Mouthwatering Lemon Glazed Zucchini Cookies Recipe Delight

Ingredients

• 2 cups all-purpose flour (or gluten-free flour for a gluten-free option)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 1 large egg (or flax egg for a vegan option)
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (squeeze out excess moisture)
• 1 tablespoon lemon zest (freshly grated)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Mix in the egg (or flax egg) and vanilla extract until fully incorporated, then add the grated zucchini, lemon zest, and lemon juice.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
6. Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
9. While the cookies cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
10. Drizzle the lemon glaze over the cooled cookies.

Nutrition