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Lemon Zucchini Cookies Recipe

Lemon Zucchini Cookies Recipe
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★★★★★

5.1 from 14 reviews

These Lemon Zucchini Cookies are a delightful blend of moist zucchini and refreshing lemon zest, perfect for a sweet treat with a hint of citrus. Soft and slightly chewy, these cookies can be topped with a tangy lemon glaze or a rich lemon buttercream frosting. Great for spring and summer baking, they offer a unique twist on traditional cookies with added moisture and subtle vegetable nutrition.

Ingredients

Scale

Cookie Dough

  • 6 tbsp unsalted butter (softened)
  • ¾ cups granulated sugar
  • 1 large egg
  • ¾ cups zucchini, unpeeled, grated (from one medium zucchini)
  • 1 tsp lemon juice (fresh squeezed)
  • 1 ⅔ cups all-purpose flour
  • 1 tbsp lemon zest
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup walnuts (chopped) (optional)

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 1 tbsp lemon juice (freshly squeezed)
  • 2–3 tbsp heavy cream

Lemon Buttercream Frosting

  • ½ cup unsalted butter (1 stick) (softened)
  • 2 ¼ cups confectioners’ sugar
  • 1 tbsp lemon juice
  • 1 tbsp heavy cream (more as needed if frosting is too thick)
  • 1 tsp lemon zest
  • 1 dash salt (to taste)

Instructions

  1. Make the Cookies: Preheat the oven to 375 ℉ (190 ℃) and line a baking sheet with parchment paper. In a medium mixing bowl or stand mixer bowl, cream together the softened butter and granulated sugar for about 3 minutes until light and fluffy. Add the egg and mix briefly for a few seconds. Incorporate the grated zucchini and lemon juice, stirring until just combined.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, lemon zest, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing gently until you still see streaks of flour—avoid overmixing to keep cookies tender.
  3. Add Walnuts (Optional): Fold in the chopped walnuts now if using, mixing for an additional 20 seconds to distribute evenly.
  4. Shape and Bake: The dough will be quite wet. Drop tablespoonfuls of dough onto the prepared baking sheet about 2 inches apart. Bake for 9-10 minutes, until cookies have spread slightly and the tops no longer appear wet. Remove from the oven and let cool on the baking sheet while you prepare the topping.
  5. Prepare Lemon Glaze (Optional): In a medium bowl, stir together the confectioners’ sugar and lemon juice. Gradually add heavy cream until you reach a spreadable consistency. Spread the glaze over the cooled cookies. Optionally, sprinkle extra lemon zest on top. Allow glaze to set for about an hour before stacking.
  6. Prepare Lemon Buttercream Frosting (Optional): Using a stand mixer or electric beaters, cream the softened butter on medium speed until light and fluffy (about 2 minutes). Add confectioners’ sugar, lemon juice, heavy cream, lemon zest, and a dash of salt. Mix on low speed for 30 seconds, then increase to high and beat until airy, approximately 2 minutes. Adjust consistency by adding more sugar if too thin or more cream if too thick.
  7. Frost the Cookies: Use a piping bag or a sandwich bag with the corner cut off to pipe the lemon buttercream onto cooled cookies, or spread with an offset spatula or knife. Garnish with lemon zest and a sprinkle of granulated or decorator’s sugar.
  8. Store the Cookies: Store glazed or frosted cookies in an airtight container in the refrigerator for up to 3 days. Unfrosted cookies can be frozen in airtight containers for up to 3 months; thaw overnight in the fridge before frosting. Lemon glaze should be made fresh; buttercream frosting can be refrigerated for one week or frozen for up to 3 months. Thaw frozen frosting overnight in the fridge, then bring to room temperature and stir before use.

Notes

  • Grate the zucchini unpeeled for moisture and added nutrition; excess liquid should be minimal but don’t squeeze out the moisture.
  • Do not overmix the batter once the dry ingredients are added to keep cookies tender and soft.
  • Walnuts are optional and can be replaced with other nuts or omitted completely for nut-free cookies.
  • The cookies are moist and soft, not crunchy – this is the desired texture.
  • Lemon glaze is lighter and simpler while buttercream frosting is richer and more decadent.
  • Store cookies properly to maintain freshness; freezing unfrosted cookies extends shelf life.

Nutrition

Keywords: lemon zucchini cookies, lemon cookies, zucchini dessert, lemon glaze, lemon buttercream, moist cookies, spring baking, vegetable cookies

Find it online: https://thefoodrecipe.com/lemon-zucchini-cookies-recipe/