Description

Zucchini Sandwich Cookies are a delightful fusion of sweetness and subtle vegetable goodness. These soft, chewy cookies are filled with creamy frosting, making them an irresistible treat for dessert enthusiasts of all ages. Perfect for gatherings or quiet family moments, they add a whimsical twist to any occasion while sneaking in some nutritious zucchini. Transform your dessert table with these charming cookies that balance flavor and nostalgia!

Ingredients

Scale

1 medium zucchini (about 1 cup grated)
1 cup granulated sugar
1/2 cup brown sugar
2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
2 large eggs
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
In a bowl, whisk together flour, baking soda, cinnamon, and salt.
In another bowl, cream together granulated sugar, brown sugar, eggs, and vanilla until smooth.
Fold in the grated zucchini and gradually mix in the dry ingredients until just combined.
Scoop tablespoons of dough onto prepared baking sheets about two inches apart. Bake for 12-15 minutes until the edges are golden brown but centers remain soft.
Allow cookies to cool before filling with cream cheese frosting.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 10g
Sodium: 70mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: - For added flavor, mix in chocolate chips or nuts. - Substitute cream cheese frosting with lemon glaze or peanut butter for a twist. - Store cookies in an airtight container at room temperature for up to three days or refrigerate for longer freshness.