Moist Zucchini Cookies with Cream Cheese Frosting
Soft and moist, zucchini Cookies are the perfect way to enjoy zucchini from the garden.
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- ½ cup unsalted butter (softened)
- ½ cup light brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 cup finely grated zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 16 ounces cream cheese (softened )
- 4 ½ cups powdered sugar
- ¼ cup heavy whipping cream
- ½ teaspoon salt
Langkah-langkah
Cream butter, brown sugar, and sugar with a mixer on medium low speed until light and fluffy, about 1 minute.
Add egg and grated zucchini just until combined.
Whisk flour, baking soda, cinnamon, and salt in a medium bowl.
Add the dry ingredients to the wet ingredients a little bit at a time just until combined. Chill the dough in the refrigerator for 2 hours (or up to 24 hours).
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Use a medium cookie scoop (about 1 ½ tablespoons) placing the dough 2 inches apart on the prepared baking sheet.
Bake cookies 10 to 12 minutes or until lightly browned and the tops spring back when touched.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Add cream cheese and salt to a large bowl and mix with a mixer on medium until smooth and fluffy.
Alternate adding powdered sugar and heavy cream a little bit at a time beating after each addition.
Once incorporated, beat on high speed for 1 to 2 minutes until silky smooth. Add more powdered sugar if needed to reach desired consistency.
Spread the frosting over the tops of the cooled cookies.
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