Zucchini Cookies with Cream Cheese Frosting
Ingredients
The cookies
-
1 3/4
cup
all-purpose flour
-
2
Tbsp
all-purpose flour
-
1
tsp
baking powder
-
¼
tsp
baking soda
-
½
tsp
salt
-
1
tsp
ground cinnamon
-
¼
tsp
ground nutmeg
-
¼
tsp
ground ginger
-
½
cup
unsalted butter
-
⅔
cup
granulated sugar
-
⅓
cup
packed light-brown sugar
-
1
large
egg
-
1 ½
tsp
vanilla extract
-
1 ½
cups
shredded zucchini
The cream cheese frosting
-
6
oz
cream cheese
-
6
oz
unsalted butter
-
1 ⅓
cups
powdered sugar
-
½
tsp
vanilla extract
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a stand mixer, beat together the butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and vanilla to the butter mixture and mix well.
- Gradually mix in half of the flour mixture, then add the zucchini, and finish mixing in the remaining flour.
- Drop the batter by 2 tablespoons onto lined baking sheets, spacing them 2 inches apart.
- Bake for 10 to 13 minutes, until soft to the touch.
- Cool on the baking sheet for 2 minutes before transferring to a wire rack.
- Once cooled, frost the cookies with cream cheese frosting and optionally sprinkle with cinnamon and nutmeg.
Nutrition Facts (estimated)
Servings
24
Calories
210
Total fat
12g
Total carbohydrates
24g
Total protein
2g
Sodium
90mg
Cholesterol
40mg
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