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.
Serves:
Ingredients
- ½cupbutter,softened
- 1cupraw sugar
- 1egg
- 2cupsall purpose flour
- 2tspground cinnamon
- 1tspbaking soda
- ½tspsalt
- ½tspground cloves
- 2pinchesground nutmeg,or to taste
- 3cupszucchini,finely shredded
- 1cuppecans,chopped
For Frosting:
- 8ozcream cheese,(1 package), softened
- ¼cupbutter,softened
- 2tspvanilla extract
- 2cupsconfectioners’ sugar
- 60raisins,or as needed
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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Beat ½ cup of butter with raw sugar in a bowl using an electric mixer until smooth and creamy, then beat in the egg.
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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.
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Drop the batter by the heaping tablespoonful onto the prepared baking sheet, keeping the cookies 2 inches apart.
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Bake in the oven for about 12 to 15 minutes until the cookies are lightly browned.
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Cool in the pans for about 10 minutes before removing to cool completely on a wire rack.
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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.
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Frost the cooled cookies, then top each cookie with 2 raisins. Enjoy!
Nutrition
- 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
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