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Tender Lemon Glazed Zucchini Cookies

lemon glazed zucchini cookies - featured image
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Soft-baked zucchini cookies with a bright lemon glaze, offering a tender crumb and moist texture perfect for spring and summer treats.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup grated fresh zucchini (about 1 medium zucchini), lightly squeezed to remove excess moisture
  • 2 tsp lemon zest
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 1 cup (120g) powdered sugar
  • Optional: pinch of ground cinnamon or nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Grate the zucchini using the fine side of a box grater. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture, leaving it damp but not dripping.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
  4. Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and lemon zest. Add optional cinnamon or nutmeg if desired.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  7. Fold in the grated zucchini carefully, distributing it evenly through the dough.
  8. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 12-14 minutes until edges are set and tops look matte but not browned. Centers should remain soft.
  10. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Prepare the lemon glaze by whisking together powdered sugar and fresh lemon juice until smooth and pourable but thick enough to coat the back of a spoon.
  12. Drizzle the glaze over the cooled cookies using a spoon or small spatula. Let the glaze set for 15-20 minutes before serving.

Notes

Do not over-squeeze the zucchini to keep cookies moist. Cream butter and sugar properly for a tender crumb. Watch bake time closely to avoid drying out. Glaze cookies only when fully cooled to prevent melting. Chilling dough for 15-20 minutes helps prevent spreading and improves shape.

Nutrition

Keywords: zucchini cookies, lemon glaze, soft-baked cookies, spring dessert, summer cookies, tender cookies, zucchini dessert

Find it online: https://wigglebite.com/tender-lemon-glazed-zucchini-cookies-recipe-5-easy-steps-for-soft-baked-goodness/