Soft Zucchini Cookies (Print version)
Tender zucchini cookies with cinnamon, oats, and a light vanilla glaze. Soft, lightly spiced, and easy to bake.
# Ingredients:
For the cookies
01 -
1 cup (140 g) shredded zucchini, lightly squeezed
02 -
1 1/2 cups (180 g) all-purpose flour
03 -
3/4 cup (65 g) old-fashioned oats
04 -
1 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon fine salt
08 -
1/2 cup (113 g) unsalted butter, softened
09 -
1/2 cup (105 g) packed light brown sugar
10 -
1/4 cup (50 g) granulated sugar
11 -
1 large egg
12 -
1 teaspoon vanilla extract
For the glaze
13 -
1 cup (120 g) powdered sugar
14 -
1 1/2 to 2 tablespoons milk
15 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Heat the oven to 350 F and line two baking sheets with parchment. Shred the zucchini, then press it lightly in a clean towel until damp but not dripping.
02 -
In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda, and salt.
03 -
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Beat in the egg and vanilla.
04 -
Add the dry ingredients to the butter mixture and stir just until combined. Fold in the shredded zucchini until evenly mixed.
05 -
Scoop rounded tablespoons of dough 2 inches apart on the prepared pans. Bake for 10-12 minutes, until the edges are set and the tops spring back gently.
06 -
Cool on the pan for 5 minutes, then move to a rack. Whisk powdered sugar, milk, and vanilla into a thin glaze, then drizzle over fully cooled cookies.
# Good to know:
01 -
Makes about 24 soft cookies.
02 -
Measure the zucchini after shredding and lightly squeezing.
03 -
Best texture after the cookies cool completely.