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Soft Zucchini Cookies Recipe Easy Homemade Maple Glaze Treats

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These soft zucchini cookies with a delicate maple glaze offer a tender, sweet treat with a subtle garden freshness and warm spice, perfect for cozy occasions.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 1 medium) zucchini, finely grated and squeezed dry
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream (dairy-free milk optional)
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Grate about 1 cup (120g) of zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. Set aside.
  3. In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  4. In a separate bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until light and fluffy, about 3 minutes.
  5. Beat in the large room-temperature egg and vanilla extract until fully combined and smooth.
  6. Fold the drained grated zucchini into the wet mixture until evenly distributed.
  7. Gradually add the dry flour mixture to the wet ingredients, folding gently to combine without overmixing.
  8. Using a cookie scoop or spoon, drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
  9. Bake for 12–15 minutes, rotating halfway through, until cookies are set and lightly golden around the edges but centers remain soft.
  10. Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely before glazing.
  11. Whisk together powdered sugar, pure maple syrup, milk or cream, and optional vanilla extract until smooth, adjusting milk quantity to desired thickness.
  12. Drizzle or spread maple glaze over the cooled cookies. Let the glaze set for 15–20 minutes before serving.

Notes

Squeeze zucchini thoroughly to avoid soggy cookies. Do not overmix the batter to keep cookies tender. Slightly underbake for a chewy center. Warm maple syrup if crystallized before mixing glaze. Cool cookies completely before glazing to prevent melting.

Nutrition

Keywords: soft zucchini cookies, maple glaze, homemade cookies, fall treats, easy baking, cozy desserts, zucchini recipes

Find it online: https://sizzlesprout.com/soft-zucchini-cookies-recipe-easy-homemade-maple-glaze-treats/