Description
Easy lemon zucchini cookies are soft, moist, and bursting with lemon flavor. They’re simple to make and perfect for a quick treat.
Ingredients
Scale
- 6 tbsp unsalted butter, softened
- ¾ cups granulated sugar
- 1 large egg
- ¾ cups zucchini, unpeeled, grated
- 1 tsp lemon juice, fresh squeezed
- 1 ⅔ cups all-purpose flour
- 1 tbsp lemon zest
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup walnuts, chopped (optional)
- Glaze (if using):
- 1 cup confectioners’ sugar
- 1 tbsp lemon juice, freshly squeezed
- 2–3 tbsp heavy cream
- Lemon Buttercream Frosting (if using):
- ½ cup unsalted butter (1 stick), softened
- 2 ¼ cups confectioners’ sugar
- 1 tbsp lemon juice
- 1 tbsp heavy cream
- 1 tsp lemon zest
- 1 dash salt to taste
Instructions
- Preheat the oven to 375 ℉. Line a baking sheet with parchment.
- In a medium mixing bowl, cream together the butter and sugar, about 3 minutes. Add the egg and mix briefly, then add the zucchini and lemon juice. Mix until just combined.
- In a separate bowl, combine flour, lemon zest, baking powder, baking soda, and salt. Gradually add the flour mixture to the wet ingredients and mix until streaks of flour are still visible.
- If using chopped walnuts, add them now and mix for another 20 seconds.
- Drop the dough by tablespoonfuls onto the prepared baking sheet, about 2 inches apart.
- Bake for 9-10 minutes until the cookies have spread slightly and the tops no longer look wet.
- Remove the cookies from the oven and let them cool while preparing the glaze or buttercream frosting.
- To make the glaze (if using): Place confectioners’ sugar in a bowl and stir in the lemon juice. Add cream, a little at a time, until desired consistency is reached. Spread the glaze on the cookies and sprinkle with lemon zest if desired. Let the cookies set for about an hour before stacking.
- To make the Buttercream frosting (if using): Cream the butter until light and fluffy on medium speed, about 2 minutes. Add confectioners’ sugar, lemon juice, heavy cream, lemon zest, and salt. Mix on low for about 30 seconds. Increase to high speed and beat until light and airy, about 2 minutes. Adjust sugar or cream for desired thickness.
- Using a piping bag or sandwich bag, pipe the buttercream onto the cooled cookies. Or spread the buttercream using a spatula or knife. Sprinkle lemon zest and granulated sugar on top.
Notes
- Whether glazed or frosted, store the cookies in an airtight container in the fridge for about 3 days.
- Unfrosted cookies may be frozen in airtight storage for up to 3 months. Thaw in the fridge overnight before frosting.
- The glaze should not be made ahead of time.
- The buttercream may be refrigerated for a week and frozen for up to 3 months. Thaw in the fridge overnight and bring to room temperature before using. Stir well to fluff it up.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg