Print

Perfect Small-Batch Zucchini Cookies with Easy Cinnamon Glaze

small-batch zucchini cookies - featured image
Print Recipe

Soft, cake-like zucchini cookies with a cinnamon glaze, made in a small batch of eight. Perfect for using up one zucchini without committing to a full batch.

Ingredients

Scale
  • 1 medium zucchini (about 150g), grated (⅔ cup lightly packed)
  • ½ cup all-purpose flour (60g)
  • ¼ cup granulated sugar (50g)
  • 2 tablespoons brown sugar (25g), packed
  • 3 tablespoons unsalted butter (42g), melted and cooled
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup powdered sugar (60g)
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract (for glaze)
  • ¼ teaspoon ground cinnamon (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Grate zucchini using medium holes of a box grater. Measure ⅔ cup lightly packed. Do not squeeze dry.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
  4. In a separate small bowl, whisk together melted butter, granulated sugar, brown sugar, egg yolk, and ½ teaspoon vanilla until smooth and slightly thickened.
  5. Fold grated zucchini into the wet mixture until evenly distributed.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Scoop dough using a 1.5-tablespoon cookie scoop onto prepared baking sheet, spacing 2 inches apart. Makes 8 cookies.
  8. Bake for 12-14 minutes, rotating pan halfway through, until edges are lightly golden and centers are set.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For glaze: In a small bowl, whisk together powdered sugar and ¼ teaspoon cinnamon. Add 1 tablespoon milk and ¼ teaspoon vanilla. Whisk until smooth. Add more milk if needed for drizzling consistency.
  11. Drizzle glaze over completely cooled cookies. Let set for 10 minutes before serving.

Notes

Do not squeeze the zucchini dry—the moisture is key for tender cookies. Measure ingredients carefully for best results. Cookies can be stored in an airtight container at room temperature for up to 3 days. Freeze unglazed cookies for up to 3 months.

Nutrition

Keywords: zucchini cookies, small batch cookies, cinnamon glaze, easy cookie recipe, summer dessert, vegetable dessert

Find it online: https://bakebeam.com/perfect-small-batch-zucchini-cookies-with-easy-cinnamon-glaze/