Zucchini Lemon Drop Cookies
Brighten up your baking routine with these irresistibly soft and citrusy Zucchini Lemon Drop Cookies! Bursting with fresh lemon zest and juice, these cookies strike the perfect balance between sweet and tangy, while finely shredded zucchini adds moisture and a touch of wholesome goodness. The delicate lemon glaze drizzled on top takes these treats to a whole new level of indulgence. Quick to prepare and bake in just 12 minutes, these cookies are a delightful way to use up summer zucchini. Perfect for tea parties, afternoon snacks, or a refreshing twist on dessert, these Zucchini Lemon Drop Cookies are sure to become a new favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 unit large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup zucchini (finely shredded and excess moisture squeezed out)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Fold in the shredded zucchini gently using a spatula until evenly distributed in the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will remain soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Drizzle the lemon glaze over the cooled cookies using a spoon, or dip the tops of the cookies into the glaze for a thicker coating.
Allow the glaze to set for 15-20 minutes before serving. Enjoy your Zucchini Lemon Drop Cookies!
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 523.2 g | 190% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 329.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 148 mg | 11% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1095 mg | 23% | |
*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.
