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Zucchini Cookies with Cream Cheese Frosting

Got extra zucchini?? Make these EASY Zucchini Cookies with Cream Cheese Frosting. YES!! Zucchini is AMAZING in soft and chewy cookies!

These cookies are a great way to use up zucchini in the summer. You won't even know it's in there!

Zucchini cookies with raisins stacked on a plate.

Zucchini in cookies

love sneaking in veggies whenever I can, and zucchini is one of the best vegetables for baking. It adds great moisture to any baked goods recipe and is virtually undetectable in the final result. For example, try my Zucchini Brownies, Zucchini Pancakes, or these Zucchini Muffins and then get back to me with how amazing they are!

These zucchini cookies are lightly sweetened, dotted with sweet raisins, spiced with pumpkin pie spice for a delicious warm flavor, and are the perfect combination of soft and chewy on the inside and a little crisp on the outside.

Oh, and the easy 4-ingredient cream cheese frosting is so delicious I can barely hold myself back from eating it with a spoon.

Putting cream cheese icing on zucchini cookies.

Related recipe: The BEST Oatmeal Cookies

Ready to make these cookies??

Ingredients

This recipe makes 3-4 dozen cookies (36-48 cookies).

For the zucchini cookies:

  • ½ cup shortening (or use 1 stick of softened butter or one of these substitutes, if you prefer not to use shortening)
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 small zucchini, or ½ medium zucchini)
  • 2 ¼ cups all-purpose flour
  • 3 ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup raisins (optional, but I love zucchini cookies with raisins!)

Ingredients to make spiced zucchini cookies.

Related recipe: 4 ingredient Red Velvet Crinkle Cookies

For the cream cheese icing:

  • 4 oz cream cheese, softened (½ of a block)
  • ½ cup (one stick ) butter, softened
  • 2 cups powdered sugar
  • ¼ teaspoon vanilla extract
  • Pinch of salt (optional, skip this if using salted butter)

Ingredients to make cream cheese icing.

Related recipe: Red Velvet Mug Cakes

You'll also need:

  • Large bowls
  • A mixer
  • A large baking sheet and parchment paper
  • Measuring cups and spoons

Related recipe: Chewy Chocolate Cookies

Instructions

Make the cookie dough:

Step 1: Preheat oven to 350. Grease a baking sheet, or line it with parchment paper.

Step 2: In a large mixing bowl cream together shortening and brown sugar. Add in egg and vanilla and thoroughly mix.

Brown sugar, shortening, vanilla, and egg in a bowl.

Step 3: In a medium bowl combine the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk to mix evenly (or you can sift the ingredients together).

Ingredients to make cream cheese icing.

Step 4: Gradually incorporate your dry ingredients in your shortening mixture and mix until completely incorporated. Mix in the shredded zucchini, the dough will be thick so you may need to do this by hand.

Zucchini cookie dough in a bowl.

Step 5: After the zucchini is mixed well, fold in the raisins until evenly dispersed.

Bake the cookies:

Step 6: Using a dough scoop or spoon scoop the dough onto a cookie sheet a couple of inches apart. Gently press down on the dough to flatten a little.

Placing zucchini cookie dough on a baking sheet.

Step 7: Bake for 10-12 minutes. Place on a wire rack to cool completely before frosting. This is so important, to prevent the frosting from melting onto your cookies!

Make the frosting:

Step 8: With an electric mixer combine the cream cheese and butter until light and fluffy. 

Ingredients for cream cheese icing in a bowl.

Step 9: Add in the vanilla, and a pinch of salt and mix. Gradually add in the powdered sugar beating after each addition until all the powdered sugar is incorporated.

Cream cheese icing in a bowl.

Step 10: Frost the cooled cookies with frosting and enjoy!

Zucchini cookies cooling on a wire rack.

Related recipe: Apple Pie Cups

How to store leftover fr0sted cookies:

Allow the frosted cookies to sit for about 30 minutes until the icing sets, then store in an airtight container at room temperature for up to 3 days, or for up to 7 days in the fridge. If you have to double up the layers in your storage containers, use a piece of wax paper or parchment paper between the cookies to prevent the frosting from sticking to the cookies.

Zucchini cookies add-in ideas:

Not into cookies with raisins?? I got you. Simply skip the raisins, or try any of the following cookie add-ins:

  • Craisins (dried cranberries) - far superior to raisins, in my opinion!
  • Chopped dried apricots - these have a wonderful sweet apricot flavor
  • Mini chocolate chips - you can never go wrong with chocolate!!

Related recipe: Chocolate Protein Pancakes

More zucchini recipes to try:

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Zucchini cookies with cream cheese icing on a plate.
Print Recipe
5 from 4 votes

Spiced Zucchini Cookies with Cream Cheese Frosting

Yes, zucchini is AMAZING in cookies! It makes them soft and chewy and you won't even know it's there! These zucchini cookies are a great way to use up extra zucchini.
Prep Time30 mins
Cook Time12 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 40 cookies
Author: Kate

Ingredients

For the cookies:
  • ½ cup shortening (or use 1 stick of softened butter, if you prefer not to use shortening)
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 small zucchini, or ½ medium zucchini)
  • 2 ¼ cups all-purpose flour
  • 3 ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup raisins (optional, or add chocolate chips!)
For the cream cheese icing:
  • 4 oz cream cheese softened (½ of a block)
  • ½ cup butter softened (1 stick)
  • 2 cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 pinch salt (optional, skip this if using salted butter)

Special equipment

Instructions

Make the cookies:
  • Preheat oven to 350. Grease a baking sheet, or line it with parchment paper.
  • In a large mixing bowl cream together shortening and brown sugar. Add in egg and vanilla and thoroughly mix.
  • In a medium bowl combine the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk to mix evenly (or you can sift the ingredients together).
  • Gradually incorporate your dry ingredients in your shortening mixture and mix until completely incorporated. Mix in the shredded zucchini, the dough will be thick so you may need to do this by hand.
  • After the zucchini is mixed well, fold in the raisins until evenly dispersed.
  • Using a dough scoop or spoon scoop the dough onto a cookie sheet a couple of inches apart. Gently press down on the dough to flatten a little.
  • Bake for 10-12 minutes. Place on a wire rack to cool completely before frosting.
Make the icing:
  • With an electric mixer combine the cream cheese and butter until light and fluffy. Add in the vanilla, and a pinch of salt and mix. Gradually add in the powdered sugar beating after each addition until all the powdered sugar is incorporated.
  • Frost the cooled cookies with frosting and enjoy!

Notes

To store leftover cookies with icing: Allow the frosted cookies to sit for about 30 minutes until the icing sets, then store in an airtight container at room temperature for up to 3 days, or for up to 7 days in the fridge. If you have to double up the layers in your storage containers, use a piece of wax paper or parchment paper between the cookies to prevent the frosting from sticking to the cookies.
Try other add-ins, such as craisins, chopped dry apricots, or mini chocolate chips instead of the raisins.

Nutrition

Calories: 136kcal (7%) | Carbohydrates: 20g (7%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 3g (15%) | Trans Fat: 1g | Cholesterol: 13mg (4%) | Sodium: 92mg (4%) | Potassium: 73mg (2%) | Fiber: 1g (4%) | Sugar: 11g (12%) | Vitamin A: 115IU (2%) | Vitamin C: 1mg (1%) | Calcium: 21mg (2%) | Iron: 1mg (6%)

 

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