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Soft Lemon Glazed Zucchini Cookies

Soft Lemon Glazed Zucchini Cookies - featured image
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Soft, cakey cookies made with fresh zucchini and bright lemon, topped with a zingy lemon glaze. Ready in just 20 minutes, they’re the perfect way to use up summer squash.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (from 1 medium zucchini), squeezed dry
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Wash zucchini, trim ends, and grate using large holes of a box grater. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Beat in egg, vanilla extract, lemon zest, and 1 tablespoon lemon juice until just combined.
  6. Fold in squeezed-dry grated zucchini with a rubber spatula until evenly distributed.
  7. Add dry ingredients to wet ingredients in two additions, folding gently after each until no streaks of flour remain. Do not overmix.
  8. Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are lightly golden and tops are set. Centers should look slightly underdone.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. While cookies cool, make glaze: In a small bowl, whisk together powdered sugar and 2 tablespoons lemon juice. Add more lemon juice if too thick, or more powdered sugar if too thin. Stir in optional lemon zest.
  12. Once cookies are completely cool, drizzle glaze over tops using a spoon or small whisk. Let glaze set for 10-15 minutes before serving.

Notes

Squeeze zucchini very dry to avoid soggy cookies. Use room temperature ingredients for best results. Do not overmix batter. Check oven temperature with an oven thermometer. Cookies can be frozen glazed or unglazed for up to 3 months.

Nutrition

Keywords: zucchini cookies, lemon cookies, soft cookies, summer dessert, easy cookie recipe, zucchini recipe

Find it online: https://novanosh.com/soft-lemon-glazed-zucchini-cookies-easy-20-minute-recipe/