Zucchini Drop Cookies Recipes

Steps:

• Preheat oven to 370 degrees F.
• In medium mixing bowl blend dry ingredients (flours, salt, baking powder, baking soda and cinnamon)
• Cream butter and brown sugar in a large mixing bowl. Then in a small bowl, whisk zucchini and eggs together with vanilla.
• Add the zucchini/egg mixture to the sugar/shortening.
• Add the wet ingredients to the dry ingredients and mix well.
• Then fold in the chocolate chips.
• Drop a level tablespoon of cookie dough onto UNGREASED cookie sheet (or line with parchment paper) for each cookie. Bake 10-12 minutes until lightly browned on the bottom.
• Let sit 5 minutes, then remove to wire rack and cool.

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.

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• First you will want to preheat your oven to 350 degrees F.
• Spray cookie sheets with cooking spray or line with Parchment paper.
• Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
• Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
• Stir in the zucchini.
• Fold in your walnuts (optional), and chocolate chips.
• Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
• Bake for 15 to 20 minutes, or until golden.
• Do not over-bake, or you will not enjoy your cookies.
• Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
• This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
• We make these for Christmas sometimes, and therefore make a lot to give away!

ZUCCHINI DROP COOKIES

Steps:

• 1. Mix together butter (or Crisco) and sugar, add egg and shredded zucchini.
• 2. In another bowl mix flour, cinnamon, cloves, salt and baking soda.
• 3. Combine the two bowls and mix together. Spoon onto greased cookie sheet. Bake @ 375 for 10 mins. Enjoy!

ZUCCHINI LEMON DROP COOKIES

Steps:

• Preheat oven to 375°.
• In a mixing bowl, cream the butter and sugar.
• Beat in the eggs, zucchini and lemon peel.
• In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
• Stir in the raisins and nuts.
• Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
• Bake for 8-10 minutes or until lightly browned.
• Remove to wire racks to cool.
• For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
• Spread or drizzle over cooled cookies.

LEMON ZUCCHINI DROPS

Steps:

• In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.