Description
Delight in these soft and moist Lemon Glazed Zucchini Cookies, combining the subtle freshness of zucchini and lemon with a sweet cinnamon-spiced cookie base. Topped with a tangy lemon glaze, these cookies are perfect for a unique dessert or snack that offers a refreshing twist on classic zucchini desserts.
Ingredients
Units
Scale
For the cookies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup zucchini, grated (on the large side of a box grater)
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup old-fashioned whole rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
For the lemon glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 2 teaspoons butter, melted
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C) and grease a large sheet pan with non-stick spray to prevent the cookies from sticking.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, grated zucchini, egg, lemon juice, and vanilla extract until well combined.
- Add dry ingredients: Stir in the all-purpose flour, rolled oats, baking soda, cinnamon, and kosher salt using a spatula, mixing until the dough is uniform and all dry ingredients are fully incorporated.
- Scoop cookies: Using a small cookie scoop (about 2 tablespoons), place portions of the dough on the prepared sheet pan, spacing them a few inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn slightly golden brown.
- Prepare the lemon glaze: While the cookies are baking, combine the powdered sugar, lemon juice, and melted butter in a medium bowl. Whisk well until smooth and glossy.
- Cool and glaze: Allow the baked cookies to cool completely on a wire rack. Once cooled, use a fork to drizzle the lemon glaze evenly over the tops of each cookie.
Notes
- Storage: Keep the cookies in an airtight container in the refrigerator for up to 5 days to maintain their soft and moist texture.
- Freezing: These cookies freeze well for up to 3 months; thaw in the fridge before enjoying.
- Grating zucchini on the larger side retains more moisture and texture in the cookies.
- Make sure the cookies cool completely before glazing to prevent the glaze from melting.
- For a stronger lemon flavor, zest some lemon peel into the dough or glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 119
- Sugar: 18g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 18mg
