Ingredients for Lemon Zucchini Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- Lemon, Rind Of
- Zucchini
- Walnuts
- Powdered Sugar
- Lemon Juice
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How to Make Lemon Zucchini Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 2 large eggs and the zest of 2 lemons.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a separate bowl, combine 2 cups grated zucchini, 1/2 cup chopped walnuts or pecans (optional), and 1/4 cup lemon juice. Gently fold this mixture into the batter.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are still warm, drizzle with lemon glaze (see glaze instructions below).
- **Lemon Glaze:** In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons lemon juice, and a pinch of salt until smooth. Add more lemon juice if needed to reach desired consistency.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
274g
Fat
120g
Carbs
40g
