Zucchini Cookies with Cream Cheese Frosting

Zucchini might be a staple in savory dishes, but have you ever considered using it in a sweet treat? These Zucchini Cookies with Cream Cheese Frosting are a delightful way to incorporate this versatile vegetable into your dessert repertoire. Soft, spiced, and topped with a rich cream cheese frosting, these cookies are the perfect blend of flavors and textures. Whether you have an abundance of zucchini from your garden or just want to try something new, this recipe will not disappoint.

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups grated zucchini (squeezed dry)
• 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick.

Prepare the Cookie Dough:

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for achieving the right texture in your cookies.
2. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to add depth to the flavor.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. These dry ingredients will provide the structure and spice for the cookies.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing can lead to tough cookies, so be gentle with this step.
5. Fold in the grated zucchini and chopped walnuts (if using). Squeezing the zucchini dry is key to preventing excess moisture from affecting the cookie dough.

Bake the Cookies:

1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
2. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set. The cookies should be soft but not raw in the middle.
3. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. This creates the base for your rich and tangy frosting.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition. This ensures the frosting is sweet and thick.
3. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.

Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on each cookie. The frosting pairs beautifully with the spiced zucchini cookies, creating a perfect balance of flavors.

Serving Tips:

1. Presentation: Arrange the frosted cookies on a decorative platter for a visually appealing presentation. You can sprinkle a bit of ground cinnamon or chopped walnuts on top of the frosting for an extra touch.
2. Pairing: These cookies pair wonderfully with a hot cup of coffee or tea. For an added treat, serve them with a scoop of vanilla ice cream on the side.
3. Occasions: Zucchini Cookies with Cream Cheese Frosting are perfect for various occasions—whether it’s a casual family gathering, a summer picnic, or a festive holiday spread.
4. Portion Control: If you want to serve smaller portions, consider making mini cookies by using a teaspoon of dough for each cookie instead of a tablespoon. Adjust the baking time to about 8-10 minutes.

Storage Tips:

1. Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 days. If the weather is warm or humid, it’s best to store them in the refrigerator to prevent the cream cheese frosting from spoiling.
2. Refrigeration: For longer storage, place the cookies in an airtight container and refrigerate them for up to 5 days. Before serving, allow the cookies to come to room temperature, or enjoy them chilled for a different texture.
3. Freezing: To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. Thaw the cookies in the refrigerator overnight or at room temperature before serving.
4. Frosting Separately: If you plan to freeze the cookies, you might consider freezing them unfrosted. When ready to serve, thaw the cookies and then prepare and apply the fresh cream cheese frosting. This will ensure the frosting maintains its creamy texture.

Variations :

1. Chocolate Chip Zucchini Cookies:
   • Add 1 cup of semi-sweet or dark chocolate chips to the cookie dough for a rich and indulgent twist. The chocolate pairs well with the spices and adds an extra layer of flavor to each bite.
2. Lemon Zucchini Cookies:
   • Replace the ground cinnamon and nutmeg with 1 teaspoon of lemon zest and a tablespoon of fresh lemon juice in the cookie dough. For the frosting, add 1 tablespoon of lemon juice and a teaspoon of lemon zest to the cream cheese frosting for a bright, citrusy flavor.
3. Coconut Zucchini Cookies:
   • Mix 1 cup of shredded coconut into the cookie dough for a tropical flavor. You can also sprinkle some toasted coconut on top of the frosting for added texture and a beautiful finish.
4. Oatmeal Zucchini Cookies:
   • Substitute 1 cup of the all-purpose flour with 1 cup of old-fashioned rolled oats. The oats will give the cookies a heartier texture and a slightly nutty flavor, making them more wholesome.
5. Spiced Zucchini Cookies:
   • Enhance the spice profile by adding 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground ginger to the dry ingredients. These additional spices will give the cookies a warm, spiced flavor, perfect for fall.
6. Carrot and Zucchini Cookies:
   • Combine 1 cup of grated zucchini with 1 cup of grated carrots in the dough for a colorful and nutritious twist. This variation adds a touch of sweetness and extra moisture to the cookies.
7. Maple Walnut Zucchini Cookies:
   • Replace the granulated sugar with 1/2 cup of pure maple syrup and reduce the amount of brown sugar to 1/2 cup. Add 1 teaspoon of maple extract to the frosting, and mix in 1 cup of chopped walnuts into the cookie dough for a rich, nutty flavor.

FAQs:

1. Can I use frozen zucchini instead of fresh?
   • Yes, you can use frozen zucchini, but make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the dough. This will prevent the cookies from becoming too wet and affecting their texture.
2. Do I need to peel the zucchini before grating it?
   • No, you don’t need to peel the zucchini. The skin is tender and adds a bit of color and extra nutrients to the cookies. Just make sure to wash the zucchini thoroughly before grating.
3. Can I make these cookies without the cream cheese frosting?
   • Absolutely! The cookies are delicious on their own, especially with the addition of spices and zucchini. If you prefer a less sweet treat, you can skip the frosting or substitute it with a simple glaze made from powdered sugar and a bit of milk.
4. What’s the best way to squeeze the moisture out of the grated zucchini?
   • After grating the zucchini, place it in a clean kitchen towel or several layers of paper towels. Gather the towel around the zucchini and squeeze firmly over the sink to remove as much water as possible. You can also press the zucchini between two plates to help extract more moisture.
5. Can I make the dough ahead of time and bake the cookies later?
   • Yes, you can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. When ready to bake, allow the dough to sit at room temperature for about 15 minutes to soften slightly before scooping and baking.
6. Can I freeze the cookies with the frosting on them?
   • While you can freeze frosted cookies, the texture of the frosting might change slightly after thawing. For best results, freeze the cookies unfrosted and add the cream cheese frosting after they’ve thawed.

These Zucchini Cookies with Cream Cheese Frosting are more than just a way to use up extra zucchini—they’re a delightful treat that will have everyone reaching for seconds. The warm spices, tender cookie, and creamy frosting come together to create a dessert that’s both unique and comforting. Whether you’re serving them at a gathering or enjoying them with a cup of tea, these cookies are sure to impress. Give this recipe a try and discover a new favorite way to enjoy zucchini!