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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 187 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 egg
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• ½ teaspoon ground cloves
• 2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 1 cup raw sugar
• 2 pinches ground nutmeg, or to taste
• 3 cups finely shredded zucchini
• 60 raisins, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Frost the cooled cookies; top each cookie with 2 raisins.