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Pioneer Woman Zucchini Cookies

These light and airy Pioneer Woman Zucchini Cookies are topped with a delectable cream cheese icing that makes the cookies practically melt in your mouth.

Baked goods, such as zucchini bread, brownies, and cookies, benefit from the addition of zucchini since it makes the baked goods extra soft and moist.

Why You’ll Love These Zucchini Cookies:

  • When using zucchini, baked goods are more tender and moist.
  • They taste delicious either frosted or not.
  • Put in any extras you choose, whether it’s chocolate chips, almonds, or something else.
  • These are great to make ahead of time and store in the freezer.
Pioneer Woman Zucchini Cookies
Pioneer Woman Zucchini Cookies

Pioneer Woman Zucchini Cookies Ingredients

  • Dough: Sugar, flour, eggs, and butter go into making this cookie dough.
  • Zucchini: These cookies are very tender and moist because of the shredded zucchini.
  • Frosting: Zucchini cookies with cream cheese, powdered sugar, and cream. Tart, sweet, and fluffy, it transforms a cookie. Try adding lemon, coconut, or maple extract.

Other add-ins

  • Zucchini cookies may be made even more exciting to create and consume by using any number of tasty add-ins. You might use toffee bits, chopped almonds, white chocolate chips, or micro chocolate chips.
  • Alternately, you might sprinkle in some dried fruit, such as chopped dates, raisins, mango, or cherries.

How To Make Pioneer Woman Zucchini Cookies

  • With a mixer on medium-low speed, cream the butter, brown sugar, and sugar until light and fluffy, about 1 minute.
  • Just mix the egg and shredded zucchini.
  • In a medium mixing basin, combine the flour, baking soda, cinnamon, and salt.
  • Add the dry ingredients, a little at a time, to the wet components until just blended. Refrigerate the dough for at least 2 hours (or up to 24 hours).
  • Preheat the oven to 375 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper.
  • Using a medium cookie scoop (approximately 1 1/2 teaspoons), place the dough on the prepared baking sheet 2 inches apart.
  • Bake for 10 to 12 minutes, or until the tops of the cookies bounce back when touched.
  • Allow cooling for a few minutes on the baking sheet before transferring it to a wire rack to cool fully.

Cream Cheese Frosting

  • In a large mixing bowl, combine the cream cheese and salt and beat on medium speed until smooth and fluffy.
  • Alternately add a little powdered sugar and heavy cream at a time, mixing after each addition.
  • Once combined, beat on high for 1 to 2 minutes, or until silky smooth. If necessary, add additional powdered sugar to get the appropriate consistency.
  • Spread the icing over the cooled cookies’ tops.

What To Serve With Zucchini Cookies?

Pioneer Woman Zucchini Cookies
Pioneer Woman Zucchini Cookies

Recipe Tips

  • Use big eggs at room temperature.
  • Peeling the zucchini is unnecessary.
  • To avoid losing any of the zucchini’s natural moisture, avoid squeezing it.
  • In order to prevent excessive spreading while baking, chilling the dough is essential.
  • Before baking cookies, you may make the dough the day before and chill it in the fridge.
  • Cookies can last for three to four days when refrigerated or stored at room temperature.

Try More Recipes:

Pioneer Woman Zucchini Cookies Nutrition Facts

Amount Per Serving

  • Calories 127.4
  • Total Fat 6.5g
  • Saturated Fat 3.9g
  • Cholesterol 18.4mg
  • Sodium 5.1mg
  • Potassium 65.5mg
  • Total Carbohydrate 17.1g
  • Dietary Fiber 1.3g
  • Sugars 6.7g
  • Protein 1.8g
  • Vitamin A 4.6%
  • Vitamin C 0.6%
  • Calcium 0.8%
  • Iron 3.3%

Nutrition Facts Source: Source

Pioneer Woman Zucchini Cookies

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time:2 hours Total time:2 hours 40 minutesServings:30 cookies servingsCalories:127.4 kcal Best Season:Available

Description

These light and airy Pioneer Woman Zucchini Cookies are topped with a delectable cream cheese icing that makes the cookies practically melt in your mouth.

Ingredients

    Cookies

  • Frosting

Instructions

  1. With a mixer on medium-low speed, cream the butter, brown sugar, and sugar until light and fluffy, about 1 minute.
  2. Just mix the egg and shredded zucchini.
  3. In a medium mixing basin, combine the flour, baking soda, cinnamon, and salt.
  4. Add the dry ingredients, a little at a time, to the wet components until just blended.
  5. Refrigerate the dough for at least 2 hours (or up to 24 hours).
  6. Preheat the oven to 375 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper.
  7. Using a medium cookie scoop (approximately 1 1/2 teaspoons), place the dough on the prepared baking sheet 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the tops of the cookies bounce back when touched.
  9. Allow cooling for a few minutes on the baking sheet before transferring it to a wire rack to cool fully.
  10. Cream Cheese Frosting

  11. In a large mixing bowl, combine the cream cheese and salt and beat on medium speed until smooth and fluffy.
  12. Alternately add a little powdered sugar and heavy cream at a time, mixing after each addition.
  13. Once combined, beat on high for 1 to 2 minutes, or until silky smooth. If necessary, add additional powdered sugar to get the appropriate consistency.
  14. Spread the icing over the cooled cookies’ tops.

Notes

  • Use big eggs at room temperature.
  • Peeling the zucchini is unnecessary.
  • To avoid losing any of the zucchini’s natural moisture, avoid squeezing it.
  • In order to prevent excessive spreading while baking, chilling the dough is essential.
  • Before baking cookies, you may make the dough the day before and chill it in the fridge.
  • Cookies can last for three to four days when refrigerated or stored at room temperature.
Keywords:Pioneer Woman Zucchini Cookies, Zucchini Cookies
Nutrition Facts

Servings 30 cookies


Amount Per Serving
Calories 127.4
% Daily Value *
Total Fat 6.5g10%
Saturated Fat 3.9g20%
Cholesterol 18.4mg7%
Sodium 5.1mg1%
Potassium 65.5mg2%
Total Carbohydrate 17.1g6%
Dietary Fiber 1.3g6%
Sugars 6.7g
Protein 1.8g4%

Vitamin A 4.6%
Vitamin C 0.6%
Calcium 0.8%
Iron 3.3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.