Name: Grandma’s Zucchini Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30 cookies
Cuisine: American

From the Cook

1/4

Grandma’s Zucchini Cookies

itisakeeper.com

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 350℉.

Grease baking sheets or line with parchment paper

Combine flour, baking soda, cinnamon and salt in a medium bowl.

In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add egg and beat well.

Gradually add flour mixture and beat until smooth. The dough will be stiff.

Stir in zucchini and remaining ingredients.

Drop by heaping teaspoonfuls, 2 inches apart onto baking sheets.

Bake 13-15 minutes or until lightly browned. Be careful not to over-bake.

Cool for 2 minutes then remove to cooling racks.

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Tips & Tricks (5)

Squeeze Zucchini Dry 💧
Grate your zucchini and squeeze it thoroughly in a clean kitchen towel to remove excess moisture, preventing soggy cookies and ensuring the perfect soft texture.
Toast Your Pecans First 🥜
Lightly toast pecans in a dry skillet for 2-3 minutes before chopping to intensify their flavor and add a subtle crunch that complements the soft cookie base.
Bloom Cinnamon in Butter 🤎
Mix cinnamon into your melted butter before adding other ingredients to bloom the spice and distribute its warmth evenly throughout the dough for consistent flavor in every bite.
Chill Dough for Better Spreading 🧊
Refrigerate your cookie dough for 30 minutes before baking to prevent excessive spreading and maintain thick, chewy cookies with defined edges.
Underbake for Optimal Texture 🍪
Remove cookies from the oven when the edges are set but centers still look slightly underdone—they'll continue cooking on the pan and stay wonderfully soft and tender.

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About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.