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Easy Lemon Zucchini Cookies Recipe

Easy Lemon Zucchini Cookies Recipe
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★★★★★

4.8 from 11 reviews

These Easy Lemon Zucchini Cookies combine the freshness of lemon zest and juice with the subtle moisture of shredded zucchini to create soft, flavorful cookies perfect for a light dessert or snack. The tender crumb and bright citrus glaze make these cookies a delightful treat that’s both refreshing and comforting.

Ingredients

Scale

For the Cookies:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp grated lemon zest
  • 1 cup peeled, shredded zucchini

For the Glaze:

  • 1 cup confectioners’ sugar
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions

  1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Prepare a cookie sheet by greasing it lightly or lining it with parchment paper for easy cleanup.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Whisk well to evenly distribute the ingredients, then set aside.
  3. Cream Butter, Sugar, and Incorporate Wet Ingredients: In a large bowl, cream 3/4 cup softened unsalted butter and 3/4 cup granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer or sturdy spoon. Add 1 large egg and 1 tsp grated lemon zest, continuing to beat for another 2-3 minutes until well blended. Zesting the lemon directly over the bowl helps capture all fragrant oils.
  4. Combine Wet and Dry Ingredients, Stir in Zucchini: Gradually add the dry flour mixture to the butter mixture, stirring just until combined to avoid tough cookies. Fold in 1 cup peeled, shredded zucchini evenly with a spatula.
  5. Portion and Bake the Cookies: Drop cookie dough by rounded tablespoonfuls onto the prepared sheet, spacing cookies a couple of inches apart. Bake for 10-12 minutes until edges and tops are lightly browned. Remove and cool on the baking sheet for a few minutes before transferring to a wire rack. Slightly underbaking them will yield softer cookies.
  6. Prepare and Apply the Glaze: In a small bowl, mix 1 cup confectioners’ sugar with 1 1/2 tbsp fresh lemon juice and 1/2 tsp lemon zest until smooth. Once cookies are completely cooled, drizzle or brush the glaze over the top for a bright, sweet finish.

Notes

  • Use peeled zucchini to prevent extra moisture that can affect cookie texture.
  • Do not overmix the dough to keep cookies tender and soft.
  • Underbaking slightly is recommended for a moister cookie.
  • The lemon glaze can be adjusted by adding more powdered sugar for a thicker consistency.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: lemon zucchini cookies, easy zucchini cookies, lemon dessert, soft cookies, zucchini dessert

Find it online: https://bakedbylisa.com/easy-lemon-zucchini-cookies-recipe/