Zucchini Lemon Cookies Recipes

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LEMON ZUCCHINI COOKIES

I saw this recipe on a recent episode of Mr. Food and thought it looked very good. I haven't prepared this recipe yet.

Provided by Shellbelle

Categories     Dessert

Time 20m

Yield 3 dozen

Number Of Ingredients 10



Lemon Zucchini Cookies image

Steps:

  • Preheat oven to 375°F Coat cookie sheets with nonstick cooking spray. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon peel. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed. Stir in the zucchini and nuts. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely.
  • *Note: Mr. Food topped these with a homemade glaze made of 1/2 cup confectioners sugar and 2 teaspoons of fresh lemon juice combined together and drizzled over the cooled cookies.

Nutrition Facts : Calories 1191.4, Fat 74, SaturatedFat 32.2, Cholesterol 192.5, Sodium 865.5, Carbohydrate 121.1, Fiber 5.4, Sugar 52.1, Protein 17.6

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon lemon juice
1 teaspoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup grated zucchini, unpeeled
1 cup chopped walnuts

LEMON-ZUCCHINI CORNMEAL COOKIES

These lemony cookies are an easy treat to make up for fall celebrations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 25 cookies

Number Of Ingredients 8



Lemon-Zucchini Cornmeal Cookies image

Steps:

  • Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
  • Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Nutrition Facts : Calories 80 g, Fat 4 g, Protein 1 g

1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 teaspoon packed finely grated lemon zest
1 teaspoon coarse salt
1 cup all-purpose flour (spooned and leveled)
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)

ZUCCHINI LEMON COOKIES

these are great and its a great way to get your kids to eat zucchini if they don't like it

Provided by Patsy Fowler

Categories     Cookies

Time 30m

Number Of Ingredients 13



Zucchini Lemon Cookies image

Steps:

  • 1. place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for 30 minutes. this will allow some of the moisture of the zucchini to drain.preheat oven to 375. line a baking sheet
  • 2. preheat oven to 375. line a baking sheet with parchment paper.
  • 3. in a medium bowl, combine the flour, baking powder and salt and whisk to continue.
  • 4. in a large bowl or stand mixer, beat the butter for about 1 minute.
  • 5. add the sugar and heat for 1-2 minutes, until light and fluffy.
  • 6. add the vanilla, lemon zest, and milk and heat until combined.
  • 7. add the flour mixture in batches and mix until combined. fold in the zucchini.
  • 8. using a tablespoon, scoop balls of the cookie dough onto the baking sheet. flatten the cookie slightly with your finger.
  • 9. bake for 13-16 minutes or until just golden brown. the cookies won't appear done, but they will set as they cool.
  • 10. for the glaze, whisk together the powdered sugar, milk and lemon zest until combined.
  • 11. using a knife or pastry brush glaze the tops of the cooled cookies. allow to set for 5 minutes. store these in the refrigerator.

1 medium zucchini, shredded
1 1/2 c white whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c butter, unsalted, softened
3/4 c raw cane sugar
1/2 tsp vanilla extract
1/2 tsp lemon zest, grated
2 Tbsp 1% milk
FOR THE GLAZE:
1/2 c powdered sugar
2 Tbsp 1% milk
1/4 tsp lemon zest, grated

LEMON-ZUCCHINI CORNMEAL COOKIES

This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.

Provided by Linda O.

Categories     Drop Cookies

Time 45m

Yield 2 dozen

Number Of Ingredients 8



Lemon-Zucchini Cornmeal Cookies image

Steps:

  • 1. Preheat oven to 325 degrees;. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms.
  • 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.

Nutrition Facts : Calories 998.4, Fat 48, SaturatedFat 29.5, Cholesterol 122, Sodium 1007.7, Carbohydrate 134.4, Fiber 5, Sugar 61.7, Protein 10.6

1/2 cup butter, room temp
1 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon finely grated lemon zest
1/2 teaspoon coarse salt
1 cup flour
1/2 cup fine cornmeal
1 medium zucchini, peeled and seeded, finely grated (about 1 cup-after grating in food processor, I chopped it up on a cutting board)

LEMON ZUCCHINI COOKIES

Make and share this Lemon Zucchini Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 25m

Yield 4 dozen

Number Of Ingredients 11



Lemon Zucchini Cookies image

Steps:

  • combine flour, baking powder and salt.and set aside.
  • cream butter and sugar, beat in egg and lemon rind.
  • stir in flour mixture till smooth.
  • stir in zucchini mixture and nuts.
  • drop by rounded tspful on greased cookie sheet.
  • bake at 375* for 15-20 minutes.
  • drizzle with lemon glaze while still warm.
  • to prepare GLAZE:.
  • mix glaze ingredients until smooth.

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
1 large egg, beaten
1 grated lemon, rind of
1 cup shredded zucchini
1 cup chopped walnuts
1 cup powdered sugar
1 1/2 tablespoons lemon juice

LEMON ZUCCHINI DROPS

When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. -Barbara Franklin, Tucson, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 15



Lemon Zucchini Drops image

Steps:

  • In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 89mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup finely shredded zucchini
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
LEMON GLAZE:
2 cups confectioners' sugar
2 to 3 tablespoons lemon juice

ZUCCHINI COOKIES

These are moist spicy cookies!

Provided by Marian

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 36

Number Of Ingredients 10



Zucchini Cookies image

Steps:

  • In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 13.4 g, Cholesterol 5.2 mg, Fat 2.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 99.3 mg, Sugar 5.7 g

½ cup margarine, softened
1 cup white sugar
1 egg
1 cup grated zucchini
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 cup raisins

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