Best Frosted Zucchini Cookies Recipes
FROSTED ZUCCHINI COOKIES
Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious. -Michele Bretz-Hysong, Massillon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours. , Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely. , In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 139mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
RAISIN TOPPED FROSTED ZUCCHINI COOKIES
Shredded zucchini is the secret ingredient in these nicely spiced cookies topped with cream cheese frosting and a few raisins. I prefer the Mexican vanilla.
Provided by OhDear623
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg.
- Mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated. Drop batter by the heaping tablespoonful onto the prepared baking sheet, keeping cookies 2 inches apart.
- Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth. Gradually beat in confectioners' sugar until incorporated.
- Frost the cooled cookies; top each cookie with 2 raisins.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 22.8 g, Cholesterol 26.6 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 142.1 mg, Sugar 15.1 g
FROSTED ZUCCHINI COOKIES
We love spicy zucchini bread so I adapted a favorite cookie recipe! It seems all age groups surprisingly even love these! They are a soft cookie loaded with flavor! Note chill time is not counted in time to make them.
Provided by Win Spicer
Categories Cookies
Time 25m
Number Of Ingredients 21
Steps:
- 1. Cookies: In large bowl, beat shortening, sugar, egg and molasses.
- 2. Whisk together all dry ingredients except oatmeal. Add to wet mixture and beat until well blended.
- 3. Add zucchini and oatmeal and mix until evenly incorporated.
- 4. Cover and chill about an hour. Drop by tablespoons or roll into 1-inch balls.
- 5. Place on parchment lined cookie sheets about an inch or so apart.
- 6. Bake in a preheated 400 degree oven 8-10 minutes or 350 degree oven 10-12 minutes. Do not over bake! Cook on wire racks.
- 7. Frosting: Cream butter. Add remaining ingredients and beat until smooth. Adding milk and/or powdered sugar to reach desired spreading consistency.
- 8. When cookies are completely cool you may frost and for an added touch, sprinkle frosting with cinnamon or nutmeg.
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