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Best Easy Soft & Chewy Cinnamon Sugar Zucchini Cookies

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These soft and chewy cinnamon sugar zucchini cookies are incredibly tender with a warm, sparkly coating. Made with simple ingredients and no need to squeeze the zucchini dry, they’re a perfect way to use up summer squash and a crowd-pleasing treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick or 113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup loosely packed shredded zucchini (from 1 medium zucchini, do not squeeze)
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Do not squeeze out the liquid. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, 1 teaspoon cinnamon, and salt. Set aside.
  4. In a large mixing bowl, beat softened butter, ½ cup granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.
  5. Beat in egg and vanilla extract until well combined (mixture may look slightly curdled).
  6. With mixer on low, gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in shredded zucchini with a rubber spatula until evenly distributed. Dough will be soft and sticky.
  8. In a small shallow bowl, stir together ¼ cup granulated sugar and 1 tablespoon cinnamon for coating.
  9. Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Lightly wet hands if sticky. Roll each ball in cinnamon-sugar mixture to coat completely.
  10. Place coated dough balls 2 inches apart on prepared baking sheets.
  11. Bake for 10-12 minutes. Cookies should look set at edges but still soft and slightly puffed in center.
  12. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not squeeze the water out of the zucchini—the moisture is key for soft cookies. Dough will be sticky; wet hands slightly when rolling. For best results, use a cookie scoop for uniform size. Cookies stay soft for up to 4 days in an airtight container at room temperature. To keep them extra soft, add a slice of bread to the container. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls (coated) and bake from frozen, adding 2-3 minutes.

Nutrition

Keywords: zucchini cookies, cinnamon sugar cookies, soft cookies, chewy cookies, summer dessert, easy cookie recipe, vegetable cookies

Find it online: https://bitematrix.com/best-easy-soft-and-chewy-cinnamon-sugar-zucchini-cookies/