Amazing Lemon Glazed Zucchini Cookies Recipe!

Okay, flavor adventurers, buckle up because I’m about to drop a truth bomb: you NEED these lemon glazed zucchini cookies in your life! I know, I know, zucchini in a cookie sounds… healthy. But trust Quinn, these are ALL flavor, ALL the time.

Forget everything you think you know about boring cookies, because these lemon glazed zucchini cookies are a burst of sunshine in every single bite. They’re soft, chewy, and that lemon glaze? It’s pure magic! This is Cuba Queen’s philosophy in cookie form – unexpected, bold, and unbelievably delicious.

I’ve been playing around with this recipe for weeks, tweaking and testing until I landed on the perfect balance of flavors. Now, I can’t wait to share this lemon glazed zucchini cookies recipe with you. Get ready to turn your kitchen into a flavor fiesta!

• 1 ½ cups all-purpose flour: The foundation for our lemon glazed zucchini cookies.
• ½ teaspoon baking soda: Gives these lemon glazed zucchini cookies that perfect lift and airy texture.
• ½ teaspoon baking powder: Works with the baking soda for a light and fluffy bite.
• ½ teaspoon salt: Balances the sweetness and brings out all the other flavors in these lemon glazed zucchini cookies.
• ½ cup (1 stick) unsalted butter, softened: Make sure it’s softened for easy creaming and that perfect cookie chew.
• ¾ cup granulated sugar: Sweetness is key, and this adds the perfect amount.
• ¼ cup packed light brown sugar: Adds moisture and a touch of caramel-like flavor to these lemon glazed zucchini cookies.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: A flavor enhancer that elevates the whole cookie.
• 1 tablespoon lemon zest: This is where the magic happens. Don’t skimp!
• ¼ cup lemon juice: Adds a punch of citrus to complement the zest.
• 1 cup shredded zucchini, squeezed dry: The secret ingredient! Squeeze out the excess moisture so the lemon glazed zucchini cookies aren’t soggy.
• For the Glaze:
  • 1 ½ cups powdered sugar: The base for our sweet and tangy glaze.
  • 3-4 tablespoons lemon juice: Adjust for your perfect glaze consistency.

This lemon glazed zucchini cookies ingredient list is SHORT but mighty! Don’t underestimate the power of simple ingredients when combined with a little Cuba Queen magic. You’ll find the best lemons for this lemon glazed zucchini cookies recipe at your local farmers market – fresh is always best!

Here’s the lemon glazed zucchini cookies game-changer that will blow your mind: using freshly squeezed lemon juice AND zest. Trust me, it makes all the difference. Splurge on good quality vanilla extract for this one – trust me!

1. Preheat your oven to 350°F (175°C). Get ready for some lemon glazed zucchini cookies baking brilliance!
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that your lemon glazed zucchini cookies bake evenly and have the perfect texture.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating soft lemon glazed zucchini cookies. Don’t stress – your lemon glazed zucchini cookies is going to be incredible.
4. Beat in the egg, then stir in the vanilla extract, lemon zest, and lemon juice. The aroma will already be making you swoon!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your lemon glazed zucchini cookies will be tough.
6. Fold in the squeezed zucchini. Pro tip for lemon glazed zucchini cookies perfection: make sure the zucchini is DRY!
7. Drop by rounded tablespoons onto ungreased baking sheets.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown. In my kitchen, this lemon glazed zucchini cookies recipe takes exactly 11 minutes to bake perfectly. Your lemon glazed zucchini cookies should look slightly puffed and golden around the edges.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. While your lemon glazed zucchini cookies are cooling, prepare the glaze.
10. To make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, 1 tablespoon at a time, until you reach your desired consistency.
11. Once the cookies are completely cool, drizzle the glaze over them. This is where your lemon glazed zucchini cookies transforms into pure magic!

Here’s where most people mess up their lemon glazed zucchini cookies – they don’t squeeze enough moisture out of the zucchini. Don’t skip that step! This zucchini cookies recipe is so simple.

