Lemon Zucchini Cookies
Brighten up your dessert table with these delightful Lemon Zucchini Cookies, a unique twist on classic citrus treats! These soft, cake-like cookies combine the subtle sweetness of grated zucchini with the zesty punch of fresh lemon juice and lemon zest. The result is a perfectly moist cookie that's both refreshing and satisfying. Topped with a simple yet tangy lemon glaze, these cookies are a summer-inspired treat that's ideal for parties, afternoon snacks, or anytime you’re craving something light and indulgent. Easy to prepare in under 30 minutes, these cookies are a creative way to incorporate zucchini into your baking. Perfect for showcasing garden-fresh ingredients, they’re sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup zucchini, finely grated and patted dry
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg to the butter and sugar mixture and beat until well combined.
Mix in the lemon zest, lemon juice, and vanilla extract until incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
Gently fold in the grated zucchini until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice to make a smooth glaze.
Once the cookies are completely cooled, drizzle the lemon glaze over the tops of the cookies using a spoon or a piping bag.
Let the glaze set for about 10-15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 5% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 13.4 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 31 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
