Soft & Chewy Zucchini Sandwich Cookies

Here’s my go-to recipe for zucchini sandwich cookies, with a soft, chewy cookie base made from freshly grated garden zucchini, warm spices, and a smooth cream cheese filling that brings it all together.

These cookies have become my summer baking staple, especially when zucchini is growing like crazy in the garden. I always make a double batch because they disappear so quickly – and let’s be honest, cookies for breakfast are totally acceptable when there’s a vegetable involved, right?

What Kind of Zucchini Should I Use?

For baking cookies, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you can only find large zucchini at the store, just be sure to cut out the seedy center before grating, as those bigger seeds can affect the texture of your cookies. Regular green zucchini works perfectly fine, though yellow summer squash can be used in a pinch – they’re basically cousins with very similar moisture content and texture. The most important step is squeezing out the excess liquid after grating, which you can do using a clean kitchen towel or several layers of cheesecloth.

Options for Substitutions

This recipe has several ingredients that you can swap out if needed:

• Zucchini: Yellow summer squash works perfectly as a 1:1 replacement. Just make sure to squeeze out the liquid the same way you would with zucchini. You could also use shredded carrots, but they might make the cookies a bit sweeter.
• Walnuts: Not a fan of walnuts? Feel free to use pecans, chopped almonds, or even sunflower seeds. For nut allergies, you can skip them entirely or add raisins instead.
• Rolled oats: Quick oats can work in place of rolled oats, though the texture will be slightly different. Don’t use instant oats – they’re too finely ground and will change the cookie structure.
• Cream cheese frosting: For the frosting, you can use mascarpone cheese instead of cream cheese for a slightly different flavor. If you’re dairy-free, try dairy-free cream cheese alternatives – just note the frosting might be a bit softer.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses. You can also use coconut sugar, though it might make the cookies a bit less moist.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini sandwich cookies is dealing with excess moisture – not squeezing enough liquid from your grated zucchini can lead to spread-out, cake-like cookies instead of the perfect sandwich-worthy texture. To get it right, wrap the grated zucchini in a clean kitchen towel and twist firmly until no more liquid comes out. Another common mistake is overmixing the dough once you’ve added the flour, which can make your cookies tough – mix just until the ingredients are combined, then stop. For the cream cheese frosting, using cold ingredients will result in lumpy frosting that’s hard to spread, so make sure both the butter and cream cheese are properly softened at room temperature for about an hour before mixing. To ensure your sandwich cookies stay fresh and the frosting doesn’t squeeze out, chill them for at least 30 minutes after assembly before serving.

What to Serve With Zucchini Sandwich Cookies?

These soft, cake-like cookies are perfect for afternoon tea or coffee time! A cold glass of milk is always a classic choice, but try serving them with a warm chai latte or spiced apple cider to complement the cinnamon flavor. Since these cookies are pretty rich with the cream cheese frosting, I like to balance them out with some fresh fruit on the side – sliced peaches or fresh berries work really well. For a fun dessert spread, you can serve these alongside other harvest-inspired treats like pumpkin bread or apple crisp during fall gatherings.

Storage Instructions

Keep Fresh: These zucchini sandwich cookies need to be kept in the fridge because of the cream cheese frosting. Place them in an airtight container with wax paper between layers to prevent sticking. They’ll stay fresh and tasty for up to 5 days in the refrigerator.

Freeze: Want to save some for later? These cookies freeze really well! Put them in a freezer-safe container with wax paper between layers and they’ll keep for up to 3 months. Just remember that the texture of the cream cheese frosting might change slightly after freezing.

Make Ahead: You can make the cookie part ahead of time and freeze them unfrosted for up to 3 months. When you’re ready to serve, just thaw them out and make fresh frosting. This is super handy when you want to prep ahead for parties or when you have extra zucchini to use up!

Serve: When you’re ready to enjoy frozen cookies, let them thaw overnight in the refrigerator. For the best taste and texture, let them sit at room temperature for about 15-20 minutes before serving.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 45-55 g
• Fat: 270-300 g
• Carbohydrates: 600-650 g

Ingredients

For the cookies:

• 2 large eggs
• 1 cup butter (softened to room temperature)
• 1 tsp vanilla extract
• 1 cup walnuts (roughly chopped)
• 2 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 2 cups old-fashioned rolled oats
• 1 cup granulated sugar
• 1 cup packed brown sugar (I like using Domino Light Brown Sugar)
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups grated zucchini (well-drained)
• 2 cups plus 2 tbsp all-purpose flour

For the cream cheese frosting:

• Dash salt
• 1/2 cup butter (softened)
• 16 oz cream cheese (softened, I use Philadelphia Cream Cheese)
• 1 tsp vanilla extract
• 3 cups powdered sugar

Step 1: Prepare the Wet Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Preheat your oven to 350°F (175°C).

In the bowl of a stand mixer or a large mixing bowl, beat together the softened butter, granulated sugar, and packed brown sugar for 2 minutes until creamy.

Scrape down the sides of the bowl, add the eggs, and continue beating for another 2 minutes.

Then add the vanilla extract and mix just until incorporated.

Step 2: Prepare and Add Zucchini

• 2 cups grated and well-drained zucchini

Grate the zucchini and squeeze out as much excess liquid as possible to ensure the cookies don’t become soggy.

Add the grated and well-drained zucchini to the wet mixture and stir just until combined.

I like using a clean kitchen towel to squeeze the zucchini dry — it makes a surprising difference in texture.

Step 3: Combine the Dry Ingredients

• 2 cups plus 2 tbsp all-purpose flour
• 2 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups old-fashioned rolled oats
• 1 cup walnuts, roughly chopped

In a separate bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, salt, rolled oats, and chopped walnuts.

Mixing these ingredients beforehand ensures the leaveners and spices are evenly distributed throughout the dough.

Step 4: Finish Dough and Shape Cookies

• dry ingredients from Step 3
• wet mixture with zucchini from Step 2

Add the dry ingredient mixture from Step 3 to the wet mixture containing the zucchini (from Step 2).

Mix just until everything is combined — avoid over-mixing.

Lightly spray a large cookie sheet with cooking spray.

Use a cookie scoop (about 1 1/2 to 2 inches) to portion out the dough into balls and arrange them on the prepared cookie sheet, leaving space between each for spreading.

Step 5: Bake and Cool Cookies

Bake the cookies in the preheated oven for 15-17 minutes, or until they are a deep golden brown.

Let the cookies rest on the baking sheet for a couple of minutes after removing from the oven so they can set.

Then carefully transfer them onto a wire rack to cool completely before assembling.

Step 6: Assemble, Serve, and Enjoy

Once the cookies have cooled, you can frost and assemble them if desired.

Refrigerate any leftovers to keep them fresh.

I always recommend tasting one while it’s just slightly warm — it’s a treat!