Soft Zucchini Spice Drop Cookies Recipe
Soft zucchini spice cookies recipe with warm cinnamon, nutmeg, and clove. You mix the ingredients in one bowl, scoop the dough onto a tray, and bake quickly; zucchini keeps the cookies moist, while walnuts and raisins add texture. Follow the how to make steps for an easy, cozy batch.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it so the cookies lift easily.
Cream the fats and sugar
Mix the butter and margarine until smooth. Add the brown sugar and beat for 1–2 minutes, just until it looks a bit lighter.
Add the egg
Beat in the egg until fully blended. Scrape down the bowl so everything mixes evenly.
Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg, and cloves so the spices are evenly distributed.
Make the dough
Add the dry mix to the wet mix in 2–3 additions. Pour in the milk and stir just until you don’t see dry flour; don’t overmix.
Fold in zucchini and mix-ins
Gently fold in the grated zucchini, walnuts, and raisins. The dough should be soft and scoopable.
Scoop onto the tray
Drop tablespoon-sized mounds onto the baking sheet, leaving space between them. If the dough sticks, lightly dampen the spoon.
Bake and cool
Bake for about 8 minutes, until the cookies look set and the edges hold their shape. Let them sit on the sheet for 2–3 minutes, then move to a rack to cool.