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 in cookies
I 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.
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!)
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)
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.
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).
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.
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.
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.
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.
Step 10: Frost the cooled cookies with frosting and enjoy!
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:
- Balsamic grilled vegetable salad
- Spiralized zucchini salad
- Sheet pan shrimp and veggies pasta
- Zucchini fritters with panko breadcrumbs
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!
Spiced Zucchini Cookies with Cream Cheese Frosting
Ingredients
- 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!)
- 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
- 2 large bowls
Instructions
- 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.
- 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
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.