These Zucchini Cookies are soft, moist and topped with a smooth cream cheese frosting!Jump to Recipe
I swear zucchinis get bigger every year. Is it just me?! Seriously....the zucchini a friend gave me this year was like the size of an infant!! So as always, the first thing I made with the zucchini was my Healthy Double Chocolate Zucchini Muffins....because I can't resist a having a healthy chocolatey muffin for breakfast!
But then what? I still had a big chunk of zucchini left, so I decided to experiment with a new recipe idea: Zucchini Cookies. I started off with my Rhubarb Cookies recipe because they're so tender and delicious. Then I made a couple tweaks to that recipe and these Zucchini Cookies were created!
So next time you've got zucchini, skip the zucchini bread and zoodles....go straight to this cookie recipe. It's a fun different way to use zucchini and makes the most deliciously soft and moist cookies!
How should I store Zucchini Cookies?
I like to store these in an airtight container with waxed paper (or parchment) between the cookies so the frosting doesn't make them stick together. You will want to keep these in the fridge because of the cream cheese frosting.
Zucchini holds in a lot of moisture, so these won't last much longer than 3 days in the fridge. You can also freeze them for up to a month. Simply pull a few out of the freezer and let them come to room temperature before serving.
What makes these cookies so soft?
As you can see in the recipe, there is no white sugar, only brown sugar. Brown sugar contains molasses, which keeps the cookies soft and pliable. And of course the zucchini brings lots of moisture to the cookies, so that helps too!
Should I use a grease or parchment paper on the baking sheets when baking the Zucchini Cookies?
I tried a few different things when making these cookies. From my experience, I'd recommend baking these on parchment paper or silicone baking mats. They seem to bake up nicer that way.
Side note: If you don't have silicone baking mats, I'd highly recommend getting a couple! They’re one of my favorite kitchen tools – I’ve literally never had anything stick to them. In fact, if the cookies are cool, you don’t even need a spatula to get them off the pan! 🙂
Some of my favorite cookies recipes...
Connect with Dance Around the Kitchen!
Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
- 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.