Best Lemon Zucchini Cookies Recipes

LEMON-ZUCCHINI CORNMEAL COOKIES

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.

LEMON-ZUCCHINI CORNMEAL COOKIES

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.

LEMON ZUCCHINI COOKIES

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.

GLAZED LEMON ZUCCHINI COOKIES

Steps:

• 1. preheat oven to 375. coat baking sheets with cooking spray.
• 2. in a medium bowl, cream together butter and sugar, until light and fluffy.
• 3. beat in egg, lemon juice, and lemon peel. stir in flour, baking powder, and salt just until dry ingredients are mixed in. stir in zucchini and nuts.
• 4. drop by rounded teaspoonfuls 2 inches apart onto baking sheets. bake 12-15 minutes, until cookies are golden brown around the edges.
• 5. its easy to top these with a homemade glaze. simply combine 1/2 cup confectioners sugar with 2 teaspoons fresh lemon juice then drizzle the glaze over the cooled cookies.

LEMON ZUCCHINI COOKIES

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.

LEMON-ZUCCHINI COOKIES

Steps:

• Stir together flour, baking powder and salt; set aside. In large bowl of mixer, cream butter and sugar until light. Beat in egg and peel until fluffy. At low speed or with rubber scraper, stir in flour mixture until dough is smooth. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheets. Bake in preheated 375 degree F. oven 15 to 20 minutes or until very lightly browned. While warm, drizzle lightly with Lemon Frost. Cool on racks. LEMON FROST: Mix well 1 cup confectioners' sugar and 1-1/2 tablespoons lemon juice.

GLAZED LEMON-ZUCCHINI COOKIES

Steps:

• Preheat oven to 350. Line two pans with parchment paper. 1.Cream butter and sugar and salt together in bowl of mixer. Add in egg, mix, scrape down again. Add zest, juice, essence and mix. 2. Add sifted dry ingredients to the mixer and run until just combined. Scrape down. 3. Add in zucchini. Mix until all ingredients are well-combined. 4. Drop by rounded spoonfuls just larger than a quarter. Remember, give them a little space, as they will spread. Bake for 15-20 minutes, depending on how you like your cookies. They shouldn't brown at all. While cookies are baking, combine juice, salt, and oil (or butter) in a bowl. Slowly add in confectioner's sugar, beating after every addition to prevent lumps. If it is too thick (it should leave a coat of glaze on the cookie) thin with more lemon juice. When cookies are done (if you don't trust yourself, the toothpick trick works...after all, it is just like cake or a muffin, just in cookie form), remove from oven and allow to cool. When cooled, dip each cookie, top side down, into the glaze. Allow excess to drip off and set unglazed side down on parchment and let sit until dry...or not. Unless you live in a dry climate, store these in an air-tight container in a single layer.

LEMON-ZUCCHINI CORNMEAL COOKIES

Steps:

• 1. Preheat oven to 325˚. 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

ZUCCHINI LEMON DROP COOKIES

Steps:

• Preheat oven to 375°.
• In a mixing bowl, cream the butter and sugar.
• Beat in the eggs, zucchini and lemon peel.
• In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
• Stir in the raisins and nuts.
• Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
• Bake for 8-10 minutes or until lightly browned.
• Remove to wire racks to cool.
• For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
• Spread or drizzle over cooled cookies.

ZUCCHINI LEMON COOKIES

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.