These easy Zucchini Cookies with oatmeal are soft, chewy and flavored with cinnamon spices. A layer of cream cheese frosting on top makes them even better!
Why this Zucchini Cookie is Best
The only thing better than a cookie is a frosted cookie! This recipe takes zucchini and turns it into a cookie that’s loaded with sweet flavor, chewy oats and creamy frosting.
If you loved our carrot cake cookies, these are the next best thing!
- Oatmeal adds a chewy texture to moist zucchini cookies
- Lightly spiced with cinnamon, ginger and nutmeg
- Topped with cream cheese frosting for the perfect sweetness.
Making today’s recipe is simple enough with ingredients you may already have in your pantry. Be sure to scroll down all the way to the recipe card for a complete list with exact measurements.
- Zucchini. You can use fresh zucchini or shredded zucchini that’s been frozen and thawed. It gives the cookies their moisture and softness.
- Old fashioned oatmeal. Also called “rolled oats”, this ingredient adds structure, chewiness and a toasty flavor to zucchini cookies.
- Cornstarch. Keeps the cookies from spreading and helps them stay soft as they bake and cool.
- Heavy whipping cream. Using real cream in the frosting makes it richer and helps it thicken beautifully.
- Cream cheese. Make sure to use full fat unflavored cream cheese in your cookie frosting!
Make the cookie dough:
Beat unsalted butter with sugar in a large mixing bowl. Mix in eggs and vanilla extract. Beat in the dry ingredients on a low speed. When the dough is just combined, fold in the oats. Now, fold in the shredded zucchini.
Cover the bowl of Zucchini Cookie dough with plastic wrap. Place in the fridge for at least 1 hour.
Toward the end of dough chill time, preheat your oven. Line a baking sheet with parchment paper. Drop large spoonfulls of cookie dough onto the baking sheet. Bake just until the edges start to turn brown. In my oven, this takes 11 -13 minutes.
Make the cream cheese frosting:
While the zucchini cookies cool, beat together the ingredients for the frosting until smooth and fluffy. When the cookies are cooled, spread frosting over the tops and enjoy!
Tips and Tricks
- Be careful not to overbake these! The cookie centers will still look soft and doughy when they come out of the oven. As the cookies cool, they’ll firm up to a perfect chewy consistency.
- Sprinkle chopped toasted pecans or walnuts over the frosting layer for a nutty addition.
- For thinner frosting, beat in more cream a tablespoon at a time until desired consistency is reached.
- Want to bake the cookies later? Freeze the unbaked dough in balls on the baking sheet. Transfer to freezer bags and keep frozen for up to 3 months.
- Larger zucchinis tends to be drier than smaller ones, but either can be used here. If your zucchini is very larger, scoop out the big seeds insider before shredding it.
There’s no need to squeeze liquid out of fresh zucchini. If using frozen, you will need to drain out the extra water after thawing and before measuring. Use paper towels to squeeze the shredded zucchini over the sink. Then measure and add to recipe as directed.
Frozen zucchini cookie dough can be baked without thawing first. Just place the frozen unbaked cookies on the baking sheet. Add 1 to 2 minutes of baking time.
Zucchini cookies should be stored in an airtight container in the refrigerator. They’re even more flavorful served cold! Let them soften at room temperature for 15 minutes before serving.
Do not use quick oats (or “instant” oats) in these zucchini cookies! Quick oats absorb more moisture, resulting in dry and crumbly cookies.
More Easy Dessert Recipes
These Zucchini Cookies with cream cheese frosting are the perfect way to use up extra zucchini. They’re so good that you’ll want to go out and buy even more of that green summer squash, just for the excuse to make more!