Easy Christmas Cookies Recipes Pinterest Recipes Recipe For Zucchini

EASY ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees.
• 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 mixer 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.

ZUCCHINI COOKIES

Steps:

• In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

EASY THREE-INGREDIENT GLUTEN-FREE GERMAN CHRISTMAS COCONUT COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating. Fold in coconut flakes with a spatula.
• Use 2 teaspoons to place little mounds of coconut mixture 2 inches apart onto the baking sheets.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes, depending on the size of the cookies. Allow to cool on baking sheet for a few minutes, then carefully transfer onto a wire rack to cool completely.

QUICK ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter two baking sheets.
• Beat butter and sugar together in a bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract until smooth. Stir in zucchini.
• Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Mix flour mixture into butter-zucchini mixture. Fold in coconut, walnuts, chocolate chips, and raisins. Drop batter, about 1 tablespoon per cookie, onto the prepared baking sheets.
• Bake cookies in the preheated oven until lightly browned, 15 to 20 minutes.

MOM'S CHOCOLATE ZUCCHINI COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
• Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

ZUCCHINI RAISIN COOKIES

Steps:

• In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.