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Home » Recipe Index » Zucchini Cookies with Cream Cheese Frosting

Zucchini Cookies with Cream Cheese Frosting

August 7, 2018 by Kara Cook 44 Comments

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zucchini cookies with cream cheese frosting

Zucchini Cookies with Cream Cheese Frosting . . . with a hint of cinnamon and a slathering of tangy frosting, these zucchini cookies are simply irresistible! 

soft zucchini cookies with cream cheese frosting

 

It is zucchini season! If you don’t have a garden, find someone to share zucchini with you, because you need to make these zucchini cookies! Lightly spiced with cinnamon and topped with cream cheese frosting, they are simply delightful.

Soft Zucchini Cookies with cream cheese frosting

I am lucky that my parents give us plenty of garden fresh zucchini so I can whip up tasty recipes like this. Of course if you don’t have access to free zucchini, you can always buy it at the grocery store.

These soft zucchini cookies are simple to make. The dough starts out fairly stiff, but after you stir in the zucchini, you end up with a soft and creamy batter.

Instructions for making soft zucchini cookies

Tips for Making Zucchini Cookies

-You don’t need to peel your zucchini, but if I’m using a large zucchini, I do remove the seeds.
-I like to use a cookie scoop so that I get uniform sized cookies.
-The dough is pretty sticky, so I recommend using a silicone pan liner or parchment paper on your cookie sheet.
-If you have any leftover cookies, store them in an airtight container with waxed paper between each layer.

how to scoop zucchini cookies

After baking, the cookies turn out nicely rounded and puffy. Aren’t those tops just begging to be frosted?

baked zucchini cookies on cooling rack

If you think zucchini bread is tasty, you have got to give these cookies a try. The tangy cream cheese frosting makes them oh so yummy! In fact, my family couldn’t get enough of them. My kids practically inhaled them. But hey, they are full of zucchini, so I didn’t feel too guilty. 😉

zucchini cookies frosted with cream cheese frosting
take a bite of these zucchini cookies with cream cheese frosting

Looking for more zucchini desserts? Check these out:

  • Zucchini Brownies with Chocolate Frosting
  • Chewy Butterscotch Zucchini Blondies
  • Zucchini Cake with Cream Cheese Frosting
  • Chocolate Coconut Zucchini Cake

To see all my zucchini recipes, click HERE.

MORE COOKIE RECIPES:

  • Banana Chocolate Chip Cookies
  • Lemon Sugar Cookies
  • Snickerdoodles
  • Melted Butter Chocolate Chip Cookies
  • Nutella Peanut Butter Cookies
  • Lime Cookies with Cream Cheese Frosting
  • Brown Sugar Shortbread

Zucchini Cookies with Cream Cheese Frosting:

Yield: 2 - 2 1/2 dozen

Zucchini Cookies with Cream Cheese Frosting

Soft Zucchini Cookies with cream cheese frosting - always a crowd pleasing cookie. Perfect for extra zucchini! #zucchini #zucchinicookies #zucchinitreats #creationsbykara #creamcheesefrosting

Soft zucchini cookies with a luscious cream cheese frosting.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/2 cups grated zucchini

Cream Cheese Frosting:

  • 4 oz cream cheese, softened to room temperature
  • 1/4 cup butter, very soft
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla

Instructions

  1. Cookies: Cream butter and sugars in a large mixing bowl. Beat in egg and vanilla.
  2. Whisk together flour, baking powder, soda, salt, and cinnamon. Stir into creamed mixture. (Dough will be very stiff.)
  3. Add the grated zucchini and stir till well combined.
  4. Drop by spoonfuls onto well greased or parchment lined cookie sheets. Bake at 375° for about 12 minutes or till bottoms are golden brown and tops are set.
  5. Cool on pan for a couple minutes. then remove to cooling racks. Cool completely, then frost.
  6. Frosting: Beat cream cheese and butter till smooth and creamy. Add the powdered sugar and vanilla and beat till smooth. Frost cookies.

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  • Ikea Grater with Container, Blue
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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 150mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 2g
© Kara
Cuisine: American / Category: Dessert: Cookies

-Recipe originally shared at Lil’ Luna.

