Frosted Zucchini Cookies
Soft, chewy, and delightfully sweet cookies made with zucchini and topped with creamy frosting.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Wire Rack
Ingredients
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
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
- Step 3: Add the egg and grated zucchini to the mixture and blend until well incorporated.
- Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients and stir gently until just combined.
- Step 5: Drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Frost with your favorite frosting once cooled.
Notes
Make sure to squeeze excess moisture from the grated zucchini. Refrigerate the dough for about 30 minutes before baking for cookies that hold their shape better.