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Soft-Baked Zucchini Cookies with Cinnamon Glaze

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These soft-baked zucchini cookies with cinnamon glaze are pillowy, tender, and perfectly spiced. Made with simple ingredients, they’re a delicious way to use up summer’s zucchini bounty.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon (for cookies)
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (squeezed dry, from about 1 medium zucchini)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • 1/2 teaspoon ground cinnamon (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Wash zucchini, trim ends, and shred on the large holes of a box grater until you have about 1½ cups loosely packed.
  3. Place shredded zucchini in a clean kitchen towel, gather corners, and twist to squeeze out as much liquid as possible. Measure out 1 cup of squeezed zucchini and set aside.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, 1 teaspoon cinnamon, and salt.
  5. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  6. Beat in egg and vanilla extract until fully combined.
  7. Gently fold the squeezed zucchini into the wet mixture using a rubber spatula.
  8. Add dry ingredients to wet mixture in two additions, stirring gently until just combined. Dough will be thick and slightly sticky.
  9. Drop rounded tablespoons (about 1.5 tablespoons each) of dough onto prepared baking sheets, spacing 2 inches apart.
  10. Bake for 10-12 minutes, until edges are lightly golden and tops look set. Centers will still look slightly soft.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. For the glaze: In a small bowl, whisk together powdered sugar, remaining ½ teaspoon cinnamon, and 2 tablespoons milk. Add more milk, 1 teaspoon at a time, until thick but drizzle-able.
  13. Drizzle glaze over completely cooled cookies. Let set for about 15 minutes before serving.

Notes

Squeeze zucchini thoroughly to remove excess moisture for best texture. Room temperature ingredients ensure proper creaming. Do not overbake; cookies should be soft and tender. Glaze only after cookies are completely cool.

Nutrition

Keywords: zucchini cookies, soft-baked cookies, cinnamon glaze, summer baking, zucchini recipe, easy cookie recipe

Find it online: https://sagestirs.com/soft-baked-zucchini-cookies-with-cinnamon-glaze/