Description
Delightfully soft and moist Lemon Glazed Zucchini Cookies combine the sweetness of zucchini and a tangy lemon glaze for a perfect treat. These cookies are packed with wholesome ingredients like oats and flavored with cinnamon, delivering a unique twist on a classic sweet snack that’s perfect for any occasion.
Ingredients
Units
Scale
For the cookies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup zucchini, grated (on the large side of a box grater)
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup old-fashioned whole rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
For the lemon glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 2 teaspoons butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and grease a large sheet pan with non-stick spray to prevent the cookies from sticking during baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, grated zucchini, egg, lemon juice, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, rolled oats, baking soda, cinnamon, and kosher salt to the wet mixture. Use a spatula to carefully fold and stir until all the dry ingredients are fully incorporated and the dough is uniform.
- Form Cookies: Using a small cookie scoop (about 2 tablespoons), scoop portions of dough onto the prepared sheet pan, spacing them a few inches apart to allow for spreading while baking.
- Bake Cookies: Place the sheet pan in the preheated oven and bake for 10-12 minutes or until the edges of the cookies turn slightly golden brown, indicating they are done.
- Prepare Lemon Glaze: While the cookies are baking, combine powdered sugar, lemon juice, and melted butter in a medium-sized bowl. Whisk thoroughly until the glaze is smooth and creamy.
- Glaze Cookies: After removing the cookies from the oven, let them cool completely on a wire rack. Once cooled, use a fork to drizzle the lemon glaze evenly over the tops of each cookie for a bright, flavorful finish.
Notes
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and moisture.
- Freezing: Cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Grating Zucchini: Use a large side of the box grater to shred zucchini to ensure the right texture in the cookies.
- Glaze Consistency: Adjust lemon juice or powdered sugar in the glaze for desired thickness; thicker glaze works well for drizzling.
Nutrition
- Serving Size: 1 cookie
- Calories: 119
- Sugar: 18g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 18mg
