Description
These easy Lemon Zucchini Cookies are a refreshing treat that combines the bright flavor of lemon with the subtle sweetness of zucchini. They bake up soft and tender, perfect for any occasion.
Ingredients
Scale
- 1 cup grated zucchini, squeezed of excess moisture
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar in a large bowl until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated zucchini.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden.
- Allow cookies to cool completely.
- Whisk together powdered sugar and lemon juice for the glaze until smooth.
- Drizzle the glaze over the cooled cookies.
Notes
- Drain the zucchini well after grating to prevent a runny dough.
- Use fresh lemon zest and juice for the best flavor.
- Do not overmix the dough to ensure tender cookies.
- Cool cookies completely before glazing.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 12g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg