Frosted Zucchini Cookies

So, about these cookies I cant stop baking

You know that neighbor who plants three zucchini plants and then casually gifts you a shopping bag full in August like it is no big thing. That is my lovely neighbor. The first time I made Frosted Zucchini Cookies, I was trying to use up a mountain of squash and avoid another loaf. I figured, why not cookies. Turns out, they are soft and cozy and a little cake like with creamy frosting, and the kids ate them without a single eyebrow raise. Honestly, I ate two while standing by the sink, which feels like the most honest compliment a cookie can get.

Also, small confession. I once lost my box grater for two months. Found it in the camping bin, because of course. In the meantime I shredded zucchini with a vegetable peeler and a knife like a goof and the cookies still worked, so there is that.

Why you will probably love these as much as I do

• I make this when the weather is moody and I want the kitchen to smell like cinnamon and vanilla, and also because it uses up that zucchini that stared at me all day.
• My family goes a little wild for the frosting. It is sweet but not tooth achy. And if I am being real, I swipe a taste at the bowl stage. Quality control.
• I used to hate squeezing water out of zucchini, it felt fussy. Then I stopped skipping it and the cookies went form flat to fluffy. Lesson learned.
• If you like a cookie that is tender in the middle with just enough edges to keep it interesting, this is your jam. Or cookie. You get me.

What you need, roughly and exactly

Here is the ingredient lineup, with a few notes because life is flexible.

For the cookies

• 2 cups all purpose flour, about 250 g. I like King Arthur, but store brand works, my grandmother always insisted on the red bag though.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon, plus a pinch more if you are a cinnamon person
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened. Coconut oil works in a pinch, the flavor is slightly different but still good.
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely shredded zucchini, squeezed very dry, about 130 g. A heaping cup before squeezing is fine.
• Optional add ins, a handful of chopped walnuts or pecans or mini chocolate chips, like 1/2 cup
• Optional, 1 teaspoon lemon zest for a brighter vibe

For the frosting

• 3 tablespoons unsalted butter, very soft
• 1 and 1/2 cups powdered sugar
• 2 to 3 tablespoons milk or cream, start with 2 and add a smidge more if needed
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional creamy twist, 56 g cream cheese, softened, and reduce the milk a bit

If you are a how do I measure flour person, this walkthrough is fab and clear actually, it helped me stop packing cups too tightly: how to measure flour right.

How it comes together, step by easy step

1. Preheat the oven to 350 F or 175 C. Line two baking sheets with parchment. If you forget the parchment, a light butter slick on the pan is fine.
2. Grate the zucchini on the small holes of a box grater. Gather it in a clean towel and squeeze like you mean it over the sink until it is pretty dry. It should clump a bit. If you need a visual, this how to is helpful and quick to read while the oven heats: remove water from zucchini.
3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
4. In a large bowl, beat the softened butter with the granulated and brown sugars until creamy and a little fluffy, 2 to 3 minutes. A hand mixer is great, a wooden spoon and some elbow grease also works if that is what you have.
5. Beat in the egg and vanilla until smooth. It might look slightly separated. Dont panic. It comes together.
6. Stir in the dry ingredients on low speed until just combined, then fold in the drained zucchini and any add ins. The dough will be soft, thicker than cake batter but softer than a typical chocolate chip dough. If it feels too loose, I sometimes add 1 to 2 tablespoons flour or chill it for 10 minutes while I tidy up.
7. Scoop tablespoon size mounds, about 1 and 1/2 tablespoons each, onto the sheets with a little space between them, 2 inches is safe. This is where I sneak a tiny bite of the dough. Live a little.
8. Bake 9 to 12 minutes, until the tops look set and the bottoms are just turning golden. They will feel soft. They set as they cool, so do not overbake.
9. Cool on the sheet for 5 minutes, then move to a rack to cool completely. Yes, completely. If they are warm, the frosting slides off and you will make a bit of a mess. Ask me how I know.
10. Make the frosting. Beat the soft butter with the powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt until smooth and spreadable. If it is too thick, add milk a teaspoon at a time. For the cream cheese version, beat the cream cheese and butter first, then add the rest. Spread or swirl on the cooled cookies. A butter knife works, fancy offset spatula if you have it.

Actually, I find the frosting tastes even better after 10 minutes of sitting on the cookies, like it settles in. Or maybe I am just impatient.

