Description
Rustic zucchini cookies blend Midwestern comfort with sweet garden charm. Warm spices and tender zucchini create irresistible homestyle treats you cannot resist sampling.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 cup grated zucchini
- 1 large egg
Spices and Seasonings:
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
Binding and Texture Ingredients:
- ½ cup margarine, softened
- 1 cup raisins
Instructions
- Craft the foundational dry mixture by blending all-purpose flour (2 cups or 240 grams), baking soda (1 teaspoon), ground cinnamon (1 teaspoon), ground cloves (1/2 teaspoon), and salt (1/2 teaspoon) in a medium mixing bowl. Thoroughly whisk the ingredients to ensure uniform distribution.
- In a spacious mixing bowl, utilize an electric mixer to cream white sugar (1 cup or 200 grams) and softened margarine (1/2 cup or 113 grams) until the texture becomes smooth and airy, approximately 2-3 minutes.
- Introduce a large egg to the creamed mixture, beating thoroughly to integrate completely. Gently fold in freshly grated zucchini (1 cup or 120 grams), ensuring even incorporation.
- Methodically introduce the dry ingredient blend into the wet mixture, stirring continuously to create a consistent, moist dough without any lingering dry pockets.
- Tenderly fold raisins (1 cup or 150 grams) throughout the dough, distributing them evenly to guarantee a balanced flavor profile.
- Encase the dough in plastic wrap and refrigerate for a minimum of 1 hour, allowing flavors to meld and develop. Extended chilling overnight can enhance the overall taste complexity.
- Preheat the oven to 375°F (190°C), positioning the rack in the center for optimal heat circulation.
- Prepare baking surfaces by lightly greasing two cookie sheets or covering them with parchment paper to prevent adhesion.
- Extract chilled dough and portion into small teaspoon-sized rounds, positioning them approximately 2 inches apart to accommodate spreading during baking.
- Slide the cookie sheets into the preheated oven, baking for 8-10 minutes. Midway through cooking, rotate the sheets to ensure uniform browning and consistent texture.
- Once baked, remove cookies from the oven and allow them to rest on the sheets for several minutes. Transfer to wire cooling racks to complete the cooling process, enabling them to firm up and reach optimal texture.
Notes
- Summer’s abundant zucchini transforms into a delightful sweet treat that tricks taste buds with its unexpected vegetable magic.
- Gentle spices like cinnamon and clove weave warmth throughout each tender, moist cookie bite.
- Freezing these cookies lets you enjoy a homemade dessert with zero fuss whenever a craving strikes.
- Grated zucchini secretly infuses moisture and hidden nutrition without compromising the classic cookie experience.
- Smart baking tricks like chilling dough and rotating cookie sheets ensure perfectly golden, irresistible results every single time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg