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Soft Lemon Zucchini Cookies with Cream Cheese Glaze

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Soft, tender lemon zucchini cookies with a bright citrus zing and a tangy cream cheese glaze. These easy homemade cookies are moist, cake-like, and perfect for spring and summer treats.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tbsp fresh lemon juice
  • 1 ½ cups (150g) finely shredded zucchini, squeezed to remove excess water
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice (for glaze)
  • ½ tsp vanilla extract (for glaze)

Instructions

  1. Shred 1 ½ cups of zucchini using a fine grater or food processor. Place the shredded zucchini in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove excess moisture, then set aside.
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, and ¼ tsp salt. Set aside.
  3. In a separate bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add 1 large egg, 1 tsp vanilla extract, lemon zest, and 2 tbsp fresh lemon juice to the creamed butter and sugar. Beat until combined and fragrant.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula or mixing on low speed until just combined.
  6. Fold in the shredded zucchini until evenly distributed.
  7. Optional: Refrigerate the dough for 20-30 minutes to help control spreading during baking.
  8. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  9. Drop rounded balls of dough about 2 inches apart on the baking sheet using a tablespoon or cookie scoop.
  10. Bake for 10-12 minutes, until edges are set but centers are still slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. While cookies cool, beat together 4 oz softened cream cheese, 1 cup powdered sugar, 1 tbsp lemon juice, and ½ tsp vanilla extract until smooth and creamy. Thin with a teaspoon of milk or lemon juice if needed.
  12. Once cookies are completely cooled, drizzle or spread the cream cheese glaze over the top. Let the glaze set for about 20 minutes before serving.

Notes

Squeeze out excess moisture from zucchini to prevent soggy cookies. Cream butter and sugar thoroughly for lightness. Chill dough for 20-30 minutes to control spreading. Thin glaze with lemon juice if too thick. Optional sprinkle of coarse sugar before baking adds crunch. For dairy-free, use vegan butter and cream cheese substitutes.

Nutrition

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

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