Soft, spiced zucchini cookies topped with a rich and tangy cream cheese frosting—perfect for late summer baking or cozy year-round treats!

Scale

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

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.

Nutrition is estimated using standard calculators and may vary based on exact ingredients used.

Keywords: Soft Zucchini Cookies with Cream Cheese Frosting: A Moist, Melt-in-Your-Mouth Treat You’ll Crave All Year