Hey fellow food lovers! Nyla here, and I’m absolutely buzzing to share one of my latest kitchen obsessions with you: lemon glazed zucchini cookies! Picture this: it’s late, I’m craving something sweet but also kinda healthy (balance is key, right?), and BAM! The most amazing batch of lemon glazed zucchini cookies emerged from my oven.

These aren’t your grandma’s cookies (unless your grandma is a total flavor rebel, then maybe!). We’re talking moist, tender cookies bursting with zucchini goodness and topped with a bright, tangy lemon glaze. It’s the perfect blend of comfort and zest, and trust me, it’ll turn any meal – or snack – into something seriously special.

I’ve always been a fan of sneaking veggies into desserts, but these lemon glazed zucchini cookies? They’re on a whole other level. The zucchini adds this incredible moisture and subtle sweetness that plays so well with the lemon. It’s a flavor adventure you absolutely need to experience!

Get ready, because this lemon glazed zucchini cookies recipe is about to become your new go-to. Whether you’re a kitchen newbie or a seasoned pro, I promise you can whip these up with amazing results. So grab your aprons, and let’s dive into this deliciousness together!

INGREDIENTS You Need

Alright, let’s talk ingredients. This lemon glazed zucchini cookies ingredient list is all about bold flavors that actually work together! Don’t be scared by the zucchini – it’s the secret weapon for ultimate cookie perfection.

Here’s what you’ll need:

2 1/4 cups all-purpose flour: The base of our cookie magic. If you want to go gluten-free, a 1:1 blend works great.
1 teaspoon baking soda: For that perfect little lift.
1 teaspoon ground cinnamon: Adds a touch of warmth and spice.
1/2 teaspoon ground nutmeg: Trust me on this one; it complements the lemon beautifully.
1/2 teaspoon salt: To balance out the sweetness.
3/4 cup (1 1/2 sticks) unsalted butter, softened: Make sure it’s nice and soft for easy creaming.
1 1/2 cups granulated sugar: For sweetness, of course!
1/2 cup packed light brown sugar: Adds moisture and a caramelly depth.
2 large eggs: To bind everything together.
1 teaspoon vanilla extract: A classic flavor enhancer.
2 cups shredded zucchini: Don’t squeeze out the excess moisture – that’s where the magic happens!
For the Lemon Glaze:
- 2 cups powdered sugar: The base of our glaze.
- 1/4 cup fresh lemon juice: This is what gives our lemon cookie glaze that amazing tang.
- 1 tablespoon lemon zest: More lemon flavor? Yes, please!
- 2-3 tablespoons milk: To get the perfect consistency.

No worries if you don’t have nutmeg – I use a pinch of ground cloves all the time in my lemon glazed zucchini cookies, and it’s delicious! You can grab most of these ingredients during your normal shopping trip.

This lemon glazed zucchini cookies gets its amazing taste from the combination of warm spices and bright lemon. I love adding extra lemon zest to my lemon glazed zucchini cookies for that extra kick! Store any leftover zucchini in an airtight container in the fridge.

Let’s Make Some!

Time to get our hands dirty and make some cookie magic! These lemon glazed zucchini cookies are surprisingly easy to whip up, even on a busy weeknight.

Get Ready to Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Stir in Zucchini: Gently fold in the shredded zucchini until evenly distributed.
Drop by Spoonfuls: Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. In my kitchen, these lemon glazed zucchini cookies usually take exactly 11 minutes.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is where the magic starts happening!

Now for the Lemon Glaze:

Whisk Together: In a medium bowl, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency.
Glaze the Cookies: Once the cookies are completely cool, drizzle the lemon glaze over the tops.
Let Set: Let the glaze set for about 30 minutes before serving.

This is my favorite part of making lemon glazed zucchini cookies – watch the magic happen! While your lemon glazed zucchini cookies are doing their thing, get ready for some amazing aromas! Don’t worry if your lemon glazed zucchini cookies looks a little rustic; that’s part of their charm!

How to Serve Up This!

Okay, so you’ve got a batch of warm, lemon glazed zucchini cookies ready to go. Now what? Well, let me tell you, there are endless ways to enjoy these little gems.

I love to enjoy this lemon glazed zucchini cookies with a cold glass of milk or a cup of hot coffee. The creamy milk complements the lemon perfectly, and the coffee adds a nice warmth.

These lemon glazed zucchini cookies are perfect for those weeknight dinners that need to be special! People literally do happy dances when this lemon glazed zucchini cookies hits the table with a scoop of vanilla ice cream.

