Mohamed Shili Pioneer Woman zucchini cookies are made using zucchini, all-purpose flour, white sugar, margarine, and raisins. These zucchini cookies offer a dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 24 people.
Pioneer Woman Zucchini Cookies Ingredients
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup margarine, softened
- 1 large egg
- 1 cup raisins
How To Make Pioneer Woman Zucchini Cookies
- Prepare the Dry Mix: In a medium bowl, combine 2 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of ground cinnamon, ½ tsp of ground cloves, and ½ tsp of salt. Whisk these ingredients until they are well mixed and set aside.
- Cream Sugar and Margarine: Using an electric mixer, cream together 1 cup of white sugar and ½ cup of softened margarine in a large bowl. Beat them on medium speed until the mixture is smooth and creamy, which should take about 2 to 3 minutes.
- Add Wet Ingredients: To the creamed sugar and margarine, add 1 large egg. Beat well to incorporate. Following the egg, mix in 1 cup of grated zucchini.
- Combine Mixtures: Gradually add the dry mix to the wet ingredients, mixing continuously until the dough is uniformly moist without any dry spots.
- Add Raisins: Fold 1 cup of raisins into the dough to distribute them evenly.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. For deeper flavor development, the dough can be refrigerated overnight.
- Preheat the Oven: Heat your oven to 375°F (190°C) to prepare for baking.
- Prepare Cookie Sheets: Lightly grease two cookie sheets or line them with parchment paper to prevent the cookies from sticking.
- Shape and Place: Scoop teaspoon-sized amounts of the chilled dough and place them on the prepared cookie sheets, ensuring about 2 inches of space between each for expansion.
- Bake: Transfer the cookie sheets to the preheated oven and bake for 8 to 10 minutes. For even baking, switch the positions of the cookie sheets halfway through.
- Cool Down: Remove the cookies from the oven and let them cool on the cookie sheets for a few minutes. Afterward, transfer them to wire racks to cool completely.
Recipe Tips
- Measure Ingredients Precisely: For consistent results, use a kitchen scale to measure ingredients instead of volume-based measuring cups.
- Optimize Zucchini Moisture: After grating the zucchini, squeeze out excess moisture with a clean kitchen towel to prevent soggy cookies.
- Cookie Dough Consistency: If your dough feels too sticky after chilling, you can lightly flour your hands or the teaspoon before shaping the cookies.
- Storage of Dough: You can make the dough ahead of time and keep it refrigerated for up to 2 days before baking.
- Enhance Flavor Profiles: Try adding a pinch of nutmeg or vanilla extract to the dough to subtly enhance the flavors of the spices already used.
What To Serve With Zucchini Cookies
Serve your Zucchini Cookies with chilled lemonade, hot coffee, vanilla ice cream, cold milk, or a caramel dipping sauce for a sweet treat.
You can also pair these cookies with a spiced chai latte or a mocha for a cozy afternoon snack.
How To Store Zucchini Cookies
Refrigerate: Keep the Zucchini Cookies in an airtight container and store them in the refrigerator. They will stay fresh for up to 1 week. Make sure to layer them between sheets of parchment paper to avoid sticking.
Freeze: These cookies freeze well. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. Thaw by placing them at room temperature for a few hours before serving.
Pioneer Woman Zucchini Cookies Nutrition Facts
Servings Per Recipe: 36
- Calories: 81
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 99mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Total Sugars: 6g
- Protein: 1g
Frequently Asked Questions
How can I ensure my cookies are chewy and not too crisp?
To ensure your cookies have a chewy texture, avoid overbaking them. Monitor the cookies closely and remove them from the oven when they are just set but still soft in the center. Allowing them to cool on the baking sheet for a few minutes will also help.
How do I know when the Zucchini Cookies are done baking?
The cookies are done when the edges are lightly golden and the centers appear set. They should still be soft to the touch; they will firm up as they cool on the baking sheet outside of the oven.
What is the best way to grate the zucchini for the cookies?
For the best texture in your cookies, use the small holes of a box grater to grate the zucchini. This finer shred blends more seamlessly into the cookie dough, distributing moisture evenly without making the cookies soggy.
Try More Cookies Recipes:
Pioneer Woman Zucchini Cookies
Description
Pioneer Woman zucchini cookies are made using zucchini, all-purpose flour, white sugar, margarine, and raisins. These zucchini cookies offer a dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 24 people.
Pioneer Woman Zucchini Cookies Ingredients
How To Make Pioneer Woman Zucchini Cookies
- Prepare the Dry Mix: In a medium bowl, combine 2 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of ground cinnamon, ½ tsp of ground cloves, and ½ tsp of salt. Whisk these ingredients until they are well mixed and set aside.
- Cream Sugar and Margarine: Using an electric mixer, cream together 1 cup of white sugar and ½ cup of softened margarine in a large bowl. Beat them on medium speed until the mixture is smooth and creamy, which should take about 2 to 3 minutes.
- Add Wet Ingredients: To the creamed sugar and margarine, add 1 large egg. Beat well to incorporate. Following the egg, mix in 1 cup of grated zucchini.
- Combine Mixtures: Gradually add the dry mix to the wet ingredients, mixing continuously until the dough is uniformly moist without any dry spots.
- Add Raisins: Fold 1 cup of raisins into the dough to distribute them evenly.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. For deeper flavor development, the dough can be refrigerated overnight.
- Preheat the Oven: Heat your oven to 375°F (190°C) to prepare for baking.
- Prepare Cookie Sheets: Lightly grease two cookie sheets or line them with parchment paper to prevent the cookies from sticking.
- Shape and Place: Scoop teaspoon-sized amounts of the chilled dough and place them on the prepared cookie sheets, ensuring about 2 inches of space between each for expansion.
- Bake: Transfer the cookie sheets to the preheated oven and bake for 8 to 10 minutes. For even baking, switch the positions of the cookie sheets halfway through.
- Cool Down: Remove the cookies from the oven and let them cool on the cookie sheets for a few minutes. Afterward, transfer them to wire racks to cool completely.
