Best 5 Zucchini Lemon Cookies Recipes
In the culinary world, zucchini is often thought of as a savory ingredient, utilized in dishes ranging from soups to sautés. However, this versatile vegetable can also shine in the realm of desserts. Zucchini lemon cookies are a delightful treat that showcases the unique flavor and texture of zucchini, perfectly complemented by the bright, zesty notes of lemon. With their tender crumb, subtle sweetness, and refreshing citrus aroma, these cookies are a delightful departure from traditional recipes. So, gather your ingredients, preheat your oven, and embark on a delectable journey with this extraordinary cookie recipe.
Let's cook with our recipes!
LEMON-ZUCCHINI CORNMEAL COOKIES
This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.
Provided by Linda O.
Categories Drop Cookies
Time 45m
Yield 2 dozen
Number Of Ingredients 8
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.
Nutrition Facts : Calories 998.4, Fat 48, SaturatedFat 29.5, Cholesterol 122, Sodium 1007.7, Carbohydrate 134.4, Fiber 5, Sugar 61.7, Protein 10.6
LEMON ZUCCHINI COOKIES
Make and share this Lemon Zucchini Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 11
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
these are great and its a great way to get your kids to eat zucchini if they don't like it
Provided by Patsy Fowler
Categories Cookies
Time 30m
Number Of Ingredients 13
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.
Tips:
- For the best flavor, use fresh zucchini. If you don't have fresh zucchini, you can use frozen zucchini that has been thawed and squeezed dry.
- Grate the zucchini finely. This will help it blend into the batter more easily and prevent the cookies from becoming too dense.
- Don't overmix the batter. Overmixing can make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before frosting them. This will help the frosting set properly.
Conclusion:
Zucchini lemon cookies are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you prefer them with a simple glaze or a decadent frosting, these cookies are sure to be a hit. So next time you have some zucchini on hand, give this recipe a try!
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