Iced Zucchini Cookies are bursting with cinnamon flavor! They have a soft cake-like consistency that pairs perfectly with the sweet buttercream icing.

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Before you read about how to make my delicious Iced Zucchini Cakes, you can watch how they were prepared below.

All Things Zucchini

Zucchini is my favorite squash. I love it when it’s in season and I always stock up pretty heavily on it. While I tend to cook many of our meals with it, I also enjoy incorporating it into desserts.

Luckily my family all shares my love of it in sweets… dinners, not so much. I’ll take what I can get, though. My picky eaters may be getting lots of sugar when they eat zucchini cake, but I try to tell myself they are getting some squash in there too.

Zucchini Cake is something I grew up eating. My dad grew zucchini for years and my mom always made us cake with it. As much as my family loves zucchini cake and never tires of the sweet treat, I still wanted to try something new.

If you haven’t tried my cakes yet, you HAVE to check them out next. Here is my traditional Zucchini Cake that inspired these cookies. Here is my Chocolate Zucchini Cake… it’s chocolatey heaven! And, here is my Zucchini Cream Cheese Crumb Cake that is just out of this world!

Cakey Cookies

When I set out to try something different, cookies were an easy choice. I have 3 little boys (well bigger than I let myself admit) who house some cookies like it’s their job! I always fill the cookie jar just to have it empty the next day… or sooner…

I pretty much just tweaked my cake recipe to result in cookies. Because of that, they are still very much like cake! They have the same cinnamon flavor as my cake, but they are also super soft and moist just like the cake.

Zucchini Adds Moisture and That’s A Good Thing

You may notice when you mix your ingredients it does seem like a nice cookie dough consistency. However, once you add your shredded zucchini in the end the dough will become wetter. This is correct. Don’t wring out your zucchini!

If you don’t already have a cookie scoop, now’s the time to invest in one. There is a linked picture of my favorite one below. They are very inexpensive and one of my most used tools! These cookies really need to be scooped because of the wetness of the dough. It will make things so much easier for you.

The Icing on the… Cookie

Since the cookies themselves aren’t too sweet, I felt like buttercream icing was the perfect compliment to them. It all works really well together. The buttercream will slightly crust to the touch. If you are looking to stack the cookies sprinkles or jimmies will help with that. In these photos, I lightly sprinkled the tops of the cookies but when stacking I will just dip the freshly iced cookie into the sprinkles. With the entire top of the cookie coated in sprinkles, you can stack them more cleanly.

The Cookie Jar

I keep these cookies stored on the counter in an airtight cookie jar. You could also use a zip-top bag. Just keep it airtight for freshness. You could refrigerate these cookies if you prefer but it’s not necessary.

Happy Baking! xoxo, Katie

Below are some of the items used to make these cookies.

Iced Zucchini Cookies

Iced Zucchini Cookies are so soft and cakey. They have a delicious warm cinnamon flavor that pairs perfectly with sweet buttercream icing.

Course: Dessert

Cuisine: American

Keyword: zucchini cookies

Author: The Farmer's Daughter Bakes

Ingredients

1 cup unsalted butter softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs room temperature
1 1/2 teaspoon vanilla extract
3 cups flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups shredded zucchini Loosely measured. Don't pack it.

Icing

5 tablespoons unsalted butter room temperature
4 cups powdered sugar
1/4 cup milk 1/4 cup at maximum. I generally use less. Add milk slowly until desired thickness.
1 teaspoon vanilla
sprinkles or jimmies

Instructions

Preheat your oven to 375 degrees and line cookie trays with parchment paper.
Shred your zucchini and set it aside. Depending on the size of your squash you should be able to get 2 cups from one squash.
In a stand mixer or with handheld beater, cream the butter and sugars.
Mix in eggs and vanilla.
In a separate small mixing bowl, combine the dry ingredients. Flour, cinnamon, baking soda, baking powder, and salt.
Slowly add the dry ingredients to your wet ingredients and beat at medium speed until just combined. Scrape down the sides of the bowl periodically.
Mix in your zucchini at low speed. Then scrape down the bowl well.
Using a cookie scoop, scoop the dough out onto parchment paper a few inches apart.
Bake for 12-14 minutes. Mine are perfect at 13 minutes but this will depend on your oven.
Carefully remove cookies from cookie tray and cool on wire racks immediately after taking the cookies out of the oven.

Buttercream Icing

While your cookies cool, prepare your icing.
In a stand mixer or using a handheld beater, beat the butter until light and fluffy.
Slowly add the sugar. Scrape down the bowl and try to combine the ingredients the best you can. They may appear dry. You can slowly add some milk until everything comes together and then beat well.
Add the vanilla.
Add any remaining milk you have left BUT you do not need to add all of it. I like a thicker icing so I still have some milk leftover when I'm done.
Spread some of the icing on each cooled cookie. If you would like to add sprinkles/jimmies add them right after you ice the cookie so the icing does not crust before you can add them.
Store cookies in an airtight cookie jar or zip-top bag.