Zucchini Cream Cheese Sandwich Cookies

Last year Mike and I went to a local park and wandered down an unmarked trail, that opened up to an unexpected, awesome old lock that was part of the Union Canal. The canal has been closed for over 100 years, so the walls are all moss-covered and trees have taken back land that was once clear. We went back a few weeks ago so I could get some photos with a tripod this time. Such a neat place.

I also made these cookies a few weekends ago; they were pretty awesome too. Summer is always the time of endless zucchini in our house. It’s so cheap and looks so good, I have a hard time walking past it without getting one, or two or three to take home with me. However, by the time August rolls around, and my zucchini purchasing is still it full gear, it seems like I’m always looking for different ways to use it up. I thought these cookies fit the bill nicely and they might just be a perfect recipe for your uncontrollable zucchini purchasing too…


Zucchini and Cream Cheese Cookie Sandwiches

Adapted, slightly from Martha Stewart Living
Makes 14 sandwich cookies
1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts or pecans 
Cream Cheese Filling
8 ounces cream cheese, room temperature
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/2 cup confectioners’ sugar, sifted


Pre-heat oven to 350 degrees.

Sift flour, cinnamon, baking soda, baking powder, and salt into a bowl or piece of wax paper; set aside.

Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla. Beat flour mixture into butter mixture. Mix in zucchini, oats, and nuts. This is important – be sure to refrigerate the dough until firm; about 1 to 2 hours.

Working quickly portion out dough using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. I found it helpful to let the portioned dough chill and additional 10 minutes in the fridge before baking. Bake until edges are golden, about 17 minutes. Let cool on a wire rack. Cookies, will be soft and delicate. You should get 28 cookies.

Beat together remaining 1/2 stick butter, cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

Store in air-tight container in refrigerator in-between layers of wax paper.

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