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Tasty Recipes Raisin Topped Frosted Zucchini Cookies

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Raisin Topped Frosted Zucchini Cookies

"Shredded zucchini is the secret ingredient in these nicely spiced cookies topped with cream cheese frosting and a few raisins. I prefer the Mexican vanilla."

Ingredients :

  • 1/2 cup butter, softened
  • 1 cup raw sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 2 pinches ground nutmeg, or to taste
  • 3 cups finely shredded zucchini
  • 1 cup chopped pecans
  • Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  • 60 raisins, or as needed

Instructions :

Prep : 20M Cook : 30M Ready in : 1H5M
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg.
  • Mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated. Drop batter by the heaping tablespoonful onto the prepared baking sheet, keeping cookies 2 inches apart.
  • Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth. Gradually beat in confectioners' sugar until incorporated.
  • Frost the cooled cookies; top each cookie with 2 raisins.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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