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Zucchini Lemon Poppyseed Cookies

Lemon Poppy Seed Cookies with Zucchini are sweet pillows of deliciousness. Topped with a tangy lemon glaze these cookies are kid approved!

Course Dessert
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 32 cookies
Calories 120 kcal
Author Lauren

Ingredients

for the glaze:

US Customary - Metric

Instructions

  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
  2. 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.
  3. 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 Facts
Zucchini Lemon Poppyseed Cookies
Amount Per Serving
Calories 120 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 17mg6%
Sodium 66mg3%
Potassium 62mg2%
Carbohydrates 13g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 115IU2%
Vitamin C 4.5mg5%
Calcium 20mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.