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Soft Lemon Zucchini Cookies with Cream Cheese Glaze

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These soft lemon zucchini cookies feature a tender, moist texture enhanced by fresh lemon zest and juice, topped with a tangy cream cheese glaze for a bright, indulgent treat.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cup (100 g) finely shredded zucchini, excess moisture squeezed out
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Finely shred 1 cup of zucchini using a microplane or fine grater. Wrap the shredded zucchini in a clean kitchen towel and press firmly to squeeze out excess moisture. Set aside.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  3. In a large bowl, use an electric mixer to beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in 1 large room temperature egg, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon zest, and 1 tablespoon fresh lemon juice until fully combined.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing gently on low speed or folding with a spatula just until combined. Avoid overmixing.
  6. Gently fold the prepared shredded zucchini into the batter, distributing it evenly without breaking the batter’s lightness.
  7. Using a tablespoon or cookie scoop, drop rounded mounds of dough about 2 inches apart onto parchment-lined baking sheets.
  8. Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes, or until edges are set and tops look matte but still soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. In a small bowl, beat 4 oz softened cream cheese, 1 cup sifted powdered sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon vanilla extract until smooth and glossy.
  11. Once cookies are fully cooled, spoon or drizzle the cream cheese glaze over the tops, letting it run slightly down the sides. Let the glaze set for at least 30 minutes before serving.

Notes

Use a fine shredder for zucchini to avoid large chunks and squeeze out excess moisture to prevent soggy cookies. Keep cream cheese at room temperature before making glaze for smooth consistency. If glaze is too thick, thin with a teaspoon of milk or lemon juice. Avoid overmixing dough to keep cookies tender. Let cookies cool completely before glazing to prevent melting.

Nutrition

Keywords: lemon zucchini cookies, soft cookies, cream cheese glaze, easy homemade cookies, spring dessert, summer cookies, tender cookies

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