Short description

I recently tried these frosted zucchini cookies and was immediately hooked. The zucchini keeps them incredibly moist and tender, while a dreamy cream cheese frosting adds the perfect sweet finish.

Frosted Zucchini Cookies

Why You’ll Love This Recipe

I love how soft and chewy these cookies are—the zucchini naturally creates a lovely texture. They’re also super easy and quick to make—ready in about 30 minutes since the dough doesn’t require chilling. And that frosting? Rich, creamy, and perfectly balanced with the spiced cookie base.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
baking soda
salt
ground cinnamon
ground nutmeg
unsalted butter, room temperature
light brown sugar
granulated sugar
large egg
egg yolk
vanilla extract
finely shredded zucchini, patted dry

Frosting

block‑style cream cheese, softened but still slightly cool
unsalted butter, room temperature
confectioners’ sugar
pure vanilla extract

Directions

Preheat oven to 350 °F and line baking sheets with parchment.
Whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Beat butter with brown and granulated sugars until light and fluffy. Add egg, egg yolk, and vanilla; mix until combined.
Add dry mixture and zucchini; mix until just combined.
Scoop dough into balls onto prepared sheets. Bake 10–12 minutes until edges are lightly browned. Cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then vanilla.
Spread frosting on cooled cookies with an offset spatula. Finish with a sprinkle of cinnamon.

Servings and timing

This recipe yields 24 cookies.

Prep time: 5 minutes
Bake time: 10–12 minutes per batch
Cooling time: 10 minutes
Total time: about 27 minutes

Variations

I sometimes add chopped walnuts or mini chocolate chips for extra texture and flavor.
For a twist, I like swapping the cream cheese frosting with a simple vanilla glaze.
These cookies also work great as sandwich cookies—just spread the frosting between two cookies.

Storage/reheating

I store these cookies in an airtight container in the fridge for up to a week, layering parchment between them to prevent sticking. The dough can be made ahead and refrigerated for 1–2 days or frozen for up to 3 months. Baked cookies, with or without frosting, also freeze well for about 2 months. I just thaw them in the fridge or at room temperature before serving.

FAQs

What if my zucchini is too wet?

I make sure to grate it finely and press it dry with a clean towel or paper towels before adding it to the dough. This helps the cookies maintain their shape and texture.

Do I need to chill the dough?

No chilling is needed for this recipe. I bake the dough right away, and the cookies turn out perfectly soft and moist every time.

Can I use tub-style cream cheese instead of block?

I prefer using block-style cream cheese because it gives the frosting a firmer, creamier texture. Tub-style versions tend to be softer and can make the frosting too runny.

How long will the frosting stay fresh?

The cream cheese frosting stays fresh for about 5 days in the fridge. I keep it in an airtight container to maintain its texture and flavor.

Can I freeze the dough or baked cookies?

Yes, I often freeze the dough in scoops or the baked cookies in a sealed container. Both options keep well for a couple of months—just thaw and enjoy whenever I want a quick treat.

Conclusion

I absolutely love how these frosted zucchini cookies come together—moist, flavorful, and topped with that irresistible cream cheese frosting. They’re a great way to use up zucchini and make a delightful treat that everyone enjoys. I hope you’ll give them a try and maybe add your own twist

Frosted Zucchini Cookies

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Author: Chef Sara
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These frosted zucchini cookies are incredibly moist and tender thanks to the zucchini, with a rich, creamy cream cheese frosting to finish them off.

Ingredients

all‑purpose flour

baking soda

salt

ground cinnamon

ground nutmeg

unsalted butter, room temperature

light brown sugar

granulated sugar

large egg

egg yolk

vanilla extract

finely shredded zucchini, patted dry

Frosting

block‑style cream cheese, softened but still slightly cool

unsalted butter, room temperature

confectioners’ sugar

pure vanilla extract

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Instructions

Preheat oven to 350°F and line baking sheets with parchment.
Whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Beat butter with brown and granulated sugars until light and fluffy. Add egg, egg yolk, and vanilla; mix until combined.
Add dry mixture and zucchini; mix until just combined.
Scoop dough into balls onto prepared sheets. Bake for 10–12 minutes until edges are lightly browned. Cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then vanilla.
Spread frosting on cooled cookies with an offset spatula. Finish with a sprinkle of cinnamon.

Notes

You can add chopped walnuts or mini chocolate chips for extra flavor and texture.
Swap the cream cheese frosting for a vanilla glaze for a twist.
These cookies work great as sandwich cookies—just spread the frosting between two cookies.
Store cookies in an airtight container in the fridge for up to a week.
The dough can be refrigerated for 1–2 days or frozen for up to 3 months. Baked cookies freeze well for about 2 months.

Prep Time: 5 minutes
Cook Time: 10–12 minutes
Category: Dessert
Method: Baking
Cuisine: American