These Soft Lemon Zucchini Cookies are light, fluffy, and bursting with bright citrus flavor — the perfect sweet treat for summer! Made with freshly shredded zucchini, fresh lemon juice, and lemon zest, these cookies stay incredibly moist and tender.
The batter combines simple pantry staples like flour, baking powder, sugar, butter, eggs, and vanilla, creating a soft cookie base that’s both refreshing and satisfying. Ideal for anyone craving a sweet citrus dessert, these cookies are a delightful addition to any summer gathering.
Refreshing Lemon Zucchini Cookies
Soft Lemon Zucchini Cookies are a delightful treat that perfectly captures the essence of summer. These cookies are not only light and fluffy but also bursting with sweet citrus flavor, making them an ideal choice for warm-weather gatherings.
Made with freshly grated zucchini, the cookies stay incredibly moist and tender. The combination of lemon juice and lemon zest adds a refreshing twist that elevates these cookies beyond the ordinary. For those who enjoy zucchini dessert recipes, these cookies are a must-try!
Ingredients That Shine
The ingredients for these cookies are simple yet effective. A blend of pantry staples like flour, sugar, and butter forms the base, while the addition of fresh lemon juice and zest brings a vibrant flavor profile.
The grated zucchini not only contributes to the moist texture but also adds a subtle earthiness that balances the sweetness. Topped with a tangy lemon glaze, these cookies are a perfect example of how a few key ingredients can create something truly special.
Baking Process Made Easy
Preparing these cookies is straightforward and quick. Start by creaming together the butter and sugar until light and fluffy. This step is crucial for achieving the soft cookie texture that everyone loves.
After mixing in the wet ingredients, the dry ingredients are combined separately. This method ensures an even distribution of the baking powder and soda, leading to perfectly risen cookies. Finally, gently folding in the grated zucchini adds moisture without overmixing the dough.
The Perfect Bake
Once the dough is ready, scoop rounded tablespoons onto a prepared baking sheet, ensuring there’s enough space for them to spread. Baking at 350°F allows the cookies to develop a delicate golden hue while remaining soft inside.
After about 12-15 minutes, the cookies will be lightly golden around the edges. Allow them to cool slightly before transferring to a wire rack, where they will finish cooling and be ready for glazing.
Glazing for Extra Flavor
The lemon cookie glaze is what truly sets these cookies apart. Made with powdered sugar, fresh lemon juice, and zest, it adds a sweet and tangy finish that complements the soft cookie perfectly.
Drizzling the glaze over the cooled cookies not only enhances their appearance but also infuses them with an extra layer of citrus flavor. A sprinkle of lemon zest on top provides a beautiful garnish, making these cookies as pleasing to the eye as they are to the palate.
Perfect for Any Occasion
These Soft Lemon Zucchini Cookies are not just a seasonal treat; they can brighten up any gathering. Whether it’s a summer picnic, a family barbecue, or simply a sweet snack at home, these cookies are sure to impress.
With their fluffy texture and refreshing taste, they stand out among zucchini cookie recipes and are a delightful addition to any dessert table. Enjoy them with a glass of lemonade or iced tea for the ultimate summer experience!
Refreshing Lemon Zucchini Cookies
Once baked to a delicate golden hue, these cookies are topped with a tangy lemon glaze that adds the perfect touch of sweetness and shine. Perfect for zucchini dessert recipes lovers or anyone looking for a refreshing summer cookie.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated zucchini gently.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden.
- Cool and Glaze: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth, then drizzle over the cooled cookies.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 24 cookies
- Calories: 120kcal
- Fat: 5g
- Protein: 1g
- Carbohydrates: 18g