Soft Cinnamon Sugar Zucchini Cookies
Velvety and delicate, these soft cinnamon sugar zucchini cookies feature a tender crumb and a crackly cinnamon sugar topping, offering a cozy and satisfying treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (about 1 medium) zucchini, finely grated and squeezed dry
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Grate the zucchini using the fine side of a box grater or food processor attachment. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
- Fold in the squeezed zucchini until evenly distributed.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls onto the prepared baking sheet about 2 inches apart. Shape slightly if desired.
- Combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl and sprinkle generously over each cookie.
- Bake for 12-14 minutes until edges are set and tops look slightly cracked but still soft to the touch.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Squeeze out excess moisture from zucchini to prevent soggy cookies. Avoid overmixing the dough to keep cookies tender. For softer cookies, bake for 12 minutes; for more chew, bake up to 14 minutes. Let cookies cool on the baking sheet before transferring to a rack. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat frozen cookies in a 300°F oven for 5-7 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 6
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: cinnamon sugar cookies, zucchini cookies, soft cookies, tender crumb, homemade cookies, easy cookies, quick dessert, zucchini dessert