Ingredients for Soft Zucchini Spice Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- baking powder (baking soda used instead)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- Clove
- 1/4 cup milk
- 1 1/2 cups grated zucchini, packed
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 1 teaspoon orange zest
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
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How to Make Soft Zucchini Spice Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This is best done with an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently stir in the grated zucchini, nuts (if using), raisins (if using), and orange zest (if using).
- Drop rounded teaspoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden brown and the centers are set. A toothpick inserted into the center should come out with just a few moist crumbs attached.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
6g
Carbs
3g
