Step 1

Preheat oven to 375F.

Step 2

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.

Step 3

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy.

Step 4

Add the egg and vanilla extract and mix well.

Step 5

With an electric mixer on low speed, mix half of the dry ingredient mixture into the batter. Fold in the zucchini, then blend in the remaining dry ingredients.

Step 6

Scoop the batter onto cookie sheets covered with waxed paper or lined with a silicon baking mat. Leave 2-3 inches between each cookie as they will spread.

Step 7

Bake the cookies at 375F for 10-12 minutes until set. Remove from the oven and transfer the cookies to a wire cooling rack to cool completely to room temperature.

Step 8

In a medium mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth. Add the vanilla extract and powdered sugar and beat on low speed until combined.

Step 9

Frost the cookies generously with the cream cheese frosting. Add a very light sprinkle of nutmeg or cinnamon, if desired.