Description
Delight in these moist and flavorful Zucchini Cookies topped with a rich and creamy cream cheese frosting. Perfectly spiced with cinnamon and studded with raisins, these cookies are a delicious way to enjoy zucchini in a sweet treat.
Ingredients
Cookie Ingredients
- 3 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 cups grated zucchini
- 3 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 cup raisins
Frosting Ingredients
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat and prepare wet ingredients: Preheat oven to 350°F (175°C). In a large mixing bowl, beat the eggs until light and fluffy. Add the vegetable oil, sugar, brown sugar, grated zucchini, and vanilla extract. Mix thoroughly until all ingredients are well combined.
- Mix dry ingredients and combine: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring continuously until just combined. Fold in the raisins evenly throughout the batter.
- Bake the cookies: Drop spoonfuls of the dough onto a greased or lined baking sheet, spacing them appropriately. Bake in the preheated oven for 10-12 minutes or until the edges turn a golden brown. Remove from oven and allow the cookies to cool completely on a wire rack before frosting.
- Prepare the frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and mix well. Gradually beat in the powdered sugar until the frosting reaches the desired consistency, adding more sugar if needed.
- Frost the cookies: Once the cookies have cooled completely, spread or pipe the cream cheese frosting evenly over each cookie. Serve and enjoy.
Notes
- Ensure the zucchini is finely grated and well-drained if very watery to avoid soggy cookies.
- For a nutty variation, you can add chopped walnuts or pecans to the dough.
- Cookies store well in an airtight container in the refrigerator for up to 5 days.
- Bring the cream cheese and butter to room temperature for a smooth frosting consistency.
- To reduce sweetness, you can lower the sugar slightly or omit the raisins.
