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Cozy Cinnamon Sugar Zucchini Cookies Recipe with Easy Cream Cheese Glaze

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These Cozy Cinnamon Sugar Zucchini Cookies with Cream Cheese Glaze are a sweet, moist treat with a crisp cinnamon sugar coating and a tangy cream cheese glaze, perfect for cozy moments and gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 medium zucchini (about 1 cup grated, squeezed dry)
  • Cinnamon sugar mix: ½ cup sugar + 2 tsp cinnamon
  • For the cream cheese glaze:
  • 4 oz (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp milk
  • ½ tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
  4. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 4 minutes with an electric mixer.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Slowly mix in the dry ingredients until just combined; do not overmix.
  7. Fold in the grated zucchini gently with a spatula.
  8. Prepare the cinnamon sugar mixture (½ cup sugar + 2 tsp cinnamon) in a shallow bowl.
  9. Using a tablespoon or cookie scoop, form balls of dough. Roll each ball in the cinnamon sugar mix to coat completely, then place on the prepared baking sheet about 2 inches apart.
  10. Bake for 12-15 minutes, or until edges are golden and tops are set but still soft to the touch. Cookies will firm up as they cool.
  11. While cookies bake, make the cream cheese glaze: In a small bowl, beat softened cream cheese with powdered sugar, milk, and vanilla extract until smooth and spreadable. Adjust milk to desired consistency.
  12. Once cookies have cooled for about 10 minutes on the baking sheet, transfer to a cooling rack and drizzle the cream cheese glaze over each cookie.
  13. Let the glaze set for 15-20 minutes before serving. Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to a week.

Notes

Squeeze zucchini dry thoroughly to prevent soggy cookies. Do not overmix the batter to keep cookies tender. Let cookies cool before glazing to avoid glaze melting. Rolling dough balls in cinnamon sugar before baking creates a crispy crust.

Nutrition

Keywords: zucchini cookies, cinnamon sugar cookies, cream cheese glaze, cozy cookies, vegetable dessert, easy cookies, sweet treats

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