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Soft Lemon Zucchini Cookies: Best Easy Homemade Recipe

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These soft lemon zucchini cookies with lemon glaze are incredibly moist, bright, and refreshing. Made with simple pantry ingredients, they’re the perfect summer treat that hides a whole cup of zucchini.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 tablespoons fresh lemon zest (from about 2 large lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry (about 1 medium zucchini)
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Shred and squeeze the zucchini: Wash zucchini, trim stem end, and shred using a box grater or food processor. Place 1 cup loosely packed shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink until barely any liquid comes out.
  3. Zest and juice the lemons: Zest two lemons to get 2 tablespoons for the cookies and 1 teaspoon for the glaze. Juice lemons to get about ¼ cup total; set aside 2 tablespoons for the cookies and the rest for the glaze.
  4. Whisk dry ingredients together: In a medium bowl, combine 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk until evenly distributed.
  5. Cream butter and sugar: In a large mixing bowl, beat ½ cup softened butter with 1 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down sides halfway through.
  6. Add wet ingredients: Beat in 1 large egg, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract until just combined.
  7. Fold in dry ingredients and zucchini: Add flour mixture to wet ingredients and fold with a spatula until just a few streaks of flour remain. Add squeezed zucchini and fold until evenly distributed. Do not overmix.
  8. Scoop the cookies: Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart. For perfectly round cookies, roll each ball gently between your palms.
  9. Bake: Bake one sheet at a time on the middle rack for 11 to 13 minutes. Edges should be lightly golden and centers set but still soft.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before glazing.
  11. Make the glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice. Add remaining tablespoon of lemon juice for a thinner glaze if desired. Stir until smooth and glossy.
  12. Glaze the cookies: Dip the top of each cooled cookie into the glaze, letting excess drip off, or drizzle glaze over cookies with a spoon. Sprinkle with reserved lemon zest immediately before glaze sets. Let glaze harden for 15 to 20 minutes before serving.

Notes

Squeeze zucchini thoroughly to prevent cookies from spreading. Room temperature ingredients are important for proper creaming. Chill dough for 20-30 minutes if kitchen is warm. Bake one sheet at a time for even results. Cool cookies completely before glazing.

Nutrition

Keywords: lemon zucchini cookies, soft lemon cookies, zucchini cookies, lemon glaze, summer cookies, easy cookie recipe

Find it online: https://norasfoods.com/soft-lemon-zucchini-cookies-best-easy-homemade-recipe/