Soft Zucchini Spice Cookies
Soft Zucchini Spice Cookies are the ultimate treat for fall or any time you crave cozy, spiced flavors in a lighter, tender package. These cookies blend the natural sweetness and moisture of fresh grated zucchini with the warm, inviting notes of cinnamon and nutmeg, perfectly balanced by chewy raisins and the satisfying crunch of optional walnuts. The batter comes together in just 15 minutes, making this an approachable yet unique dessert that's perfect for potlucks, afternoon snacks, or a comforting indulgence on a chilly day. Featuring wholesome ingredients like zucchini and bursting with warm spice aroma, these cookies bake up soft and flavorful, ready to be enjoyed straight from the oven or stored for days of snacking bliss. Whether you're a zucchini lover or trying something new, these spiced cookies will have everyone coming back for seconds! Keywords: soft zucchini spice cookies, fall dessert recipe, zucchini baking ideas, easy spiced cookies, zucchini cookie recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 1 large egg
- 1 teaspoons vanilla extract
- 1 cups zucchini, grated and lightly pressed to remove excess moisture
- 0.5 cups raisins
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the grated zucchini, raisins, and chopped walnuts (if using) until evenly distributed.
Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Each cookie should be approximately 1 1/2 tablespoons of dough.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops no longer look wet.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend their freshness.
Nutrition Facts
Calories |
3453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 514.1 g | 187% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 308.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 329 mg | 25% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2003 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
