Hamdi Saidani This Pioneer Woman Zucchini Cookies recipe is a soft and moist recipe, which is made with fresh grated zucchini and warm spices. It’s the perfect way to use up summer zucchini, a delicious treat ready in about 30 minutes, plus chilling time.
Pioneer Woman Zucchini Cookies Ingredients
A classic combination for a wonderfully moist and uniquely flavored cookie.
- 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 butter, softened
- 1 large egg
- 1 cup shredded zucchini
- 1 cup raisins
How To Make Pioneer Woman Zucchini Cookies
A step-by-step guide to these wonderfully soft, spiced, and chewy cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together for 2 to 3 minutes, until the mixture is smooth and creamy.
- Combine the Dough: Beat in the egg until combined, then stir in the shredded zucchini. On low speed, gradually stir in the flour mixture until it is incorporated. Switch to a spatula and fold in the raisins.
- Chill the Dough: Cover the dough and refrigerate it for at least 1 hour, or overnight. This step is crucial.
- Bake and Cool: When ready to bake, preheat the oven to 375°F. Grease two cookie sheets. Drop teaspoonfuls of the chilled dough about 2 inches apart onto the prepared sheets. Bake for 8 to 10 minutes, until the cookies are set. Let them cool slightly on the cookie sheets before transferring them to a wire rack to cool completely.
Recipe Tips
For the perfect, soft, cake-like zucchini cookie.
- How to get the most moist cookie? Do not peel or drain the zucchini! The natural moisture in the shredded zucchini is the secret ingredient that makes these cookies incredibly soft, tender, and cake-like.
- Why do I have to chill the dough? This is a very important step. The dough is quite soft, and chilling it for at least an hour firms it up, making it easier to handle. It also helps to develop the flavors and prevents the cookies from spreading too much, resulting in a thicker, chewier texture.
- Can I use chocolate chips instead of raisins? Yes, as the recipe note suggests, this is a delicious variation! You can substitute the 1 cup of raisins with 1 cup of mini chocolate chips or semi-sweet chocolate chips.
- How do I know when the cookies are done? These cookies should be soft, not crispy. They are ready when the edges are set and the tops look firm. Be careful not to overbake them to maintain their soft, cake-like texture.
What To Serve With Zucchini Cookies
The perfect accompaniment for this classic, seasonal cookie.
These soft and spicy cookies are a perfect treat, especially during the late summer and fall. They are a classic pairing with:
- A tall, cold glass of milk
- A hot cup of black coffee or a spiced tea
- A tangy cream cheese frosting spread on top
How To Store Zucchini Cookies
Keeping your cookies soft and fresh.
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature. They are very moist and will stay soft and delicious for up to 5 days.
Pioneer Woman Zucchini Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 85 kcal
- Carbohydrates: 14 g
- Protein: 1 g
- Fat: 3 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the zucchini?
No, it’s not necessary. The zucchini skin is very thin and will become tender during baking. The small green flecks also add a lovely, rustic look to the cookies.
Can I add nuts to this recipe?
Absolutely! About a cup of chopped walnuts or pecans would be a fantastic addition for some extra crunch and flavor. Fold them in along with the raisins.
Can I freeze the dough?
Yes, this cookie dough freezes beautifully. Scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag. You can bake them directly from frozen, just add an extra 2-3 minutes to the baking time.
Try More Pioneer Woman Recipes:
- Pioneer Woman Red Velvet Cookies Recipe
- Pioneer Woman Mexican Wedding Cookies Recipe
- Pioneer Woman Italian Cookies Recipe
Pioneer Woman Zucchini Cookies Recipe
Description
Classic, old-fashioned, and incredibly soft and moist zucchini cookies, packed with warm spices like cinnamon and cloves, and studded with sweet raisins. The perfect way to use up summer zucchini!
Ingredients
Instructions
- Whisk the flour, baking soda, cinnamon, cloves, and salt together in a medium bowl.
- In a large bowl, cream the sugar and softened butter until smooth. Beat in the egg, then stir in the shredded zucchini.
- Gradually stir the dry ingredients into the wet ingredients until incorporated. Fold in the raisins.
- Cover the dough and refrigerate for at least 1 hour until firm.
- Preheat the oven to 375°F. Grease two cookie sheets.
- Drop teaspoonfuls of the chilled dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 8 to 10 minutes, until the cookies are set. Let cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- u003cliu003eChilling the dough for at least one hour is a crucial step to make the soft dough manageable and prevent the cookies from spreading too much.u003c/liu003eu003cliu003eDo not peel or squeeze the moisture out of the zucchini; its water content is what makes these cookies so incredibly moist.u003c/liu003eu003cliu003eFor a different twist, you can substitute the raisins with 1 cup of mini chocolate chips.u003c/liu003eu003cliu003eThese cookies have a soft, cake-like texture; be careful not to overbake them.u003c/liu003e
