Farm Store Today 9 - 7
Dining Today Grill 10:30-6:30
Tractor Town Today 9 - 7
1 1/2 cups shredded zucchini (I used my food processor to chop up zucchini, make sure to drain any extra juice after shredded before mixing with your cookies as this recipe is moist enough without the added juice!)
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 butter, softened
2/3 cup sugar
1/3 cup brown sugar, light
1 egg
1 1/2 tsp vanilla extract
Icing Ingredients:
8 oz cream cheese
8 oz butter
1 3/4 cup powdered sugar
3/4 tsp vanilla extract
While I was making some zucchini bread, I had lots of extra zucchini. I found a recipe for zucchini cookies from cookingclassy.com and modified it to make these super soft and amazing zucchini cookies! You’ll want to eat these cookies with every meal but the cream cheese icing is a reminder that they should be saved for dessert!
Directions:
Preheat your oven to 375 degrees. Mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, mix the butter, sugar, and brown sugar until fluffy. Add your egg and vanilla. Then slowly mix in half of your flour mixture. Once that is mixed well, add your shredded zucchini and then the remainder of your flour mixture.
Drop the batter into balls onto a greased cookie sheet, giving them plenty of space. Bake for 12 minutes or until brown. They will be soft but let them cool completely. While they’re cooling you can mix up your icing ingredients starting with the butter and cream cheese fix. Once those are mixed well, add in the rest and mix until smooth. Ice your cookies and enjoy! Remember to store them in the fridge with the cream cheese icing.
