Delectable, soft, tender, delicious cake like cookies prepared from lemon and zucchini and glazed with lemon sugar glaze makes these cookies absolutely drool worthy and awesome in taste. This holiday season, you definitely need to try these cookies and you will ask for more
It’s savory sweet taste is too delightful for words. You wouldn’t be able to make out that it contains zucchini as it blends in well without adding any flavor and adds softness to the cookies. The predominant flavor is lemon in these cookies and they look absolutely beautiful too
I didn’t add any nuts or chocolate chips as I just wanted the taste of cookies as-is, you can add them for additional taste. If you dislike sugar glaze, then, lemon cream cheese frosting can be used. I didn’t prefer the cream cheese frosting as the glazed cookies can be stored for longer period.
I had prepared lemon cookies in the past but I wanted to prepare these cookies this time with zucchini minus eggs so it took 2-3 tries to get it right. Zucchini is a versatile , low calorie veggie, you can add it to any desserts or prepare savory dishes from it and it tastes good. You can check my Zucchini brownies, Zucchini pizza bites and Zucchini hash browns recipe. Once I finished baking these cookies, it hardly took 2 hours to finish the whole lot so yes , you do not have to take my word, try them out and I am sure, you will prepare it again.
Notes:
*Instead of lemon juice, just increase the amount of lemon zest to 3/4 teaspoon. I preferred using both juice and zest for these cookies
*If you want more flavor of lemon then just increase the lemon zest, since these cookies also have lemon sugar glaze, I preferred using 1/4 teaspoon lemon zest with 1 tbsp lemon juice
**You can add in chopped walnuts/pecans or semi-sweet chocolate chips for additional taste
**Though lemon sugar glaze is optional but glazing the cookies makes it taste awesome
Do watch the video for better clarity in preparation and share your experience once you prepare the cookies
Preparation time: 15 mins Baking time: 11 mins Total time: 26 mins
Servings: 18 cookies
Ingredients
1 cup = 240 ml
- 1 Cup All purpose Flour/Maida
- 1 tbsp Corn flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/4 -1/2 teaspoon Lemon zest
- 1 – 1.5 tbsp Lemon juice
- 1/2 cup grated Zucchini, lightly packed
- 85 g soft unsalted Butter
- 1/4 cup + 2 tbsp castor Sugar
- 1/4 teaspoon Vanilla extract – optional
- Yellow food coloring optional
- 3-4 tbsp chopped Walnuts/Pecans or Semi sweet chocolate chips – optional
Lemon Sugar Glaze
- 1/2 cup powdered Sugar
- 1 – 1.5 tbsp Lemon juice
Steps to prepare
Do read the notes before starting any preparation
- Blend butter in a bowl for 30 seconds
- Add sugar and blend well for 6-7 minutes
- Add lemon zest, lemon juice, vanilla extract and zucchini. Blend until well combined
- Sieve dry ingredients (flour, corn flour, salt and baking powder)
- Add dry ingredients to butter-lemon mixture. Blend until well combined
- Add food coloring and nuts/chocolate chips if desired and mix well
- Cling wrap the dough. Refrigerate for 2 hours or chill for 40 minutes
- Preheat the oven to 180 deg cel and line baking tray with parchment paper
- Using ice-cream scoop or spoon, drop the cookies on the baking tray leaving gap between them
- Bake for 10-12 minutes until base is golden brown. Do not over bake
- Cool the cookies in the tray for 7-8 mins
- Cool the cookies on wire rack completely
- Mix powdered sugar and lemon juice in a bowl until well combined
- Drizzle the glaze generously over the cookies. Allow the glaze to set
- Store cookies in air tight container and munch on these delectable soft cookies as desired
- These cookies will last for 1 week if stored properly
