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Soft Chewy Cinnamon Sugar Zucchini Cookies

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These soft, chewy cinnamon sugar zucchini cookies are a comforting treat with a warm cinnamon sugar coating and moist texture thanks to shredded zucchini. Perfect for snacks or cozy desserts.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (50 grams) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 medium zucchini (about 1 cup shredded, squeezed dry)
  • Cinnamon sugar topping: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Shred about one medium zucchini (approximately 1 cup shredded) using a box grater. Wrap it in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt. Set aside.
  4. In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar and ¼ cup packed brown sugar until light and fluffy, about 3-4 minutes.
  5. Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until combined and creamy.
  6. Gradually add the flour mixture into the wet ingredients, mixing on low speed or stirring gently until just combined.
  7. Gently fold in the shredded, drained zucchini.
  8. Mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon in a small bowl for the topping.
  9. Scoop 1.5 tablespoon-sized portions of dough, roll each into a ball, then roll in the cinnamon sugar mixture to coat evenly. Place on the prepared baking sheet about 2 inches apart.
  10. Bake for 10-12 minutes, until edges are lightly golden but centers remain soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Squeeze excess moisture from shredded zucchini to avoid soggy cookies. Use room temperature ingredients for best texture. Chill dough if cookies spread too much. Watch baking time closely to keep cookies soft and chewy. Can substitute gluten-free flour or vegan butter and flax egg for dietary adaptations.

Nutrition

Keywords: zucchini cookies, cinnamon sugar cookies, soft cookies, chewy cookies, easy homemade cookies, zucchini dessert, snack cookies

Find it online: https://gleefulfork.com/soft-chewy-cinnamon-sugar-zucchini-cookies-easy-homemade-recipe-for-perfect-treats/