Zucchini cookies with cream cheese glaze are a great way to use fresh zucchini. Soft cookies filled with zucchini and cinnamon and covered with whipped cream cheese and nutmeg, this is a really delicious cookie!
1 3/4 cup + 2 tablespoons all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground ginger
1/2 cup unsalted butter softened
2/3 cup of granulated sugar
1/3 cup of light brown sugar packed
2 teaspoons vanilla extract
1 1/2 cups of grated zucchini
Frosting of cream cheese
8 ounces of softened cream cheese
6 tablespoons of unsalted butter softened
1 teaspoon vanilla extract
1 1/3 cup of powdered sugar
Preheat the oven to 375F.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger; set aside.
In a large bowl, beat butter, granulated sugar and brown sugar with an electric mixer until light and fluffy.
Add egg and vanilla extract and mix well.
With an electric mixer at low speed, mix half of the dry ingredients in the dough. Fold the zucchini, and then mix the rest of the dry ingredients.
Put the dough on cookie sheets covered with waxed paper or lined with a silicone baking mat. Leave 2 to 3 inches between each cookie, as they will spread.
Bake cookies at 375F for 10-12 minutes until ready. Remove from oven and transfer cookies to a wire rack to cool completely to room temperature.
Cream Cheese Frosting
In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth. Add vanilla extract and powdered sugar and beat at low speed until combined.
Frost the cookies generously with the cream cheese. Add a little nutmeg or cinnamon, if desired.