Description
Delight in these soft and moist Lemon Glazed Zucchini Cookies, combining the freshness of grated zucchini and tangy lemon glaze for a unique and flavorful treat. Perfectly spiced with cinnamon and sweetened with powdered sugar glaze, these cookies make a refreshing twist on classic baked goods.
Ingredients
Scale
For the cookies
- ½ 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
- ½ cup old-fashioned whole rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
For the lemon glaze
- 2 cups powdered sugar
- ¼ cup lemon juice
- 2 teaspoons butter, melted
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 375°F and grease a large sheet pan with non-stick spray to prevent the cookies from sticking.
- Mix wet ingredients: In a large mixing bowl, combine the melted butter, granulated sugar, grated zucchini, egg, lemon juice, and vanilla extract. Whisk these together until fully combined and smooth.
- Add dry ingredients: Add the all-purpose flour, rolled oats, baking soda, cinnamon, and kosher salt to the wet mixture. Use a spatula to gently stir everything until the dry ingredients are fully incorporated and the dough is uniform.
- Scoop cookie dough: Using a small cookie scoop (about 2 tablespoons), portion the dough onto the prepared sheet pan, spacing each cookie a few inches apart to allow for spreading.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cool completely on the pan.
- Make lemon glaze: While the cookies bake and cool, whisk together the powdered sugar, lemon juice, and melted butter in a medium bowl until smooth and well combined.
- Glaze the cookies: Once the cookies have cooled completely, use a fork to drizzle the lemon glaze evenly over the tops of each cookie.
Notes
- Storage: Store these soft and moist cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months to maintain freshness.
- Grating: Use the larger holes on your box grater for zucchini to ensure the texture remains noticeable but not overpowering.
- Glaze consistency: Adjust the lemon juice or powdered sugar to achieve your preferred glaze thickness.
- Serving suggestion: These cookies pair wonderfully with a cup of tea or coffee, enhancing their bright lemon flavor.
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