 

 

Zucchini Cookies with Cream Cheese Frosting - soft, fluffy, and delicious. These cookies are filled with zucchini and are topped with an amazing frosting!

Filed Under: Dessert: Cookies, Recipe Index Tagged With: cream cheese, zucchini

Previous Post: « Cheesecake Brownies Recipe
Next Post: Homemade Cheesecake Recipe »

Reader Interactions

Comments

  1. Shirley

    September 12, 2020 at 9:18 pm

    We love these cookies! I made another batch and put raisins in them at my husband’s request 😄

    Reply
  2. Carol

    September 12, 2020 at 9:03 am

    Made these cookies yesterday. They are fantastic. Hubby says they won’t last long here. Thanks for the recipe.

    Reply
    • Kara Cook

      September 17, 2020 at 9:42 pm

      So glad you loved them. They definitely don’t last long at my house, that’s for sure!

      Reply
  3. Eric Mayle

    August 10, 2020 at 3:37 pm

    How do you grate the zucchini

    Reply
    • Kara Cook

      August 13, 2020 at 9:15 am

      Just cut off the ends of the zucchini, and grate it like you would grate cheese. I like to use either the grater that is at the bottom of the recipe card, or a hand held coarse grater. But you can use a stand grater, or even a food processor to grate your zucchini.

      Reply
  4. Terri

    August 8, 2020 at 12:59 pm

    These are delicious. Very easy recipe and taste fantastic.

    Reply
    • Kara Cook

      August 13, 2020 at 9:15 am

      I’m so glad you liked them Terri! I appreciate you stopping by! 🙂

      Reply
  5. Marie Davis

    August 1, 2020 at 11:43 am

    Just made these cookies today and they are fantastic! Thank you for the recipe!

    Reply
    • Kara Cook

      August 13, 2020 at 9:16 am

      You are so welcome – glad you liked them! 🙂

      Reply
  6. Bob

    July 29, 2020 at 4:21 pm

    Where is the recipe?? Scrolled all the way through and saw nothing linking to an actual recipe! What’s am I missing?

    Reply
    • Kara Cook

      July 29, 2020 at 4:30 pm

      The printable recipe card is at the very bottom of the post. I’m not sure why you didn’t see it. Maybe there was a temporary glitch? Sorry about that.

      Reply
  7. Tracy

    July 26, 2020 at 2:50 pm

    My cookies did not flatten out. What went wrong? Any suggestions? Thanks

    Reply
    • Kara Cook

      July 27, 2020 at 8:46 am

      It’s hard to tell without seeing what your dough looked like. Sometimes it’s because either the butter or the dough is too cold, but it could be that your flour was more packed than mine, resulting in too much flour in the dough. That makes for cookies that hold their shape instead of spreading.

      Reply
  8. Tracy

    July 26, 2020 at 1:28 pm

    My mix is not stiff at all. Kind of not holding together. Any suggestions? Thank you

    Reply
  9. Sheryl dowler

    July 24, 2020 at 12:46 pm

    Oh my goodness just made them they are so good way better than the bread but the bread is good too though just don’t know how to cover them without sticking

    Reply
    • Kara Cook

      July 27, 2020 at 8:48 am

      You can try chilling them to make the frosting set a little harder so you can stack them with waxed paper in between layers.

      Reply
  10. Cindy

    July 22, 2020 at 3:03 am

    The print button worked for me no problem

    Reply
  11. Deb

    July 21, 2020 at 2:00 pm

    Just made these and the best came out great!!!! New favorite cookies 😍

    Reply
    • Kara Cook

      July 29, 2020 at 4:31 pm

      So happy to hear it Deb! Thanks so much for stopping by to let me know you loved them. I really do appreciate it! 🙂

      Reply
  12. Debbie maiers

    July 21, 2020 at 10:27 am

    Made these with gluten free flour, Truvia brown sugar and splenda. Sugar free chocolate chips and added almonds for a bit of crunch. They turned out great.

    Reply
  13. Kelsey

    July 20, 2020 at 6:01 pm

    After you grate the zucchini, do you wring it out to remove the excess moisture? I read after you add the dry ingredients the dough will be stiff. Thanks

    Reply
    • Kara Cook

      July 29, 2020 at 4:32 pm

      If your zucchini seems really juicy, you can wring it out. I tend to use the large overripe ones, and they are usually more dry.

