Zucchini Lemon Cookies: A Delightful Fusion of Refreshing Citrus and Garden Goodness
In the realm of sweet treats, zucchini lemon cookies stand out as a unique and delectable creation. These cookies seamlessly blend the refreshing tang of lemon with the subtle sweetness of zucchini, resulting in a delightful burst of flavor that will tantalize your taste buds. While zucchini is often associated with savory dishes, its inclusion in these cookies adds a moist and tender texture that perfectly complements the zesty lemon. With their vibrant green hue and irresistible aroma, these cookies are sure to be a hit at any gathering. Whether you're a seasoned baker or just starting your culinary journey, this recipe is easy to follow and will guide you through each step of creating these delightful treats. So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure that will leave you with a batch of irresistible zucchini lemon cookies that are as delicious as they are refreshing.
LEMON-ZUCCHINI CORNMEAL COOKIES
This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.
Provided by Linda O.
Categories Drop Cookies
Time 45m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees;. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms.
- 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.
Nutrition Facts : Calories 998.4, Fat 48, SaturatedFat 29.5, Cholesterol 122, Sodium 1007.7, Carbohydrate 134.4, Fiber 5, Sugar 61.7, Protein 10.6
LEMON ZUCCHINI COOKIES
Make and share this Lemon Zucchini Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- combine flour, baking powder and salt.and set aside.
- cream butter and sugar, beat in egg and lemon rind.
- stir in flour mixture till smooth.
- stir in zucchini mixture and nuts.
- drop by rounded tspful on greased cookie sheet.
- bake at 375* for 15-20 minutes.
- drizzle with lemon glaze while still warm.
- to prepare GLAZE:.
- mix glaze ingredients until smooth.
LEMON-ZUCCHINI CORNMEAL COOKIES
Steps:
- 1. Preheat oven to 325˚. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms. 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through
LEMON-ZUCCHINI COOKIES
Steps:
- Stir together flour, baking powder and salt; set aside. In large bowl of mixer, cream butter and sugar until light. Beat in egg and peel until fluffy. At low speed or with rubber scraper, stir in flour mixture until dough is smooth. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheets. Bake in preheated 375 degree F. oven 15 to 20 minutes or until very lightly browned. While warm, drizzle lightly with Lemon Frost. Cool on racks. LEMON FROST: Mix well 1 cup confectioners' sugar and 1-1/2 tablespoons lemon juice.
ZUCCHINI LEMON COOKIES
these are great and its a great way to get your kids to eat zucchini if they don't like it
Provided by Patsy Fowler
Categories Cookies
Time 30m
Number Of Ingredients 13
Steps:
- 1. place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for 30 minutes. this will allow some of the moisture of the zucchini to drain.preheat oven to 375. line a baking sheet
- 2. preheat oven to 375. line a baking sheet with parchment paper.
- 3. in a medium bowl, combine the flour, baking powder and salt and whisk to continue.
- 4. in a large bowl or stand mixer, beat the butter for about 1 minute.
- 5. add the sugar and heat for 1-2 minutes, until light and fluffy.
- 6. add the vanilla, lemon zest, and milk and heat until combined.
- 7. add the flour mixture in batches and mix until combined. fold in the zucchini.
- 8. using a tablespoon, scoop balls of the cookie dough onto the baking sheet. flatten the cookie slightly with your finger.
- 9. bake for 13-16 minutes or until just golden brown. the cookies won't appear done, but they will set as they cool.
- 10. for the glaze, whisk together the powdered sugar, milk and lemon zest until combined.
- 11. using a knife or pastry brush glaze the tops of the cooled cookies. allow to set for 5 minutes. store these in the refrigerator.
Tips:
Conclusion:
These zucchini lemon cookies are a delightful treat that combines the fresh flavors of lemon and zucchini with the comforting taste of a classic cookie. With their tender texture, bright citrus flavor, and hint of sweetness, these cookies are perfect for any occasion. Whether you're enjoying them as a snack, dessert, or a special treat, these cookies are sure to please everyone who tries them.
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