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–+ servings

Zucchini Spice Cookies

Shelby Law Ruttan
A soft and lightly spiced zucchini cookie filled with pecans and raisins for that old fashioned cookie flavor.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Family Recipes
Cuisine American
Servings 30
Calories 102 kcal

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Ingredients
  

  • ½ cup butter
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 ¾ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

  • ⅛ teaspoon cloves
  • ½ teaspoon rum extract
  • ¼ cup milk
  • 1 cups shredded zucchini
  • ½ cup chopped pecans

  • ½ cup raisins
  • ½ teaspoon orange peel

Instructions
 

  • [mv_schema_meta name="preheat oven and whisk dry ingredients"]Preheat oven to 350 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and dried orange peel. [mv_img id="3759"]
    whisking together dry ingredients
  • [mv_schema_meta name="mix wet ingredients"]In another mixing bowl, using a hand mixer, mix together the butter, and brown sugar until creamy. Add the egg and rum extract and continue to mix until egg is incorporated. [mv_img id="3760"]
  • [mv_schema_meta name="add zucchini"]Stir in the shredded zucchini. [mv_img id="3761"]
    stirring in the zucchini
  • [mv_schema_meta name="add flour and milk alternately"]Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture, and mix until combined. [mv_img id="3762"]
    adding dry to wet ingredients
  • [mv_schema_meta name="scoop dough"]Scoop into tablespoon sized portions onto a parchment lined cookie sheet.[mv_img id="3763"]
    scooping dough
  • [mv_schema_meta name="bake and cool"]Bake for 13 minutes or until cookies are no longer wet on top and bounce back when lightly touched. Rest the cookies for 5 minutes before transferring to a cooling rack. [mv_img id="3764"]

Video

[adthrive-in-post-video-player video-id="2zOK34my" upload-date="Sun Aug 02 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Zucchini Spice Cookies" description="Zucchini Spice Cookies with Pecans and Raisins"]

Notes

Tips and Substitutions

  • Always let the shredded zucchini sit in a colander with a sprinkle of salt to help release the water for at least 10 minutes.
  • Press the zucchini after the rest time to squeeze excess water out.
  • Use a tablespoon sized cookie scoop to get perfect portion sized cookies.
  • Line the cookie sheet with parchment paper to prevent sticking.
  • Allow the cookies to cool for at least 5 minutes before removing from the baking sheet.
  • Substitute 1 teaspoon orange zest in place of the dried orange peel.
  • Use vanilla extract instead of rum extract

Nutrition

Serving: 1gCalories: 102kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 14mgSodium: 133mgFiber: 1gSugar: 8g
Keyword Zucchini Spice Cookies
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