Easy Lemon Zucchini Cookies
Light, tender cookies bursting with bright lemon flavor, with moisture added by a secret ingredient (zucchini!). Simple to whip up and perfect for summer.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Medium bowl
- Whisk
- Large mixing bowl
- Mixer
- Microplane
- Small bowl
- Wire rack
- Spoon (for drizzling)
- Offset spatula (optional, for spreading glaze)
- Clean kitchen towel or paper towels (for squeezing zucchini)
- Airtight container (for storage)
- Freezer bag (optional, for freezing)
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 tsp grated lemon zest
- 1 cup peeled, shredded zucchini
Glaze
- 1 cup confectioners’ sugar
- 1.5 tbsp fresh lemon juice
- 0.5 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together softened butter and granulated sugar using a mixer until light and fluffy.
- Beat in the egg and grated lemon zest until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the shredded zucchini.
- Drop spoonfuls of dough onto prepared baking sheets, spacing slightly.
- Bake for about 10-12 minutes, until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- While cookies cool, whisk together confectioners’ sugar, fresh lemon juice, and lemon zest in a small bowl until smooth.
- Once cookies are completely cool, drizzle or spread glaze over them.
- Let the glaze set before serving.
Notes
Tips for Success:
- Squeeze excess liquid from shredded zucchini using a clean kitchen towel or paper towels to prevent soggy cookies.
- Don't overmix the dough once dry ingredients are added; mix just until combined.
- Ensure cookies are completely cool before applying glaze to prevent melting.
- Use room temperature butter and egg for smooth, even creaming. Storage:
- Store glazed cookies in an airtight container at room temperature for 3-4 days.
- Store in the fridge for up to a week. Freezing:
- Unglazed cookies can be frozen in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and glaze before serving.
- Squeeze excess liquid from shredded zucchini using a clean kitchen towel or paper towels to prevent soggy cookies.
- Don't overmix the dough once dry ingredients are added; mix just until combined.
- Ensure cookies are completely cool before applying glaze to prevent melting.
- Use room temperature butter and egg for smooth, even creaming. Storage:
- Store glazed cookies in an airtight container at room temperature for 3-4 days.
- Store in the fridge for up to a week. Freezing:
- Unglazed cookies can be frozen in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and glaze before serving.