      Reply
  14. Vickie Meyer

    July 20, 2020 at 4:54 pm

    Just made these , batter was not stiff at all . Cookies spread way too much . Now flat . Not sure what the problem could be .

    Reply
    • Kara Cook

      July 27, 2020 at 8:51 am

      Dangit. It could simply be that your zucchini was more juicy than mine, that would make the dough less stiff.

      Reply
  15. Kara

    July 18, 2020 at 1:07 pm

    Can butter crisco be used as a substitute for butter?

    Reply
    • Kara Cook

      July 19, 2020 at 11:27 am

      I personally don’t like using Crisco, but it can be used as a substitution. The cookies won’t be quite the same, but I think it will work.

      Reply
  16. Brandy

    July 18, 2020 at 9:54 am

    Can you freeze the cookie after it is made. (Without the frosting)

    Reply
    • Kara Cook

      July 19, 2020 at 11:28 am

      I haven’t tried freezing these cookies, but I’ve frozen other cookies with a similar texture, so I think they should be fine. I’d freeze them in a single layer on a cookie sheet, then place them into airtight containers. Before serving, thaw them, then add frosting. Let me know how they turn out!

      Reply
  17. Lisa

    July 17, 2020 at 2:42 pm

    I just make these cookies. I added 1 cup of chocolate chips and omitted the frosting. They make the house smell wonderful and they taste great. I did have a problem with the batter. The recipe states that the dough will be very stiff. Mine never got stiff, it was more like crumbs. After mixing everything together I used a spoon to make rounded spoonfuls but had to press the mixture by hand so that it would stick together. I’m not really sure what went wrong.

    Reply
    • Kara Cook

      July 19, 2020 at 11:31 am

      It could be that your flour was more packed than mine was, but my guess is that your zucchini was just more dry than mine. Glad they still tasted good, and thanks for sharing your variation!

      Reply
  18. Gina Stevens

    July 16, 2020 at 10:35 pm

    Walnuts would add a nice crunch and yumminess!

    Reply
    • Kara Cook

      July 19, 2020 at 11:31 am

      Oh, I agree! It would even be yummy to sprinkle a few chopped nuts on top of the frosting. 🙂

      Reply
  19. Meghan

    April 10, 2020 at 4:47 pm

    I just pulled the first batch out of the oven, and they’re delicious! Instead of making the frosting, I added a cup of chocolate chips to the dough. So good!

    Reply
    • Kara Cook

      July 19, 2020 at 11:32 am

      Sounds like a tasty variation! I’ll have to give it a try. 🙂

      Reply
  20. Krystle

    August 9, 2019 at 3:14 pm

    Just made these. Holy yum!!! So glad I was given an insane amount of zucchini. I’ll be making this a lot more often! Oh, and I added cinnamon to the frosting. SOOO delicious!

    Reply
    • Kara Cook

      July 19, 2020 at 11:33 am

      Oh yum! I add cinnamon to the cream cheese frosting on my zucchini cake, so I bet it’s great on these cookies!

      Reply
  21. Penny Cobb

    March 12, 2019 at 8:50 pm

    Approximately how many cookies does this recip make?

    Reply
    • Penny Cobb

      March 12, 2019 at 8:50 pm

      *recipe

      Reply
    • Kara Cook

      March 13, 2019 at 10:23 am

      2 – 2 1/2 dozen

      Reply
  22. Amy Huntley

    October 27, 2018 at 5:30 pm

    These look great! Can’t wait to try them!

    Reply
  23. Cheri

    August 14, 2018 at 10:36 am

    Would you be able to substitute the all purpose flour with coconut flour?

    Reply
    • Kara Cook

      August 15, 2018 at 2:58 pm

      I have never tried coconut flour, so I have no idea. Hopefully one of my readers can help.

      Reply
  24. Lavonna

    August 7, 2018 at 4:02 pm

    I cannot print anything from your page it shows the page blank!

    Reply
    • Kara Cook

      August 9, 2018 at 10:54 am

      Did you try clicking on the print button within the recipe? I just tried it and it worked for me. Maybe it had a momentary glitch?

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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