Lemon Zucchini Cookies

5 from 4 votes

These soft Lemon Zucchini Cookies are bright, tender, and full of fresh lemon flavor. Enjoy them plain, glazed, or topped with lemon buttercream for an easy summer cookie everyone loves.

Prep Time10

Cook Time10

Frosting10

Total Time30

Course: Bakery, Cookies

Keyword: cookies, lemons, zucchini

Servings: cookies

Calories: 92kcal

Author: Sally Humeniuk

Ingredients

Cookie Dough

6 tbsp unsalted butter softened
¾ cups granulated sugar
1 large egg
¾ cups zucchini, unpeeled, grated from one medium zucchini
1 tsp lemon juice fresh squeezed
1 ⅔ cups all-purpose flour
1 tbsp lemon zest
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup walnuts chopped (optional)

Lemon Glaze (if using)

1 cup confectioners' sugar
1 tbsp lemon juice freshly squeezed
2-3 tbsp heavy cream

Lemon Buttercream Frosting (if using)

½ cup unsalted butter (1 stick) softened
2 ¼ cups confectioners' sugar
1 tbsp lemon juice
1 tbsp heavy cream more as needed if frosting is too thick
1 tsp lemon zest
1 dash salt to taste

Instructions

Make the cookies

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl or stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
6 tbsp unsalted butter, ¾ cups granulated sugar
Add the egg, zucchini, and lemon juice. Mix just until combined.
1 large egg, ¾ cups zucchini, unpeeled, grated, 1 tsp lemon juice
In a separate bowl, whisk together the flour, lemon zest, baking powder, baking soda, and salt.
1 ⅔ cups all-purpose flour, 1 tbsp lemon zest, ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt
Add the dry ingredients to the wet ingredients and mix just until combined. Fold in walnuts if using.
1 cup walnuts
Drop tablespoon-sized portions of dough onto the prepared baking sheet about 2 inches apart. The dough will be quite soft and sticky.
Bake for 9–10 minutes, or until the cookies have spread slightly, the tops no longer look wet, and the edges are just lightly golden.
Let the cookies cool completely before glazing or frosting.

Lemon Glaze (optional)

In a medium bowl, stir together the confectioners’ sugar and lemon juice.
1 cup confectioners' sugar, 1 tbsp lemon juice
Add heavy cream a little at a time until the glaze reaches your desired consistency.
2-3 tbsp heavy cream
Spread or drizzle over cooled cookies. Let the glaze set for about 1 hour before stacking.

Lemon Buttercream Frosting (optional)

Beat the butter until smooth and fluffy, about 2 minutes.
½ cup unsalted butter (1 stick)
Add the confectioners’ sugar, lemon juice, heavy cream, lemon zest, and salt.
2 ¼ cups confectioners' sugar, 1 tbsp lemon juice, 1 tbsp heavy cream, 1 tsp lemon zest, 1 dash salt
Mix on low until combined, then increase speed and beat until light and fluffy, about 2 minutes.
If needed, add more confectioners’ sugar to thicken or a little more cream to thin the frosting.
Pipe or spread onto cooled cookies and top with extra lemon zest if desired.

Storage

Store glazed or frosted cookies in an airtight container in the refrigerator for up to 3 days.
Unfrosted cookies can be frozen for up to 3 months.
Lemon buttercream can be refrigerated for 1 week or frozen for up to 3 months. Bring to room temperature and stir well before using.

Notes

Finely grate the zucchini so it blends smoothly into the dough.
No need to peel the zucchini before grating.
If the zucchini seems extremely wet, lightly blot it with paper towels, but do not squeeze it dry.
The dough will be soft and sticky. This helps create the cookies’ tender texture.
Avoid overmixing once the flour is added or the cookies may become dense.
Bake just until the tops lose their wet shine and the edges barely turn golden.
The cookies are delicious plain, glazed, or topped with lemon buttercream frosting.
For extra lemon flavor, sprinkle additional lemon zest over the glaze or frosting before serving.
Unfrosted cookies freeze very well for up to 3 months.

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