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Zucchini Cookies with Cream Cheese Frosting

Zucchini cookies with cream cheese frosting are soft, cinnamon-scented cookies topped with a smooth, creamy layer of frosting. Chill the dough before baking for cookies with lightly golden edges and tender centers.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 cup zucchini finely grated, lightly squeezed dry and measured after squeezing
For the frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cups powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 18x13-inch baking sheet

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  4. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  5. Beat in the egg and vanilla until combined.
  6. Mix in the zucchini.
  7. Add the flour mixture and mix on low just until no dry flour remains.
  8. Cover and chill the dough for 30 minutes.
  9. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake at 350°F for 10–12 minutes, until the edges are set and lightly golden.
  11. Cool the sheet before baking the remaining dough.
  12. Let the cookies cool on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack and cool completely.
Make the frosting
  1. Beat the cream cheese and butter until smooth.
  2. Beat in the powdered sugar and vanilla until creamy.
Frost the cookies
  1. Spread the frosting over the completely cooled cookies.

Notes

For tender cookies, squeeze the zucchini lightly as directed and stop mixing once no dry flour remains. Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Freezer-friendly; freeze in a single layer, then transfer to an airtight container. For a gluten-free version, use a cup-for-cup gluten-free baking flour blend.