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lemon glazed zucchini cookies

Lemon Glazed Zucchini Cookies
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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.

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

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in egg and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the grated zucchini.
  7. Drop by rounded tablespoons onto prepared baking sheets.
  8. Bake for 10-12 minutes, or until edges are lightly golden.
  9. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  10. 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.
  11. 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.

Find it online: https://grilldrip.com/lemon-glazed-zucchini-cookies/