Zucchini Cookies
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
24 -30 cookies
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Course
Baked Goods
Zucchini Cookies
Description
This recipe uses shredded zucchini incorporated into a cookie dough made with butter, sugar, egg, and lemon zest for a fresh note. The dry ingredients include flour, leavening agents, cinnamon, and salt to create a spiced, tender base. Raisins are folded in to add chewy bursts of sweetness. Cookies are portioned onto a baking sheet or into whoopee pie pan wells and baked until just lightly browned, ensuring a soft texture with golden edges.
After cooling, a lemon glaze made from confectioners' sugar, lemon juice, and vanilla is drizzled over the cookies, lending a tangy contrast to the cinnamon and sweetness within. These cookies have a moist crumb from the zucchini and a balanced flavor profile combining citrus, spice, and fruit.
The cookies can be stored at room temperature in an airtight container for up to three days, making them suitable for a short-term treat or snack. Using a regular baking sheet will produce slightly thinner cookies than a whoopie pie pan.
Ingredients
For the Cookies
- ½ cup butter room temperature, unsalted
- 1 cup sugar
- 1 egg
- 1 cup zucchini finely shredded
- 1 teaspoon lemon finely grated zest
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup raisins
For the Lemon Glaze
- 1 cup confectioners' sugar sifted
- 2 tablespoons lemon juice
- ¼ teaspoon vanilla extract pure
Instructions
- Preheat oven to 375°F. Spray a whoopie pie pan with nonstick cooking spray or line a regular baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in egg, zucchini and lemon zest and vanilla.
- In a medium bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients until just combined. Fold in raisins.
- Use a medium cookie scoop (1 ½ tablespoons) to drop dough into the center of each whoopee pie well or simply drop them directly onto the prepared cookie sheet. If you are using a cookie sheet, be sure to leave a few inches between each cookie.
- Bake in preheated oven for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
- Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Drizzle the glaze over cooled cookies.
Notes
- Storing cookies in an airtight container at room temperature keeps them fresh for up to 3 days.
- Using a regular baking sheet yields thinner cookies compared to using a whoopie pie pan.
- Ensure zucchini is finely shredded to distribute moisture evenly in the dough.
User Reviews
Overall Rating
4.4
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