Pioneer Woman Zucchini Cookies Recipe
With a mix of zucchini, all-purpose flour, white sugar, margarine, and raisins, these cookies offer a unique twist that’s sure to be a hit at your next family gathering.I love how the zucchini adds moisture and a hint of freshness to each bite, making the cookies soft and delicious.A key trick to keep in mind is to make sure you squeeze out the excess water from the zucchini to avoid overly moist dough.
Servings: 24 cookies
Ingredients
- 2 cups Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- ½ tsp Ground Cloves
- ½ tsp Salt
- 1 cup White Sugar
- ½ cup Margarine softened
- 1 Egg
- 1 cup Zucchini grated
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, combine the flour, baking soda, ground cinnamon, ground cloves, and salt.
- Whisk these ingredients until well mixed.
- Set aside.
- Using an electric mixer, cream together the white sugar and softened margarine until the mixture is light and fluffy.
- This should take about 2-3 minutes.
- Beat in the egg until well combined.
- Then stir in the grated zucchini.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Do not overmix.