Description
These Zucchini Cookies with Chocolate Cream Cheese Frosting are a delightful twist on classic cookies, incorporating shredded zucchini for added moisture and a subtle veggie boost. Soft, tender, and full of warm spices like cinnamon and ginger, these cookies are topped with a rich, creamy chocolate cream cheese frosting that perfectly complements their flavors. Perfect for a sweet treat that feels a little indulgent yet includes a touch of nutrition.
Ingredients
Scale
Cookie Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
Chocolate Cream Cheese Frosting Ingredients
- 1 8 oz. block cream cheese, softened
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F. Line two large cookie sheets with parchment paper or wax paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground ginger. Set this mixture aside for later use.
- Cream Butter and Sugars: In a separate large bowl or using a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Then beat in the egg and vanilla extract until just combined.
- Combine Wet and Dry Ingredients: Gradually mix half of the dry flour mixture into the creamed butter and sugar mixture. Next, fold in the shredded zucchini evenly, then add the remaining flour mixture and stir until just incorporated, being careful not to over mix.
- Form and Bake Cookies: Drop the batter by 2-tablespoon-sized balls onto the prepared cookie sheets, spacing them adequately apart. Bake in the preheated oven for 11 to 13 minutes—avoid overbaking to keep the cookies soft. Once done, remove from oven and allow the cookies to cool on the cookie sheets completely.
- Prepare the Chocolate Cream Cheese Frosting: In a large mixing bowl, beat together the softened cream cheese and butter until smooth and combined. Gradually add the powdered sugar, then mix in the vanilla extract and unsweetened cocoa powder until the frosting is creamy and well blended.
- Frost and Serve: Once the cookies have cooled completely, spread the chocolate cream cheese frosting on top of each cookie evenly. Serve immediately or store covered in the refrigerator.
- Storage: Store the frosted cookies covered in the refrigerator for up to 3 days to keep them fresh and maintain the frosting’s texture.
Notes
- Be sure not to overbake the cookies; an 11 to 13-minute bake time keeps them soft and chewy.
- Use freshly shredded zucchini and squeeze out excess moisture if very watery to avoid soggy cookies.
- The frosting is best applied once cookies are fully cooled to prevent melting.
- Store cookies in an airtight container in the fridge to extend freshness up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
