Zucchini Cookies with Cream Cheese Frosting

Ingredients

• 1 3/4 cup + 2 Tbsp all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 1/2 cups shredded zucchini
• 6 oz cream cheese, softened
• 6 oz unsalted butter, softened
• 1 1/3 cups powdered sugar
• 1/2 tsp vanilla extract

Directions

1. Heat the oven to 375 degrees. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, then put the bowl aside. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, granulated sugar and brown sugar until the mixture looks light and fluffy. If your paddle does not scrape the bowl as it runs, pause now and then during mixing to scrape the sides and bottom. Add the egg and vanilla and mix them in. Turn the mixer to low, add half of the flour mixture gradually, mix in the zucchini, then blend in the rest of the flour mixture.
2. Scoop the dough in even 2 Tbsp portions onto baking sheets lined with parchment paper or Silpat, leaving 2-inches between cookies. Bake at 375 degrees for 10 – 13 minutes, watching closely so they do not bake too long; the cookies should still feel soft, and they will keep setting for about a minute after they come out of the oven. Let them rest on the baking sheet for 2 minutes, then move them to a wire rack to cool all the way. When the cookies are cool, spread them with cream cheese frosting and, if you like, dust the tops very lightly with cinnamon and nutmeg.
3. For the cream cheese frosting: In a mixing bowl fitted with the paddle attachment, beat the butter and cream cheese together until smooth and fluffy. Add the powdered sugar and vanilla, then keep mixing until the frosting is smooth and fluffy.