Zucchini Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cookies
1/2 c unsalted butter (softened)
1/2 c light brown sugar (packed)
1/2 c granulated sugar
1 large egg
1 cup zucchini (finely grated)
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
Frosting
16 oz. cream cheese (softened)
4 1/2 c. powdered sugar
1/4 c. heavy cream (or whipping cream)
1/2 tsp. salt
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Directions: |
Directions:1. Cream butter and both sugars with mixer on medium low speed until light and fluffy.
2. Add egg and grated zucchini just until combined.
3. Whisk flour, baking soda, cinnamon and salt in a medium bowl.
4. Add dry ingredients to the wet ingredients a little at a time just until combined. Chill the dough in the refrigerator for 2 hours (or up to 24 hours).
5. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
6. Scoop cookie dough balls (about 1 1/2 tbsp.) place dough 2 inches apart on paper on cookie sheet.
7. Bake cookies 10-12 mins. or until lightly browned and the tops spring back when touched.
8. Allow to cool on baking sheet for a few minutes before transferring to a wire rack to cool.
Cream Chees Frosting:
1. Add cream cheese and salt to a large bowl and mix on medium until smooth and fluffy.
2. Alternate adding powdered sugar and heavy create a little bit at a time beating after each addition. Continue to whip until very smooth. Add more powdered sugar if needed to reach desired consistency. |
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Number Of
Servings: |
Number Of
Servings:30 cookies |
Preparation
Time: |
Preparation
Time:Prep: 20 mins, Cook: 20 mins, Chill time: 2 hours = total 2 hours, 40 mins |
Personal
Notes: |
Personal
Notes: Note: Zucchini does not need to be peeled. Use the fine side of grater to shred.
Don't skip the chilling step or cookies will spread too much. Store in air-tight container at room temperature, if very warm, then store in refrigerator.
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