Zucchini Cookies with Cream Cheese Frosting are a wonderful way to use Summer Zucchini. These cookies are healthy breakfast cookies, which kids will love. These are moist, soft, and chewy cookies.
Preheat the oven to 350F (OR 180C). Line a cookie baking dish with parchment paper. Trim off the tip and stem of the Zucchini. Shred the zucchini using a box grater. Use a kitchen towel and firmly squeese to get rid of all the moisture from the Zucchini. Keep this shredded Zucchini aside in a bowl.
Now, take a mixing bowl. Throw the softened butter, brown sugar, vanilla extract, and shredded Zucchini in it. Use a handheld mixer to beat this until combined through. Beat until the sugar and butter are combined thoroughly.
Add the Rolled Oats, AP Flour, Baking Soda, and Kosher Salt to the wet mixture. Fold until combined. The cookie dough should not be wet. It should be absolutely dry. Freeze the cookie dough for 15 minutes or refrigerate for 1 hour before use.
Now, scoop out one tablespoon size cookie dough and place it on a lined baking dish. Bake these zucchini cookies @ 350F for 11 to 12 minutes. (After the cookies get baked, allow them to stay in the same hot baking dish for 5 more minutes. After that, transfer to a wire rack for even cooling. Cool the cookies down to room temperature.
In a bowl, beat Cream Cheese, Granulated Sugar, and Vanilla Extract. Beat until it gets light, creamy, and fluffy. Spoon this cream cheese frosting over the cooled Zucchini Cookies. Sprinkle some ground cinnamon over the cookies and serve.
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Nutrition
Nutrition Facts
Zucchini Cookies with Cream Cheese Frosting
Amount Per Serving
Calories 210
* Percent Daily Values are based on a 2000 calorie diet.
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