lemon glazed zucchini cookies
These soft and chewy lemon glazed zucchini cookies are a delightful way to use up summer’s bounty. The bright lemon glaze perfectly complements the subtle sweetness of the zucchini, making them irresistible.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, excess moisture squeezed out
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated zucchini.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Drizzle glaze over cooled cookies. Let glaze set before serving.
Notes
For an extra burst of flavor, add 1/2 cup of chopped walnuts or pecans to the cookie dough.