These soft, sweet zucchini cookies are topped with a smooth cream cheese frosting. They're the most delicious afternoon snack or on-the-go dessert!
- 1 c butter softened
- 1 ½ c brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 c flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- 1 ½ c shredded zucchini
- ¾ c old fashioned (or quick) oats
- 3 oz cream cheese softened
- 1 tablespoon butter softened
- 1 ½ c powdered sugar
- 1 tablespoon vanilla extract
Cream together the butter and brown sugar until light and fluffy.
Stir in the eggs and vanilla until well-combined.
Add the flour, soda, salt and cinnamon; mix well.
Stir in the zucchini and oats.
Drop by rounded tablespoons on a baking sheet lined with parchment paper.
Bake at 350°F for 10-12 minutes or until light golden brown; cool completely.
Make the frosting: Beat the cream cheese and butter until smooth. Stir in the powdered sugar and vanilla and beat until light and fluffy.
Spread frosting over the cooled cookies.