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 simple irresistible! 

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.

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.

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.

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

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 with Cream Cheese Frosting:

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-Recipe originally shared at Lil’ Luna.

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.