Zucchini Cookies And Cream Cheese Frosting
From krumkake 16 years ago
- 12 minutes to make
- Serves 36
Another great recipe gleaned from a good neighbor when we lived in Missouri…and another great way to use up that abundant zucchini! I always like to make a batch of these (and the sweet zucchini pie) as soon as I am given some zucchini. Read more They freeze so well, and always make a moist, soft cookie. See less
Ingredients
- Cookies: shopping list
- 1 cup white sugar shopping list
- ¼ cup brown sugar shopping list
- ½ cup butter, softened shopping list
- 1 egg shopping list
- 2 cups flour shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon cinnamon shopping list
- ½ teaspoon apple pie spice shopping list
- ½ teaspoon salt shopping list
- 1 cup grated zucchini (I prefer to peel it before grating) shopping list
- Cream Cheese Frosting: shopping list
- 4 ounces cream cheese, softened shopping list
- 4 tablespoons butter, softened shopping list
- 1 teaspoon vanilla extract shopping list
- 2 cups or more powdered sugar shopping list
- enough milk or half-and-half to thin the frosting, if needed, to spreading consistency shopping list
How to make it
- For the cookies, cream together both sugars and butter; stir in egg until well blended.
- Mix dry ingredients together in a separate bowl.
- Add dry ingredients alternately with the grated zucchini, to the creamed mixture, mixing until all ingredients are well blended.
- Drop batter by spoonfuls onto lightly greased cookie sheets.
- Bake cookies at 375 degrees for about 11 to 14 minutes, until they test done.
- Remove cookies from pan to waxed paper to cool; cool completely before frosting.
- To make the frosting, cream together softened cream cheese, butter and vanilla until well blended.
- Stir in enough powdered sugar to make the frosting the right consistency; add a bit of milk or half-and-half if you need to thin it out.
- Lightly frost cooled cookies with the frosting.
The Rating
Reviewed by 10 people-
Oh yummmmm Krumkake... I LOVE zucchini and these cookies are at the top of my list to bake. Thank you so very much for sharing this excellent recipe.
chacha
in New York loved it
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Oh yummmmmmmmm is right krum i love it!!!! just flying by to check out this wonderful recipe ive been staring at on my last night here in ohio..i will be moving to calif .so ill be back on the end of august.take care and quit posting such good recip...more
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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These sound fabulous....I think the zucchini must be the most versatile veggie going, great post.
debwin
in Toronto loved it
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