Best 5 Lemon Zucchini Cookies Recipes

LEMON-ZUCCHINI CORNMEAL COOKIES

Steps:

• 1. Preheat oven to 325 degrees;. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms.
• 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.

LEMON ZUCCHINI COOKIES

Steps:

• combine flour, baking powder and salt.and set aside.
• cream butter and sugar, beat in egg and lemon rind.
• stir in flour mixture till smooth.
• stir in zucchini mixture and nuts.
• drop by rounded tspful on greased cookie sheet.
• bake at 375* for 15-20 minutes.
• drizzle with lemon glaze while still warm.
• to prepare GLAZE:.
• mix glaze ingredients until smooth.

LEMON-ZUCCHINI COOKIES

Steps:

• Stir together flour, baking powder and salt; set aside. In large bowl of mixer, cream butter and sugar until light. Beat in egg and peel until fluffy. At low speed or with rubber scraper, stir in flour mixture until dough is smooth. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheets. Bake in preheated 375 degree F. oven 15 to 20 minutes or until very lightly browned. While warm, drizzle lightly with Lemon Frost. Cool on racks. LEMON FROST: Mix well 1 cup confectioners' sugar and 1-1/2 tablespoons lemon juice.

LEMON-ZUCCHINI CORNMEAL COOKIES

Steps:

• 1. Preheat oven to 325˚. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms. 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through

ZUCCHINI LEMON COOKIES

Steps:

• 1. place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for 30 minutes. this will allow some of the moisture of the zucchini to drain.preheat oven to 375. line a baking sheet
• 2. preheat oven to 375. line a baking sheet with parchment paper.
• 3. in a medium bowl, combine the flour, baking powder and salt and whisk to continue.
• 4. in a large bowl or stand mixer, beat the butter for about 1 minute.
• 5. add the sugar and heat for 1-2 minutes, until light and fluffy.
• 6. add the vanilla, lemon zest, and milk and heat until combined.
• 7. add the flour mixture in batches and mix until combined. fold in the zucchini.
• 8. using a tablespoon, scoop balls of the cookie dough onto the baking sheet. flatten the cookie slightly with your finger.
• 9. bake for 13-16 minutes or until just golden brown. the cookies won't appear done, but they will set as they cool.
• 10. for the glaze, whisk together the powdered sugar, milk and lemon zest until combined.
• 11. using a knife or pastry brush glaze the tops of the cooled cookies. allow to set for 5 minutes. store these in the refrigerator.