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Flavorful Lemon Zucchini Cookies with Cream Cheese Frosting

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These lemon zucchini cookies are soft, moist, and brightened with fresh lemon zest and juice, topped with a tangy cream cheese frosting. Perfect for a light, fresh treat that feels like a quiet celebration of spring.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 120g) grated zucchini, gently squeezed of excess moisture
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 to 1 1/2 cups (120-180g) powdered sugar, sifted
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Grate 1 cup of zucchini using the fine side of your grater. Gently squeeze the grated zucchini between paper towels or a clean kitchen towel to remove excess moisture. (10 minutes)
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside. (2 minutes)
  3. In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer on medium speed until light and fluffy—about 3 to 4 minutes. (4 minutes)
  4. Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until fully combined. (2 minutes)
  5. Stir in the zest of 1 lemon and 2 tablespoons fresh lemon juice. (1 minute)
  6. Gently fold the grated zucchini into the wet mixture using a spatula, taking care not to deflate the batter. (2 minutes)
  7. Gradually add the dry ingredients to the wet mixture, folding just until no streaks of flour remain. Avoid overmixing. (2 minutes)
  8. Preheat oven to 350°F (175°C). Using a cookie scoop or tablespoon, drop dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Flatten slightly with fingers or back of a spoon. Bake for 12-14 minutes until edges are lightly golden but centers remain soft. (14 minutes baking + 5 minutes cooling)
  9. Transfer cookies to a wire rack to cool completely before frosting. (20-30 minutes cooling)
  10. Beat 4 ounces softened cream cheese and 1/4 cup softened butter together until smooth and creamy. Add 1 teaspoon lemon juice and 1/2 teaspoon vanilla extract. Gradually add 1 to 1 1/2 cups powdered sugar, beating until fluffy and spreadable. (5 minutes)
  11. Spread a generous layer of frosting on each cooled cookie using an offset spatula or butter knife. Optionally, sprinkle finely grated lemon zest or edible flower petals on top. (5 minutes)

Notes

Squeeze excess moisture from zucchini to prevent soggy cookies. Cream butter and sugar thoroughly for tender texture. Fold ingredients gently to avoid tough cookies. Let cream cheese and butter come to room temperature before making frosting. Chill dough for 15 minutes before baking for even cookies. Store frosted cookies in the refrigerator up to 4 days; bring to room temperature before serving.

Nutrition

Keywords: lemon zucchini cookies, cream cheese frosting, spring dessert, easy cookies, homemade cookies, lemon dessert, zucchini baking

Find it online: https://tastypierecipes.com/flavorful-lemon-zucchini-cookies-recipe-easy-homemade-cream-cheese-frosting/