Zucchini Whoopie Pie Cookies Recipe
Soft and puffy zucchini cookies filled with a delicious cream cheese frosting.
Servings: 24 people
2 Mixing Bowl
- ½ cup butter
- ½ cup sugar
- 1 cup brown sugar packed
- 2 eggs beaten fluffy
- 1 teaspoon vanilla
- 1½ cups zucchini finely grated
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 3 cups flour
Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 3 Tablespoons butter softened
- 1¾ cup powdered sugar
- ½ teaspoon vanilla
Preheat oven to 375 degrees.
In a mixing bowl combine butter, sugar, brown sugar. Then add in beaten eggs and vanilla. Add baking powder, baking soda, cinnamon, salt, ginger, nutmeg and flour. Mix until all blended together. Then fold in grated zucchini.
Drop batter onto cookie sheet in about the size of a 1 1/4 inch cookie dough ball. These cookies tend to grow during cooking.
Bake for about 11 minutes.
Remove from cookie sheet onto a wire rack and cool completely.
Then mix all of the frosting ingredients together until smooth and frost one cookie. Add another one on top to make a whoopie pie sandwich cookie.
- You'll need 2 medium zucchinis for this recipe or 1 large zucchini
Calories: 205kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 189mg | Potassium: 68mg | Fiber: 1g | Sugar: 22g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg