Description
Delight in these soft and moist Lemon Glazed Zucchini Cookies, combining the subtle freshness of zucchini with zesty lemon glaze for a unique twist on a classic treat. Perfectly spiced with cinnamon and enhanced with wholesome oats, these cookies offer a delicious balance of flavors and textures.
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 pan: Preheat your oven to 375°F and grease a large sheet pan with non-stick spray to ensure the cookies won’t stick.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, grated zucchini, egg, lemon juice, and vanilla extract until well combined.
- Add dry ingredients: Stir in the all-purpose flour, rolled oats, baking soda, cinnamon, and kosher salt using a spatula until the dough is fully incorporated, making sure no dry pockets remain.
- Shape and bake cookies: Using a small cookie scoop (about 2 tablespoons), portion the dough onto the prepared sheet pan, spacing the cookies a few inches apart. Bake for 10-12 minutes until the edges turn slightly golden brown.
- Prepare lemon glaze: While the cookies bake, whisk together powdered sugar, lemon juice, and melted butter in a medium-sized bowl until smooth and glossy.
- Cool and glaze: Once baked, allow the cookies to cool completely on the sheet pan or on a wire rack. Then, use a fork to drizzle the lemon glaze over the tops of each cookie for a bright, tangy finish.
Notes
- Storage: Store these soft and moist cookies in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months to retain freshness.
- Grate zucchini on the larger side for optimal moisture and texture balance.
- Ensure cookies are cooled completely before glazing to prevent the glaze from melting off.
- Spacing the cookies a few inches apart allows for even baking and prevents them from merging.
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 140
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 25mg