Here are some other ideas:

Potlucks: These cookies are always a hit at potlucks and parties.
Lunchboxes: A sweet treat for kids (and adults!) during the day.
Gifts: Package them up in a cute box and give them to friends and neighbors.
With tea: These cookies are divine with a cup of Earl Grey or chamomile tea.
Ice Cream Sandwiches: Put vanilla ice cream between two cookies and have an easy dessert!

For a fun fusion variation, try adding a sprinkle of cardamom to the glaze. It adds a warm, exotic note that’s seriously addictive. These lemon glazed zucchini cookies are perfect for those weeknight dinners that need to be special! If your kids love this, they’ll go crazy for these Parmesan Zucchini Muffins!

FAQs:

Got questions about making these lemon glazed zucchini cookies? I’ve got answers! I’ve experimented A LOT with this recipe, so I’ve probably encountered any issues you might be facing.

Will kitchen newbies succeed with this lemon glazed zucchini cookies? Absolutely! This recipe is super straightforward and easy to follow. Just take your time and don’t be afraid to ask questions.
Can I use frozen zucchini? Yes, but make sure to thaw it completely and squeeze out as much excess moisture as possible before using it in the recipe. Otherwise, your cookies might be too soggy.
What if I mess up my lemon glazed zucchini cookies? (Spoiler: it’ll still taste incredible!) Honestly, even if they don’t look perfect, they’ll still be delicious. Don’t stress too much about getting them exactly right.
How can I prep this lemon glazed zucchini cookies for busy weeknights? You can shred the zucchini ahead of time and store it in the fridge. You can also mix the dry ingredients together in advance.
Can I freeze these cookies? Yes! They freeze beautifully. Just make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing.
What if my glaze is too thick? Add a little more milk, one teaspoon at a time, until you reach the desired consistency.
What if my glaze is too thin? Add a little more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
Can I add chocolate chips? Of course! Chocolate chips would be a delicious addition to these cookies. I’ve tried white chocolate chips and they are awesome!

I once added a pinch of cayenne pepper to the glaze for a sweet and spicy kick – it was surprisingly good! My family loved the taste, so I keep making them regularly! For more weeknight winners that don’t sacrifice on taste, check out these Oatmeal Raisin Cookies!

CONCLUSION:

These lemon glazed zucchini cookies are more than just a recipe; they’re a little slice of happiness. I love how they bring together the comforting flavors of zucchini bread with the bright, tangy zest of lemon. It’s a flavor combination that just makes me smile.

My lemon glazed zucchini cookies Flavor Secrets:

Don’t skip the spices: The cinnamon and nutmeg add warmth and depth that really elevate the flavor.
Use fresh lemon juice and zest: It makes a HUGE difference in the glaze.
Don’t overbake: Overbaked cookies will be dry and crumbly.

Delicious lemon glazed zucchini cookies variations I’ve Tested:

Chocolate Chip: Add 1 cup of chocolate chips to the batter.
Walnut: Add 1/2 cup of chopped walnuts to the batter.
Coconut: Add 1/2 cup of shredded coconut to the batter.

The chocolate chip version is perfect for a classic treat, the walnut version adds a nice crunch, and the coconut version gives them a tropical twist.

I encourage you to trust your taste buds and get creative with this recipe. Don’t be afraid to experiment with different flavors and ingredients. The most important thing is to have fun and enjoy the process!

I’m so excited for you to try these lemon glazed zucchini cookies. I know you’re going to love them as much as I do. Happy baking, fellow food lovers! And remember, it’s a summer cookies you will love

For a different but similar zucchini flavor, try Pillowy Soft Zucchini Cookies (One-Bowl Recipe!) – foodiecrush: Pillowy Soft Zucchini Cookies (One-Bowl Recipe!) – foodiecrush. Or, you can also make Lemon Zucchini Cookies – Good Dinner Mom Lemon Zucchini Cookies – Good Dinner Mom or LEMON ZUCCHINI COOKIES – Family Cookie Recipes LEMON ZUCCHINI COOKIES – Family Cookie Recipes.

If you enjoyed this, you will also enjoy lemon raspberry cookies. And definitely, don’t forget to make this easy zucchini cookie recipe!

lemon glazed zucchini cookies

Print Recipe

These soft and chewy lemon glazed zucchini cookies are a delightful way to use up summer’s bounty. The bright lemon glaze adds a tangy sweetness that complements the subtle zucchini flavor.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups grated zucchini, excess moisture squeezed out
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice
1/2 teaspoon lemon zest

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Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the grated zucchini.
Drop by rounded tablespoons onto prepared baking sheets.
Bake for 10-12 minutes, or until edges are lightly golden.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Make the Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
Drizzle the glaze over the cooled cookies. Let the glaze set before serving.

Notes

For an extra touch, sprinkle a little lemon zest on top of the glaze before it sets.