Ingredients
1¾cupall purpose flour,plus 2 tbsp
1tspbaking powder
¼tspbaking soda
½tspsalt
1tspground cinnamon
¼tspground nutmeg
¼tspground ginger
½cupunsalted butter,softened
⅔cupgranulated sugar
⅓cuplight brown sugar,packed
1large egg
1½tspvanilla extract
1½cupszucchini,shredded
6ozcream cheese,softened
6ozunsalted butter,softened
1⅓cupspowdered sugar
½tspvanilla extract
Preparation
Preheat the oven to 375 degrees F.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated sugar, and brown sugar until pale and fluffy. Scrape down the bowl.
Mix in the egg and vanilla. With the mixer set on low speed, slowly mix in half of the flour mixture, then mix in the zucchini and finish by mixing in the remaining flour mixture.
Drop the batter into balls, 2 even tablespoons at a time, onto parchment paper or Silpat lined baking sheets, spacing the cookies 2 inches apart.
Bake in the oven for 10 to 13 minutes. Be careful not to over-bake, and the cookies should still be soft to the touch.*
Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
In a mixing bowl fitted with the paddle attachment, whip together the butter and cream cheese until smooth and fluffy.
Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.
Once the cookies are cool, frost with the cream cheese frosting and sprinkles tops very lightly with cinnamon and nutmeg.
Serve and enjoy!
