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glazed lemon-zucchini-cookies on cooling rack

Lemon Zucchini Cookies

Lemon Zucchini Cookies are sweet pillows of deliciousness. Topped with a tangy lemon glaze these cookies are kid approved!
Course Dessert
Cuisine American
Keyword Lemon Zucchini Cookies
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 32 cookies
Calories 120kcal
Author Lauren's Latest


for the glaze:


  • Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
  • 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.
  • 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!


Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 62mg | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 4.5mg | Calcium: 20mg | Iron: 0.6mg