Description
Delight in these moist and flavorful Zucchini Cookies topped with a rich and smooth Chocolate Cream Cheese Frosting. Perfectly spiced with cinnamon and ginger, these cookies offer a unique twist by incorporating shredded zucchini for added moisture and texture. Ideal as a treat for gatherings or a cozy home-baked indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Cookie Wet Ingredients
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
Chocolate Cream Cheese Frosting
- 1 8 oz. block cream cheese, softened
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat and Prepare Cookie Sheets: Preheat your oven to 375° F. Line two large cookie sheets with parchment paper or wax paper to ensure your cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground ginger. Set this mixture aside to be incorporated later.
- Cream Butter and Sugars: In a separate large bowl or using a stand mixer fitted with the paddle attachment, cream the softened butter with both the granulated sugar and light brown sugar until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until just combined, taking care not to overbeat.
- Combine Flour and Zucchini: Gradually add half of the dry flour mixture to the wet ingredients and mix gently. Then fold in the shredded zucchini, followed by the remaining flour mixture until just blended.
- Shape and Bake Cookies: Drop the batter by 2-tablespoon-sized balls onto the prepared cookie sheets, spacing them appropriately. Bake in the preheated oven for 11 to 13 minutes, ensuring not to overbake to keep cookies moist. Remove from oven and allow cookies to cool completely on the cookie sheets.
- Prepare Frosting: While the cookies cool, prepare the chocolate cream cheese frosting. Beat together the softened cream cheese and butter until smooth. Gradually add in powdered sugar followed by vanilla extract and unsweetened cocoa powder, mixing until creamy and well combined.
- Frost Cookies and Serve: Once the cookies have cooled, spread a generous amount of chocolate cream cheese frosting on each cookie. Serve immediately or refrigerate.
- Storage: Store any leftover frosted cookies covered in the refrigerator for up to 3 days to maintain freshness and frost stability.
Notes
- Do not overbake the cookies to ensure they stay moist and tender.
- Make sure to shred the zucchini finely and gently press out excess moisture if it’s very wet to avoid soggy cookies.
- Cookies must be completely cool before frosting to prevent the frosting from melting.
- Store cookies covered in the fridge for up to 3 days.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives, though this may slightly change the texture.
