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Easy Lemon Zucchini Cookies Recipe

Easy Lemon Zucchini Cookies Recipe
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★★★★★

4.9 from 18 reviews

These Easy Lemon Zucchini Cookies are a delightful twist on traditional cookies, combining the fresh flavors of lemon zest and shredded zucchini for moist, tender treats. Lightly glazed with a zesty lemon icing, these cookies are perfect for a refreshing snack or dessert that balances sweetness with a hint of citrus and vegetable goodness.

Ingredients

Scale

For the Cookies:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp grated lemon zest
  • 1 cup peeled, shredded zucchini

For the Glaze:

  • 1 cup confectioners’ sugar
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions

  1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Lightly grease a cookie sheet or line it with parchment paper for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until well combined. Set aside.
  3. Cream Butter, Sugar, and Incorporate Wet Ingredients: In a large bowl, cream 3/4 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer or sturdy spoon until light and fluffy, about 2-3 minutes. Beat in 1 large egg and 1 tsp grated lemon zest until well blended.
  4. Combine Wet and Dry Ingredients, Stir in Zucchini: Gradually add the flour mixture to the butter mixture, stirring just until combined to avoid tough cookies. Gently fold in 1 cup peeled, shredded zucchini until evenly distributed.
  5. Portion and Bake the Cookies: Drop rounded tablespoonfuls of dough onto the prepared cookie sheet, spacing them a couple of inches apart. Bake for 10-12 minutes or until edges and tops are lightly browned. Remove from oven and let cookies cool on the sheet for a few minutes before transferring to a wire rack. For softer cookies, slightly underbake.
  6. Glaze and Finish the Cookies: While cookies are partially cooled, mix 1 cup confectioners’ sugar with 1 1/2 tbsp fresh lemon juice and 1/2 tsp lemon zest to make the glaze. Drizzle evenly over the cookies and allow the glaze to set before serving.

Notes

  • Be careful not to overmix the dough to keep the cookies tender.
  • Shredded zucchini should be peeled and lightly squeezed if very watery to prevent soggy cookies.
  • The glaze adds a refreshing citrus flavor but can be omitted for a lighter cookie.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute butter with a plant-based alternative.

Nutrition

Keywords: Lemon zucchini cookies, zucchini dessert, lemon glazed cookies, easy cookie recipe, summer cookies, moist cookies

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