Raisin Topped Frosted Zucchini Cookies recipe

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Ingredients

½ cup butter, softened
1 cup raw sugar
1 egg
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cloves
2 pinches ground nutmeg, or to taste
3 cups finely shredded zucchini
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 teaspoons vanilla extract
2 cups confectioners' sugar
60 raisins, or as needed

Nutrition Info

186.8 calories
carbohydrate: 22.8 g
cholesterol: 26.6 mg
fat: 10.1 g
fiber: 0.9 g
protein: 2.2 g
saturatedFat: 4.9 g
servingSize: -
sodium: 142.1 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  2. Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy, beat in egg.

  3. Mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated. Drop batter by the heaping tablespoonful onto the prepared baking sheet, keeping cookies 2 inches apart.

  4. Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  5. Beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth. Gradually beat in confectioners' sugar until incorporated.

  6. Frost the cooled cookies, top each cookie with 2 raisins.

Recipe Yield

30 cookies

Recipe Note

Shredded zucchini is the secret ingredient in these nicely spiced cookies topped with cream cheese frosting and a few raisins. I prefer the Mexican vanilla.

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