Soft Zucchini Cookies with Cream Cheese Frosting
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.
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 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!
- 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, recipe below
- 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.
- 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.
- Makes about 45 cookies, depending on how large your spoonfuls are
The 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!
- 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
- 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.
- Nutrition analysis on this is for the whole batch