Spiced Zucchini Cookies with Cream Cheese Frosting
Yes, zucchini is AMAZING in cookies! It makes them soft and chewy and you won't even know it's there! These zucchini cookies are a great way to use up extra zucchini.
1pinchsalt(optional, skip this if using salted butter)
Instructions
Make the cookies:
Preheat oven to 350. Grease a baking sheet, or line it with parchment paper.
In a large mixing bowl cream together shortening and brown sugar. Add in egg and vanilla and thoroughly mix.
In a medium bowl combine the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk to mix evenly (or you can sift the ingredients together).
Gradually incorporate your dry ingredients in your shortening mixture and mix until completely incorporated. Mix in the shredded zucchini, the dough will be thick so you may need to do this by hand.
After the zucchini is mixed well, fold in the raisins until evenly dispersed.
Using a dough scoop or spoon scoop the dough onto a cookie sheet a couple of inches apart. Gently press down on the dough to flatten a little.
Bake for 10-12 minutes. Place on a wire rack to cool completely before frosting.
Make the icing:
With an electric mixer combine the cream cheese and butter until light and fluffy. Add in the vanilla, and a pinch of salt and mix. Gradually add in the powdered sugar beating after each addition until all the powdered sugar is incorporated.
Frost the cooled cookies with frosting and enjoy!
Notes
To store leftover cookies with icing: Allow the frosted cookies to sit for about 30 minutes until the icing sets, then store in an airtight container at room temperature for up to 3 days, or for up to 7 days in the fridge. If you have to double up the layers in your storage containers, use a piece of wax paper or parchment paper between the cookies to prevent the frosting from sticking to the cookies.Try other add-ins, such as craisins, chopped dry apricots, or mini chocolate chips instead of the raisins.