Lemon Zucchini Cookies
Lemon Zucchini Cookies are sweet pillows of deliciousness. Topped with a tangy lemon glaze these cookies are kid approved!
Servings 32 cookies
Calories 120kcal
Ingredients
- 1/2 cup butter softened
- 1/2 cup butter flavored shortening
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 2 1/2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 lemon zested
- 1 1/4 cups zucchini grated
- 2 teaspoons poppyseeds
for the glaze:
- 1 lemon juiced
- powdered sugar
Instructions
- Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
- Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake 8 minutes or so until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.
- For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and set set a few minutes before diving in. Or, pay no attention to me and snarf 'em down!
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 62mg | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 4.5mg | Calcium: 20mg | Iron: 0.6mg