Frosted Zucchini Cookies

Have you ever found yourself with a surplus of zucchini and no idea what to do with it? These Frosted Zucchini Cookies are the perfect solution! Soft, chewy, and delightfully sweet, they make an irresistible treat for any time of the day. The addition of zucchini not only adds moisture to the cookies but also a subtle sweetness. Topped with a creamy frosting, these cookies are sure to be a hit with family and friends. Let’s dive into this delightful recipe!

Why This Recipe Is a Must-Try

If you are looking for a way to sneak more vegetables into your diet (while enjoying a delicious treat), these Frosted Zucchini Cookies are the answer. They are incredibly easy to make, require minimal ingredients, and yield cookies that everyone will love. The zucchini provides a tender texture while the spices make each bite nostalgic, reminiscent of warm, homemade treats. Plus, the frosting takes these cookies over the top, making them perfect for any occasion—whether it’s a picnic, a bake sale, or simply an afternoon snack.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 large egg
• 1 cup finely grated zucchini (make sure to squeeze out excess moisture)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

How To Make Frosted Zucchini Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This is the ideal temperature for baking these cookies to ensure they come out soft and chewy.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, place the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream them together on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.

Step 3: Add the Egg and Zucchini

Next, crack in the large egg and mix until fully combined. Then, add the finely grated zucchini into the mixture and blend until it’s well incorporated. This will give your cookies that amazing moisture they need!

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Once combined, gradually add this dry mixture to the wet ingredients. Stir gently until just combined to avoid overmixing.

Step 5: Scoop and Bake

Using a cookie scoop or two tablespoons, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake them in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remember, they will continue to cook a bit after being taken out of the oven, so it’s okay if they look slightly underbaked in the center.

Step 6: Cool and Frost

Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While they cool, prepare your favorite frosting (a simple buttercream works wonders!). Frost the cooled cookies and enjoy their decadent taste!

Expert Tips

• Make sure to squeeze excess moisture from the grated zucchini. Too much moisture can lead to less-textured cookies.
• Refrigerate the dough for about 30 minutes before baking for cookies that hold their shape better.
• For an extra flavor boost, add chocolate chips or chopped nuts to the cookie dough before baking.
• Use a kitchen scale to measure the flour accurately; too much flour can lead to dry cookies.

Variations and Customizations

• Add ½ cup of chocolate chips or chopped walnuts to the dough for added texture and flavor.
• Use whole wheat flour in place of all-purpose for a healthier option.
• Swap the cinnamon for nutmeg or pumpkin pie spice for a different spice profile.
• Drizzle the cookies with a simple glaze made from powdered sugar and milk for a different frosting option.

How to Store Leftovers

To store any leftover Frosted Zucchini Cookies, place them in an airtight container at room temperature for up to 5 days. If you wish to keep them longer, they can be frozen for up to 3 months. Just make sure to layer them between pieces of parchment paper to prevent sticking.

FAQ

Can I make these cookies without frosting?

Absolutely! The cookies are delicious on their own and can be enjoyed without any frosting.

Can I use a different type of sweetener?

Yes, you can experiment with alternative sweeteners such as coconut sugar, honey, or maple syrup, but be aware that this may affect the texture and moisture of the cookies.

Is it necessary to peel the zucchini before grating it?

No, there’s no need to peel the zucchini. The skin is nutritious and adds to the texture of the cookies.

What can I do if my cookie dough is too runny?

If your dough looks too runny, you can add a little extra flour, a tablespoon at a time, until the right consistency is achieved. Just be careful not to overdo it!

Conclusion

If you haven’t tried making Frosted Zucchini Cookies yet, now is the time! They not only utilize that bountiful zucchini but also bring joy to your baking endeavors. Soft, moist, and bursting with flavors, they are sure to become a favorite in your household. So grab those zucchinis, gather your ingredients, and start baking these delectable treats. Happy baking!