While your lemon glazed zucchini cookies are working its magic, grab your camera – this is Instagram gold! Now you have delicious soft zucchini cookies.

These lemon glazed zucchini cookies are practically begging to be shared! Arrange them on a pretty platter and watch them disappear.

People absolutely lose their minds when I serve these lemon glazed zucchini cookies at brunch. The bright lemon flavor is the perfect complement to coffee or tea.

This lemon glazed zucchini cookies recipe absolutely slays at summer picnics! Pack them in a cute basket and get ready for rave reviews. For an extra touch, sprinkle some extra lemon zest on top of the glaze for an Instagram-worthy presentation.

These glazed cookies pair perfectly with a scoop of vanilla ice cream for a decadent dessert. You can even chop them up and mix them into yogurt for a flavorful breakfast. If your kids love this, they’ll go crazy for my Parmesan Zucchini Muffins!

If you have any leftover lemon glazed zucchini cookies (which is unlikely!), crumble them over a bowl of fresh berries for a delicious and easy dessert. This lemon glazed zucchini cookies recipe reminds me of another flavor explosion.

• Can I make these lemon glazed zucchini cookies ahead of time? Absolutely! The cookies can be stored in an airtight container at room temperature for up to 3 days. The glaze is best added right before serving. I tested this lemon glazed zucchini cookies recipe by storing them for 3 days, and they stayed perfectly soft!
• Can I freeze these lemon glazed zucchini cookies? Yes! Freeze the baked cookies (unglazed) in an airtight container for up to 2 months. Thaw completely before glazing.
• What if I don’t have lemon zest? While the zest is key to the lemon flavor, you can substitute it with a teaspoon of lemon extract. However, I highly recommend using fresh zest for the best flavor.
• Can I use a different type of flour? I haven’t tested this recipe with other flours, but you could try using gluten-free all-purpose flour blend. Just be sure to follow the instructions on the package for the best results.
• How do I know when the lemon glazed zucchini cookies are done? The edges should be lightly golden brown, and the centers should be set. A toothpick inserted into the center should come out clean. Don’t overbake, or they’ll be dry! This is where you have soft zucchini cookies!
• Can I add chocolate chips to these lemon glazed zucchini cookies? Absolutely! White chocolate chips would be a delicious addition.
• Can I reduce the amount of sugar? You can try reducing the sugar by a tablespoon or two, but it may affect the texture of the cookies.

This lemon glazed zucchini cookies recipe is so great! For more bold flavor adventures, check out my Zucchini Chocolate Chip Cookies. This lemon glazed zucchini cookie is a party in your mouth!

This lemon glazed zucchini cookies recipe is more than just a cookie; it’s a celebration of bold flavors and unexpected combinations. It’s everything Cuba Queen stands for: turning simple ingredients into something extraordinary.

This lemon glazed zucchini cookie is awesome! Here are my lemon glazed zucchini cookies Power Tips:

• Don’t skip squeezing the zucchini! Excess moisture will ruin the texture.
• Use fresh lemon zest and juice! The flavor is unbeatable.
• Don’t overbake! These cookies are best when they’re soft and chewy.

I’ve also experimented with a few other variations of these lemon glazed zucchini cookies, including:

• Lemon Poppy Seed Zucchini Cookies: Add a tablespoon of poppy seeds to the batter for a nutty crunch.
• Lemon Coconut Zucchini Cookies: Add ½ cup of shredded coconut to the batter for a tropical twist.
• Lemon Ginger Zucchini Cookies: Add a teaspoon of grated fresh ginger to the batter for a spicy kick.

The Lemon Poppy Seed version always gets the biggest reactions. I’m confident that you can make these lemon glazed zucchini cookies your signature dish! With a little love and these tips, you’ll be baking up a batch of delicious memories in no time. If this recipe rocks your world, you NEED to try my Oatmeal Raisin Cookies. Happy baking!