Best Lemony Zucchini Cookies (So Easy!)
These lemony zucchini cookies bake up like tender little cake bites similar to English tea cakes. They have a big burst of lemon with a subtle zucchini flavor.
Servings: 24
Calories: 117kcal
Equipment
- Kitchen scales to weigh the flour
- hand mixer or standing mixer
- zester
- box grater
- medium ice cream scooper 1 ½ - inches in diameter
Ingredients
- 2 cups (9 ounces) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter (1 ½ sticks) at room temperature
- ¾ cup white sugar
- 1 large egg
- 2 tablespoons lemon zest (2 large lemons)
- 1 cup shredded zucchini (no need to peel it first)
Instructions
- Preheat the oven to 375˚F and line two cookie sheets with parchment paper. Pro tip: I do not use a dark cookie sheet. If you do, start the cookies at 375˚F but lower the temperature to 350˚F for the final 3 minutes of baking.
- Weigh the flour and whisk it together with the baking powder and salt in a medium bowl. Set aside.
- Cream the butter and sugar together in a large mixing bowl. It's best to start on a medium-low speed on your electric mixer to keep the sugar and pieces of butter from flying across the counter. As the sugar is incorporated into the butter, move the mixer to a high speed. This beats more air into the butter, making it fluffy and a lighter color. Both a hand mixer and standing mixer fitted with the paddle attachment work fine for this. Add the egg and lemon zest and beat until they are completely incorporated into the butter.
- Grate the zucchini using the largest holes on a box grater. Fold the zucchini into the batter using a rubber spatula. Continue folding it in until it's evenly dispersed.
- Add half of the dry ingredients to the wet ingredients and fold it in with a rubber spatula. Add the remaining dry ingredients and continue folding into the batter until completely mixed in. There should not be any dry ingredients left at the bottom of the bowl.Pro tip: Once the dry ingredients are mixed into the batter, stop. Overworking the batter can result in tougher cookies.
- Use the ice cream scooper (sometime called a cookie scoop) or a spoon to scoop out the cookie dough onto the parchment lined cookie sheets. Space the mounds 1 ½ inches apart as the cookies will spread a little during baking.You can also use a larger scooper that's 2 inches in diameter for larger cookies.
- Bake for 12 - 14 minutes or until the edges of the cookies turn a light golden brown.For larger cookies, bake for 15-16 minutes.
Nutrition
Calories: 117kcal | Carbohydrates: 14.5g | Protein: 1.5g | Fat: 6.1g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.6g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 70.6mg | Potassium: 30.2mg | Fiber: 0.4g | Sugar: 6.4g | Vitamin A: 199.1IU | Vitamin C: 1.6mg | Calcium: 15.8mg | Iron: 0.6mg