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Tender Lemon Zucchini Cookies with Cream Cheese Frosting

lemon zucchini cookies - featured image
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These tender lemon zucchini cookies feature a delicate, moist crumb with a bright lemon zing, topped with a smooth and tangy cream cheese frosting. Perfectly soft and fresh, they make a delightful treat for spring and summer.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 cup grated zucchini (about 1 medium), squeezed dry
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined.
  7. Gently fold in the squeezed zucchini with a spatula.
  8. Drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 12-15 minutes until edges are lightly golden and tops look set but still soft.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then beat in lemon juice and vanilla extract until fluffy.
  12. Spread frosting generously on cooled cookies.
  13. Serve fresh or refrigerate up to 3 days. Reheat gently to soften frosting if desired.

Notes

Squeeze zucchini thoroughly to prevent soggy cookies. Do not overmix batter to keep cookies tender. Sift powdered sugar for smooth frosting. Cookies continue to set as they cool, so avoid overbaking. For gluten-free, substitute half or all flour with almond flour. For dairy-free, use plant-based cream cheese and vegan butter.

Nutrition

Keywords: lemon zucchini cookies, tender cookies, cream cheese frosting, spring dessert, easy baking, zucchini recipe, lemon dessert

Find it online: https://blixfood.com/tender-lemon-zucchini-cookies-recipe-easy-homemade-with-cream-cheese-frosting/