Notes from my slightly floury notebook

• If your zucchini is super watery, your dough will be soft. A short chill helps. Ten minutes in the fridge is enough.
• Spices are flexible. I like a little extra cinnamon in winter; in summer I sometimes add lemon zest instead.
• Measure the flour by weight if you can. If not, fluff the flour, spoon into the cup, and level. It keeps the cookies tender not tough.
• Cookies look pale when done. That is normal. Pale and set on top is the goal.
• If the frosting seems too sweet, add a pinch of salt and a squeeze of lemon. Works wonders.

Variations I have tried, including a flop

• Chocolate chip version. Skip the nuts and add 1/2 cup mini chips. Crowd pleaser, no notes.
• Lemon poppy seed. Add zest of one lemon, 1 teaspoon poppy seeds, and swap half the cinnamon for a pinch of cardamom. Frost with the cream cheese version. Bright and happy.
• Spiced maple. Use maple extract in the frosting and a splash of maple syrup in the dough, just 1 tablespoon. A little cozy.
• Gluten free try. A 1 to 1 baking blend works nicely. I add an extra tablespoon milk because the blend I used was a bit thirsty.
• Flop alert. I tried stirring in rolled oats once thinking oatmeal zucchini cookies, and the texture went strangely rubbery. Not my fave. If you do try it, go light on the oats.

The gear I use, plus a workaround if you are missing something

• Cookie scoop. I call it essential because it keeps sizes even. If you are scoop curious, I like this guide that explains sizes clearly for humans: cookie scoop sizes explained. And yet, two spoons will absolutely do the trick.
• Box grater or food processor. Box grater is less to wash. No grater. Use a vegetable peeler to make thin strips then chop finely, it is oddly satisfying.
• Hand mixer is nice. A sturdy whisk and patience works. Put on a song and go for it.
• Cooling rack helps, but in a pinch I balance cookies on the edges of a clean pan. A little janky, still works.

Storing the goodies

Keep frosted cookies in an airtight container in a cool spot for up to 2 days, or refrigerate up to 5 days. They freeze well for about 2 months if you chill the frosting to set first, then layer with parchment. Though honestly, in my house it never lasts more than a day.

How we like to serve them

I like one cookie cold from the fridge with a cup of tea at night. The kids dunk them in milk, because of course they do. On birthdays we add rainbow sprinkles on top of the frosting and call it a party. Sometimes we sandwich two with extra frosting. That is a good time. I think this tastes even better the next day, when the spices have had a chance to mingle.

Pro tips learned the hard way

• I once tried rushing the zucchini squeeze step and regretted it because the cookies spread too much and baked unevenly. Squeeze until it clumps.
• I also frosted warm cookies once. Slidy frosting, sticky fingers, dog got one. Let them cool.
• If your butter is too melty, the dough gets greasy. Pop the bowl in the fridge for 5 to 10 minutes and try again, easy fix.
• Altitude or very dry days. Add a teaspoon of milk to the dough if it looks crumbly. Weather is a character in this kitchen.

FAQ, because yall sent me these

Can I use yellow squash instead of zucchini. Yep. Same process, same squeeze, maybe a touch milder in flavor.

Do I have to peel the zucchini. Nope. The peel is soft and adds pretty green flecks. Plus fiber. Win.

Can I make the dough ahead. Yes. Chill up to 24 hours. If it seems stiff when you are ready to bake, let it sit 15 minutes on the counter and give it a stir.

Can I cut the sugar. You can trim a couple tablespoons in the dough and it still works. The frosting is where most of the sweetness lives. For less sweet overall, go lighter on the frosting or use the cream cheese version.

Why did my cookies turn out flat. Too much moisture in the zucchini or butter that was very soft. Next time, squeeze more or chill the dough 10 minutes. Also check your baking powder is fresh.

Are these super cakey. They are tender and soft, somewhere between a whoopie pie and a classic cookie. If you want firmer edges, bake on the longer end and let them cool fully on the rack.

Can I add raisins or cranberries. Sure. A small handful is lovely. I would skip both if you already added chocolate chips though, it gets busy.

What if I do not own a mixer. Mix by hand and take your time. Cream the butter and sugar until it looks lighter in color. It is not fancy, its just patience.

Now if you will excuse me, the last cookie is eyeing me from the counter and I am only human.