Easy Lemon Zucchini Cookies Recipe 🍋🥒
Introduction
If you’re hunting for a cookie that screams “refreshing,” these Easy Lemon Zucchini Cookies are the treat you didn’t know you needed. Combining bright lemon zest with tender shredded zucchini, they’re sweet, zesty, and just the right amount of indulgent. Perfect for spring gatherings, summer picnics, or a light afternoon snack, they hit all the right notes.
Why I Love This Recipe
There’s something magical about the balance of citrusy lemon and mild zucchini. These cookies are incredibly soft thanks to the moisture in the zucchini, while the lemon glaze on top adds a burst of fresh flavor. They’re also an excellent way to sneak some veggies into dessert—something I always appreciate!
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp grated lemon zest
- 1 cup peeled, shredded zucchini
For the Glaze:
- 1 cup confectioners’ sugar
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Ingredient Swaps and Notes
- Butter Substitute: You can use coconut oil or a vegan butter alternative for a dairy-free option.
- Flour Options: Want a healthier twist? Try substituting half the flour with whole wheat.
- Zucchini Tips: Pat shredded zucchini with a paper towel to remove excess moisture—it helps the cookies bake evenly.
How to Make Lemon Zucchini Cookies
- Preheat Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy (2-3 minutes).
- Add Egg and Zest: Beat in the egg and lemon zest.
- Combine Wet and Dry: Gradually stir in dry ingredients—just until combined.
- Fold in Zucchini: Gently fold in shredded zucchini until evenly mixed.
- Scoop and Bake: Drop rounded tablespoonfuls onto your cookie sheet. Bake for 10–12 minutes or until edges turn golden.
- Cool and Glaze: Let cookies cool for a few minutes on the sheet before transferring to a rack. Drizzle with lemon glaze once fully cooled.
- Let Set: Allow the glaze to set before serving.
Tips for Success
- Do not overmix the dough—overworking it can make the cookies dense.
- Zest first, then juice your lemons to get the most flavor.
- Store in a single layer or with wax paper in between to prevent sticking.
Serving Suggestions & Pairings
These cookies pair beautifully with an ice-cold drink like Blueberry Lemonade or a warm cup of chamomile tea. They’re perfect for brunch spreads or lightening up a dessert table filled with richer treats like Chocolate Chip Cookie Dough Brownie Bombs.
Storage & Leftover Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigerator: They’ll last up to a week if chilled.
- Freezing: Freeze unglazed cookies for up to 3 months. Glaze after thawing.
More Recipes You’ll Love
If you enjoyed these lemon zucchini cookies, you’ll definitely want to try:
- This Easy Ice Cream Sandwich Cake for more summer dessert vibes.
- This Big Family Banana Pudding – a true Southern classic.
- These Sheet Pan Quesadillas if you want to balance sweet with savory!
Final Thoughts
These Easy Lemon Zucchini Cookies are a delicious surprise—light, flavorful, and a creative twist on traditional cookies. Whether you’re looking to impress at a potluck or simply want something refreshing and sweet, this recipe is a winner.
👉 Loved this recipe? Drop a comment below and don’t forget to follow for more delightful creations from Chef Maniac!
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