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lemon glazed zucchini cookies

Mouthwatering lemon glazed zucchini cookies
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These soft and chewy lemon glazed zucchini cookies are the perfect way to use up your summer zucchini. The bright lemon glaze adds a refreshing touch to these delightful treats.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, excess moisture squeezed out
  • 1/2 cup chopped walnuts or pecans (optional)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the grated zucchini and nuts (if using).
  7. Drop by rounded tablespoons onto the prepared baking sheets.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the Lemon Glaze:

  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
  2. Once the cookies are completely cool, drizzle the lemon glaze over the tops.
  3. Let the glaze set before serving.

Notes

For an extra touch of flavor, add a pinch of cardamom to the cookie dough. These cookies are best enjoyed within 2-3 days.

Find it online: https://justflowe.com/lemon-glazed-zucchini-cookies/