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Are you looking for a delicious and unique treat to add to your baking repertoire? Look no further than these mouthwatering soft Zucchini Cookies with Cream Cheese Frosting. Not only is it a delicious sweet snack, it also packs a nutritious punch. Rich in vitamins A, C and K, zucchini is a great way to get a healthy dose of nutrients in a delicious indulgence.
In this article, you’ll learn to make these amazingly tasty cookies from scratch. So get ready to experience an unforgettable treat that looks and tastes like a million bucks!
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Soft cookies
I used to have a boss who would only eat soft cookies. No hard cookies for her!
Well, she would adore these cookies. Soft and cake-like.
My husband said they reminded him of muffins. I can see that.
Little muffin-top cookies.
And, with all the veggies, nuts, and coconut in these cookies, you could totally eat them for breakfast.
Recipe Notes
Grate the zucchini on the large holes of a box grater or in a food processor, whichever is easier for you. It was about 1 medium zucchini to get 1 cup of grated zucchini.
I used red walnuts that I got at Sprouts Market. They were really pretty, but any kind of walnuts will work. So don’t get too hung up on the color of the walnut.
Mix the cookies how you like
I always make cookies using a sturdy fork (I’m old-school like that with cookies!) to cream the butter and sugar (or in this case the butter and jelly), but you can use a hand mixer or a stand mixer if you prefer.
With that, here’s a great summer cookie that you can eat for snack, or not feel bad about eating for breakfast. And, it’s a great way to use up some squash from your garden!
The cream cheese frosting recipe below is for a full batch of Cream Cheese Frosting. I prefer a light spread of frosting on my cookies, so I like to make half a batch. It’s up to you how much you use on each cookie. If you find you have leftover frosting it’s great on cinnamon rolls, cake, crackers (especially wheat thins [weird I know, but trust me on this!]), or just eaten with a spoon!
Recipe
Soft Zucchini Cookies with Cream Cheese Frosting
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt
- ½ cup (1 stick) unsalted butter at room temperature
- 1 cup mint jelly
- 1 cup grated zucchini
- 1 large egg
- 1 cup chopped walnuts
- 1 cup unsweetened shredded or sliced coconut
Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup (1 stick) unsalted butter at room temperature, and cut into small cubes
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl stir together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and jelly until well blended and lightened in color. Add grated zucchini and egg, and mix well. Stir in dry ingredients until well blended. Gently stir in nuts and coconut.
- Drop batter in 1 tablespoon mounds, about 1-inch apart on cookie sheets covered with a Silpat or parchment paper. Bake until cookies are lightly browned, about 12 to 15 minutes, rotating pan positions halfway through baking. Carefully remove cookie trays from oven and place trays on a cooling rack. Allow cookies to cool on the trays for a minute or two before removing them from the trays to the cooling rack directly, this allows them to set up a bit.
Frosting
- Place the cream cheese in a large mixing bowl. Using a hand mixer or a stand mixer, beat until smooth. Add the butter, and continue beating until smooth and well blended. Add powdered sugar and vanilla, and beat until just combined.
Frost cookies
- Once cookies have cooled, frost them with cream cheese frosting, and garnish with an additional walnut piece if desired.
- Store cooled and frosted cookies in an airtight container in the fridge for up to 2 days. To store more than a few days, freeze unfrosted cookies.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
joss
can i use something other than mint jelly? family is not a fan
culinaryginger
I love these. I think I could eat 3 or 5 with my morning tea, I have to try this recipe.
Debi
Joss, the mint flavor is very minor in these. Like almost nothing. That being said, if you just don’t want to risk it, I think lemon marmalade or orange marmalade would also be lovely! I haven’t tried it, but I was thinking about it after I made these that it would work. Let me know if you try those. Oh, or apricot jam as well!
peter @feedyoursoultoo
Interesting with the zucchini. The pic is beautiful.
justine fontinell
You’re so inventive! These look lovely.
christine (@foodyschmoody)
I love these! I just talked my kids into eating zucchini bread yesterday and I hope if I make these little lovelies they will eat these too!
pattyanderson54
I would have never thought of a cookie for zucchini – love this.
Kavey
Now I know courgette cake but had never seen cookies, love the idea!
Florian@ContentednessCooking.com
They look beyond amazing, yum! Perfect combination and your pictures are beautiful as alway
fearlessdining
These cookies look incredible…and stealthy. My kids won’t even know the zucchini is there.
recipesfromapantry
I cant wait for my Zucchinis to start coming for me to make these.
fearlessdining
Beautiful recipe…I love how healthy you made these with the zucchini 🙂
Dan from Platter Talk
I love this new use for zucchini; even our kids are going to like this one! Nice job!!
Joanne/WineladyCooks
I never thought to make a zucchini cookie, but I’m on it “now”!. They sound delicious.
Angela
I cannot get enough zucchini recipes this time of year! Love love love this one!!!!
KC the Kitchen Chopper
Veggies and cheese! Can’t go wrong with this combo. I like soft cookies much better than crunchy one’s. The cream cheese frosting sounds like a winner!
Manila Spoon
These look delicious and the perfect excuse to make the kids eat their veggies! 🙂
homemadefoodjunkie
Debi, These look amazing! I LOVE zucchini cookies. Those soft luscious flavorful treats are looking fantastic with a dollop of cream cheese frosting and a walnut on top!
Healing Tomato
I, too, am a soft cookie type of person. If it is a hard cookie, I must have milk to dunk it in. I have never tried red walnuts and zucchini together. This will be a fun experiment. Great recipe, Debbie.
taranoland
I want these bad, great idea for a cookie.