Print

Soft-Baked Lemon-Glazed Zucchini Cookies

lemon-glazed zucchini cookies - featured image
Print Recipe

These soft-baked lemon-glazed zucchini cookies offer a tender, moist texture with a bright lemon glaze that perfectly balances the subtle earthiness of zucchini. A quick and easy treat perfect for summer gatherings and everyday indulgence.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest (about 1 large lemon, finely grated)
  • 1 cup (120g) grated zucchini, squeezed dry (medium-sized zucchini, no seeds)
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (adjust to taste)
  • 1 teaspoon lemon zest (optional, for extra zing)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Grate zucchini finely using a box grater. Place in a clean kitchen towel and squeeze out excess moisture (2-3 minutes).
  3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy, about 3 minutes using an electric mixer on medium speed.
  5. Beat in the egg until fully incorporated, then add vanilla extract and lemon zest. Mix until smooth and fragrant.
  6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
  7. Gently fold the grated zucchini into the batter with a spatula, ensuring even distribution without deflating the batter.
  8. Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  9. Bake for 12-15 minutes, or until edges are set and tops look slightly puffed but not browned. Cookies should feel soft but not sticky when lightly touched.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
  11. While cookies cool, whisk powdered sugar with lemon juice and zest until smooth and pourable. Adjust thickness by adding more powdered sugar or lemon juice if needed.
  12. Drizzle or spread glaze over cooled cookies. Let sit for at least 15 minutes so glaze sets before serving or storing.

Notes

Squeeze zucchini thoroughly to avoid soggy cookies. Start checking cookies at 11 minutes if your oven runs hot to prevent overbaking. Use a piping bag or small spoon for neat glaze application. Let glaze set fully before stacking cookies. For gluten-free, substitute flour with 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free margarine or coconut oil and dairy-free powdered sugar.

Nutrition

Keywords: lemon cookies, zucchini cookies, soft-baked cookies, lemon glaze, summer cookies, tender cookies, vegetable cookies, easy baking

Find it online: https://ariaappetite.com/soft-baked-lemon-glazed-zucchini-cookies-easy-recipe-for-tender-texture/