Description
Soft, chewy, and kissed with citrus, these Lemon Zucchini Cookies pack sunny lemon zest and finely shredded zucchini for naturally moist, tender cookies. Finish with a bright lemon glaze for an elegant touch—perfect for picnics, after-school snacks, or a light dessert.
Ingredients
Scale
Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 1 cup finely shredded zucchini (lightly squeezed of excess moisture)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Finely grate zucchini and gently squeeze out excess moisture (do not over-squeeze).
- Wet ingredients: Cream butter and sugar until light and fluffy (2–3 minutes). Beat in egg, vanilla, and lemon zest. Fold in shredded zucchini.
- Dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to wet mixture and mix just until combined. If dough seems very soft, chill 10–15 minutes.
- Scoop & bake: Drop rounded tablespoonfuls (or use a small cookie scoop) 2 inches apart on prepared sheets. Bake 10–12 minutes, until edges are set and just starting to turn golden; centers will remain soft. Cool 5 minutes on pan, then transfer to a rack.
- Glaze (optional): Whisk powdered sugar with lemon juice (and zest, if using) until smooth. Drizzle over cooled cookies and let set.
Notes
- Do not peel the zucchini: the green flecks add lovely color and disappear into the dough.
- Moisture matters: Lightly squeeze zucchini—over-drying can yield dense cookies.
- Flavor swaps: Try lime or orange zest, fold in white chocolate chips, or add chopped nuts for crunch.
- Texture tips: Avoid overmixing once flour is added to keep cookies soft and tender.
- Storage: Airtight at room temp up to 4 days; refrigerate up to 7 days; freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American