How To Make Raisin Topped Frosted Zucchini Cookies
Fall in love with every soft bite of this refreshing zucchini cookies stuffed with raisins and pecans, with a cream cheese frosting atop for a sweet finish.
- 1cupraw sugar
- 2cupsall purpose flour
- 2tspground cinnamon
- 1tspbaking soda
- ½tspground cloves
- 2pinchesground nutmeg,or to taste
- 3cupszucchini,finely shredded
- 8ozcream cheese,(1 package), softened
- 2tspvanilla extract
- 2cupsconfectioners’ sugar
- 60raisins,or as needed
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Beat ½ cup of butter with raw sugar in a bowl using an electric mixer until smooth and creamy, then beat in the egg.
Mix the flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir the flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated.
Drop the batter by the heaping tablespoonful onto the prepared baking sheet, keeping the cookies 2 inches apart.
Bake in the oven for about 12 to 15 minutes until the cookies are lightly browned.
Cool in the pans for about 10 minutes before removing to cool completely on a wire rack.
Beat the cream cheese, ¼ cup of butter, and vanilla extract together using an electric mixer in a bowl until smooth. Gradually beat in confectioners’ sugar until incorporated.
Frost the cooled cookies, then top each cookie with 2 raisins. Enjoy!
- Calories: 177.82kcal
- Fat: 9.84g
- Saturated Fat: 4.65g
- Trans Fat: 0.19g
- Monounsaturated Fat: 3.25g
- Polyunsaturated Fat: 1.07g
- Carbohydrates: 21.27g
- Fiber: 0.81g
- Sugar: 13.88g
- Protein: 2.04g
- Cholesterol: 25.85mg
- Sodium: 113.89mg
- Calcium: 21.76mg
- Potassium: 84.52mg
- Iron: 0.65mg
- Vitamin A: 70.15µg
- Vitamin C: 2.29mg
Have your own special recipe to share? Submit Your Recipe Today!