Frosted Zucchini Cookies
Ingredients35 m servings
- In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini. 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 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks.
- In a small mixing bowl, cream butter, cream cheese and vanilla. Gradually beat in confectioners' sugar. Frost the cooled cookies.
ReviewsRead all reviews 12
These were fantastic! I did not wait the 2 hours to refrigerate because I didn't have time and they still turned out perfect. So I wouldn't waste the time. Perfect amount of spice and zucchini....
I was looking for another fun way to use up some of the zucchini that is so abundant and this is THE recipe. I made these to take to a church function and they were raved upon by everyone who t...
Great recipe! Made these and sent them to work with my husband. The crew ate them up in 10 minutes and we had lots of requests for the recipe. I did omit the cloves simply because I think it'...
I substituted 1 cup mashed banana, omitted the cloves and raisins, and I substituted 1/2 of the white sugar for brown sugar. they turned out great. Versatile recipe. I did use butter, and I th...
These cookies were fabulous! They came out so soft and that is hard to do in my oven. It always burns the bottom of things. I added some rolled oats to mine, and a hint of nutmeg and they are ...
My new favorite cookie!! These are the most cakelike, moist cookies I have ever tasted. I doubled the cookies and only single batch of frosting. This worked out as double frosting would have b...
I loved these cookies. I have an abundance of zucchini and have been looking for something else to do with it. As suggested by other, I used 1/2C white sugar and 1/2C brown sugar. I didn't ad...
These taste like soft cake! My family said they reminded them of carrot cake, but with zucchini. I agree :)