Description
Delight in these moist and flavorful zucchini cookies topped with a rich chocolate cream cheese frosting. A perfect balance of tender baked cookies infused with warm spices and fresh zucchini, finished with a luscious, creamy frosting making these treats irresistibly soft and delicious.
Ingredients
Scale
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 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)
For the 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
- Prepare for Baking: Preheat your oven to 375° F (190° C) and line two large cookie sheets with parchment paper or wax paper to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground ginger to create a uniform spice blend for the cookies.
- Cream Butter and Sugars: In a separate large bowl or using a stand mixer with a paddle attachment, cream the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing until just combined.
- Combine Ingredients: Gradually add half of the flour mixture to the wet ingredients, then fold in the shredded zucchini, and finally, incorporate the remaining flour mixture until a cookie batter forms.
- Form and Bake Cookies: Drop tablespoons of batter (about 2 tablespoons each) onto the prepared cookie sheets, spacing them appropriately. Bake in the preheated oven for 11 to 13 minutes, careful not to overbake to keep cookies moist. Remove from the oven and allow cookies to cool on the baking sheets.
- Make the Frosting: In a large mixing bowl, beat together the softened cream cheese and butter until smooth and combined. Gradually add powdered sugar, vanilla extract, and unsweetened cocoa powder, mixing until the frosting is creamy and well blended.
- Frost and Serve: Once the cookies have completely cooled, spread the chocolate cream cheese frosting evenly over each cookie. Serve immediately or store covered in the refrigerator for up to 3 days.
Notes
- Be careful not to overbake the cookies to maintain their soft and moist texture.
- Make sure the cream cheese and butter are softened to room temperature before making the frosting for a smooth consistency.
- Shred the zucchini finely and gently squeeze out excess moisture if it seems very watery to avoid soggy cookies.
- Store baked and frosted cookies covered in the refrigerator to keep them fresh for up to 3 days.
- This recipe yields about 24 cookies, perfect for gatherings or sharing.
