There’s something irresistibly comforting about biting into a soft, spiced zucchini cookie topped with a swirl of tangy cream cheese frosting—it’s like your favorite carrot cake and sugar cookie had a baby.
Zucchini Cookies with Cream Cheese Frosting: Cozy Bites from the Garden to Your Oven
There’s a special kind of joy that comes from baking with zucchini. Maybe it’s the way it transforms from a humble garden veggie into a melt-in-your-mouth treat, or maybe it’s the pure surprise on someone’s face when they take a bite of a cookie and say, “Wait—this has zucchini in it?”
These cookies are soft, cakey, warmly spiced, and slathered in silky cream cheese frosting. They remind me of late summer mornings in my grandma’s kitchen, where zucchinis from her overflowing garden ended up in everything—from muffins to fritters to cookies like these. With every bite, there’s that familiar whisper of cinnamon, a hint of vanilla, and that oh-so-satisfying creamy topping.
Whether you’re looking to sneak more veggies into dessert or just want something different and utterly delicious, these zucchini cookies will win your heart.
Key Ingredients
Zucchini
Our star ingredient! Grated zucchini brings unbeatable moisture and a tender crumb without overpowering the flavor. Be sure to blot the grated zucchini with a paper towel to avoid excess liquid that can make the cookies soggy.
Brown Sugar
Brown sugar not only sweetens but adds a deep, caramel-like richness that pairs perfectly with warm spices.
Cinnamon + Nutmeg
These cozy spices bring warmth and a touch of nostalgia. Cinnamon is dominant, while nutmeg adds complexity—don’t skip it!
Vanilla Extract
A splash of vanilla rounds out the flavor and complements the tang of the cream cheese frosting beautifully.
All-Purpose Flour
Provides the structure for these soft, cake-like cookies. Sift if you want an extra tender texture.
Cream Cheese
For the frosting! Tangy, creamy, and rich—it’s the crown jewel of this cookie. Use full-fat for the best flavor and consistency.
Powdered Sugar
Sweetens the frosting while keeping it smooth. Sift to avoid lumps.
Butter
Used in both the cookie dough and frosting, butter adds richness and helps create that soft texture you’ll love.
Step-by-Step Instructions
- Prep Your Zucchini
Grate the zucchini using the fine side of a box grater. Lightly squeeze out excess moisture with a clean kitchen towel or paper towel, but don’t dry it completely—some moisture is essential for the cookies’ softness. - Mix the Wet Ingredients
In a large bowl, cream together softened butter and brown sugar until light and fluffy. Add in the egg and vanilla, mixing well until fully combined. - Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to the wet ingredients and mix until just combined—don’t overmix! - Fold in Zucchini
Gently fold in the grated zucchini with a spatula until evenly distributed. The dough will be soft and slightly sticky—that’s exactly what you want. - Scoop and Bake
Use a cookie scoop or tablespoon to drop dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until edges are set and centers are slightly soft. Let cool completely on a wire rack. - Make the Cream Cheese Frosting
In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until fluffy. If too thick, add a splash of milk. - Frost and Serve
Once cookies are cool, spread or pipe frosting on top of each. Optionally, dust with a bit of cinnamon or finely chopped walnuts for a beautiful finish.
Serving Suggestions
Plate these cookies on a rustic wooden board or a cake stand for a charming presentation. For a special touch, top each frosted cookie with a sprinkle of cinnamon, crushed pecans, or orange zest.
Pair with:
- A chai latte or spiced tea
- Cold milk or oat milk
- Fresh fruit for a light contrast
These cookies are also perfect for potlucks, brunch spreads, or cozy tea parties!
Storage & Reheating Tips
Refrigeration
Because of the cream cheese frosting, store cookies in an airtight container in the fridge for up to 5 days. Let them come to room temp before serving for the best texture.
Freezing
- Unfrosted cookies: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Frosted cookies: Freeze on a tray until firm, then store in layers separated by parchment paper.
To serve, thaw overnight in the fridge or at room temp for 1–2 hours. Rewhip frosting if needed before using on thawed cookies.
Final Thoughts
These Zucchini Cookies with Cream Cheese Frosting are the ultimate blend of comfort and surprise—a sweet little bite that feels like home. Whether you’re using up garden zucchini or just craving something soft, spiced, and downright delicious, this recipe is sure to become a go-to.
Give them a try, make them your own, and don’t forget to let me know how they turned out in the comments!
Print
Soft Zucchini Cookies with Cream Cheese Frosting: A Moist, Melt-in-Your-Mouth Treat You’ll Crave All Year
- Total Time: 25 minutes
Description
Soft, spiced zucchini cookies topped with a rich and tangy cream cheese frosting—perfect for late summer baking or cozy year-round treats!
Ingredients
For the Cookies:
1 cup grated zucchini (lightly squeezed)
½ cup unsalted butter, softened
¾ cup brown sugar (packed)
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar (sifted)
½ tsp vanilla extract
Optional: splash of milk for thinning
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugar together until fluffy. Beat in egg and vanilla.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet mixture.
Fold in zucchini until evenly combined.
Scoop dough by tablespoonfuls onto the baking sheet. Bake for 10–12 minutes, until edges are set. Cool completely.
Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
Frost cookies once cooled. Optionally top with a sprinkle of cinnamon or chopped nuts.
Notes
Nutrition is estimated using standard calculators and may vary based on exact ingredients used.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
Nutrition
- Calories: 145 kcal
- Carbohydrates: 19g
Keywords: Soft Zucchini Cookies with Cream Cheese Frosting: A Moist, Melt-in-Your-Mouth Treat You’ll Crave All Year
FAQ
Can I make these cookies without frosting?
Absolutely! They’re delicious plain or with a dusting of powdered sugar.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works well. Make sure it includes xanthan gum for the best texture.
How do I keep my cookies from turning soggy?
Squeeze out some of the zucchini moisture and store in a single layer—not stacked—especially if frosted.
Can I add nuts or raisins?
Totally! Chopped walnuts, pecans, or golden raisins make great mix-ins.
What if I don’t have cream cheese?
Try a simple vanilla glaze with powdered sugar, milk, and a splash of vanilla extract instead.