Zucchini Sandwich Cookies

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Why is there never enough time in a day? There is never not a load of laundry to be done. And if by chance I do have all the laundry clean and put away (which never happens), there is a sink full of dishes. Or a dirty bathroom. Or the sheets need to be changed. Or my windows need to be cleaned. Or the garden needs to be watered and weeded. Or someone spilled apple juice on the floor………..

I make lists, I get up a little earlier, I try to prioritize my time so I can get everything done. But I just can’t seem to get ahead.

So you know what?

I’m giving up.

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Seriously. Who cares if my kids wear dirty socks? Is the world going to end if my windows haven’t been clear in ages? We’ll get to the dishes when we can. Because for all the chores that get ignored, I’m running a business. I’m mountain biking with my husband. I’m watching my kids run through the sprinklers. I’m making cookies. And isn’t that what it’s all about? Creating memories and nurturing relationships? I’m seriously exhausted trying to “do it all” so I’m giving myself a break. I’m done with the guilt and I’m done making myself crazy trying to accomplish something that quite frankly can’t be done.

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In honor of me having dirty dishes and a laundry room full of cookies, let’s eat! What better way to celebrate than some homemade cookies? It always comes back to the cookies.

This is the perfect way to use summer’s finest and most abundant vegetable, zucchini. These thin cakey cookies taste like zucchini bread and sandwich some seriously delicious lemon scented cream cheese frosting.

One bite of these and I think you’ll agree that at least I’m doing something right!

This recipe is adapted for high altitude. I tested these cookies in my kitchen which is just about 7000 feet. It’s adapted from this recipe. If you’d like to make these cookies and you don’t need to adjust for high altitude, try increasing both sugars by 1 tablespoon and increase baking powder by 1/2 teaspoon.

Zucchini Sandwich Cookies

For the Cookies:

  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1- 1/4 cup shredded zucchini (about 3 small)
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

For the Cream Cheese Filling:

  • 8 oz cream cheese, room temperature
  • 1/4 cup (4 tablespoons) butter, room temperature
  • 2 1/2 cups powdered sugar
  • zest of one lemon
  • 1 teaspoon cinnamon
  • pinch salt

Preparation:

Preheat oven to 350F degrees. In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Sift and set aside. In a large bowl, whisk together eggs, oil and both sugars. Whisk until both the sugars are well incorporated. Add the shredded zucchini and vanilla. Stir to combine. Add the dry mixture and stir with a wooden spoon until flour is incorporated but not over mixed. The batter will be thin. Drop by heaping tablespoon on a parchment or baking pad covered cooke sheet. Bake for 8-10 minutes until lightly browned and cooked through. *Cookies tend to stick a little so take care when transferring to cooling rack.

To make the cream cheese filling, put the softened cream cheese and butter in a small bowl. Using a hand mixer, whip until well mixed and no lumps are left. Add powdered sugar, zest of lemon, cinnamon and salt. Mix until combined. *If the frosting is a little thick, add a teaspoon of lemon juice to thin out.

Picking cookies that are similar in size, spread desired amount of frosting on bottoms of cookies and sandwich together. These are great room temperature as well as chilled.