Who would’ve thought that zucchinis—those humble green vegetables—could find their way into cookies? Yet here we are, transforming garden freshness into soft, chewy delights. With a dollop of cream cheese frosting on top, every bite feels like a warm hug on a chilly day.
Steps
- Preheat your oven to 375°F (190°C). In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, whisking for about 20 seconds. Set this dry mixture aside.
- Using an electric mixer with a paddle attachment, beat together butter, granulated sugar, and brown sugar until the mixture is pale and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla to the creamed mixture and mix well. On low speed, gradually incorporate half of the flour mixture, then mix in the zucchini, and finally add the remaining flour mixture.
- Drop the batter by tablespoonfuls (2 Tbsp each) onto a baking sheet lined with parchment paper or a silicone mat, ensuring they are spaced 2 inches apart. Bake the cookies for 10 to 13 minutes, making sure they remain soft to the touch. Allow them to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool fully.
- For the cream cheese frosting, use the mixer to whip together butter and cream cheese until the texture is smooth and airy. Add in powdered sugar and vanilla, mixing until the frosting is fluffy and uniform.
- Once the cookies are completely cooled, spread the cream cheese frosting over each one. Optionally, lightly sprinkle cinnamon and nutmeg on top for extra flavor.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Zucchini, grated
- Cream cheese
- Powdered sugar
Nutritional Values
Calories: 5040 | Calories from Fat: 2592 | Fat: 288g | Saturated Fat: 192g | Cholesterol: 960mg | Sodium: 2160mg | Potassium: 1680mg | Carbohydrates: 576g | Fiber: 24g | Sugar: 384g | Protein: 48g | Vitamin A: 9984IU | Vitamin C: 24mg | Calcium: 624mg | Iron: 24mg
FAQ
- What is the texture of zucchini cookies with cream cheese frosting?
- These cookies are soft and moist, with a texture that melts in your mouth. The cream cheese frosting adds a sweet and tangy finish.
- Can children notice the zucchini in these cookies?
- The zucchini is mostly hidden by the frosting, making the green flecks less noticeable to kids who might be picky about veggies.
- What flavor profile can I expect from these cookies?
- These cookies are spiced with cinnamon, nutmeg, and ginger, offering a flavor reminiscent of zucchini bread or pumpkin cookies.
- How should I store these cookies after baking?
- Once the cookies are cooled and frosted, store them in an airtight container. It’s best to keep them refrigerated due to the cream cheese frosting.
- How many servings does this recipe make, and what is the nutritional content?
- The recipe yields 24 cookies. Each cookie has approximately 210 calories, with 12g of fat, 24g of carbohydrates, and 2g of protein.
Tips
- Ensure that you do not over-bake the cookies. They should remain soft to the touch when you remove them from the oven, as they will continue to cook slightly while cooling.
- When preparing the cream cheese frosting, make sure to whip the butter and cream cheese together until they are smooth and fluffy before adding the powdered sugar and vanilla. This will result in a creamier and more cohesive frosting.
- Use parchment paper or a Silpat liner on your baking sheets to prevent the cookies from sticking and to ensure even baking.
- Lightly sprinkle the frosted cookies with a touch of cinnamon and nutmeg for an added layer of flavor and visual appeal.
Equipment
- Electric stand mixer with paddle attachment
- Baking sheets
- Parchment paper or Silpat baking mats
- Wire cooling rack
