a baking sheet lined with parchment paper. Bake these zucchini cookies in a preheated oven at 350°F for 10-12 minutes or until the edges are just barely turning brown. Remove them from the oven and let the cookies cool completely before frosting them.
- For the frosting, cream together the softened cream cheese, powdered sugar, softened butter, and vanilla extract. Then spread it over the cookies and garnish with a sprinkling of chopped walnuts. This recipe makes about three dozen cookies.
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This Easy Raspberry Fluff is so fun! It’s a somewhat healthy side or a simple and sweet dessert. You choose. Made with only four ingredients, this family-friendly recipe is great for any occasion!
Everyone loves a simple main dish! These Slow Cooker Cube Steaks or simple Sloppy Joes fit the bill perfectly! They are made with a handful of ingredients, and please even picky eaters.
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