Lemon zucchini cookies are the perfect way to use up that extra garden zucchini. These cookies are chewy, buttery, and sweet, filled with lemon zest and white chocolate chips.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Servings: 40cookies
Calories: 129kcal
Ingredients
¾cup(170g)unsalted butter, room temperature
¾cup(160g)brown sugar
½cup(100g)granulated sugar
2teaspoonlemon zest
1large egg, room temperature
2teaspoonsvanilla extract
2 ½cups(300g)all-purpose flour
1teaspoonbaking soda
½teaspoonsalt
1cup(135g)finely shredded zucchini, measure before squeezing liquid out
11ounces(312g)white chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large bowl, add room temperature butter, granulated sugar, and brown sugar. With a hand mixer (or stand mixer), beat until creamed and fluffy, about a minute. Add lemon zest, egg, and vanilla extract and beat until fluffy, about a minute.
In a separate bowl, add dry ingredients: flour, baking soda, and salt. Whisk to combine. Add to butter mixture and stir to combine (do not overmix).
After measuring zucchini, wrap in a few layers of paper towel or a kitchen towel, then squeeze firmly over the kitchen sink to remove excess moisture. Do not skip this step, excess moisture will make your cookies cakey and/or soggy.
Add shredded zucchini and white chocolate chips to dough and stir to incorporate.
Scoop dough using a medium cookie scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for 10-12 minutes, or until lightly browned across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (about 70 grams) before adding to the dough.
Baked cookies will keep for up to 5 days in a tightly sealed container at room temperature. Cookies (and dough) can be frozen for up to 3 months in a freezer-safe container.
2 teaspoons of lemon zest can be substituted with 1 teaspoon of lemon extract.