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Chewy Zucchini Snickerdoodle Cookies

chewy zucchini snickerdoodle cookies - featured image
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These chewy zucchini snickerdoodle cookies feature a tender, moist texture with a classic buttery sugar coating and a subtle veggie twist, perfect for a comforting homemade treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup (227g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded medium zucchini (about 1 medium zucchini), excess moisture squeezed out
  • For the buttery sugar coating:
  • 3 tablespoons butter, melted
  • ½ cup (100g) granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

  1. Shred about 1 medium zucchini to yield 1 ½ cups. Place shredded zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. (10 minutes)
  2. In a medium bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, and 2 teaspoons ground cinnamon. Set aside. (5 minutes)
  3. In a large bowl, beat 1 cup (227g) softened unsalted butter with 1 ¼ cups (250g) granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer. (5 minutes)
  4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined. (2 minutes)
  5. Fold the shredded zucchini into the wet mixture gently. (2 minutes)
  6. Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing. (3 minutes)
  7. In a small bowl, mix ½ cup (100g) granulated sugar with 1 teaspoon ground cinnamon. In another small bowl, melt 3 tablespoons butter. (2 minutes)
  8. Scoop dough into 1 ½ tablespoon-sized balls. Brush each ball lightly with melted butter, then roll in the cinnamon sugar mixture to coat thoroughly. (10 minutes)
  9. Place the coated dough balls about 2 inches apart on parchment-lined baking sheets. (2 minutes)
  10. Bake in a preheated 350°F (175°C) oven for 10-12 minutes until edges are set but centers still look soft. (12 minutes)
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. (15 minutes)

Notes

Squeeze out zucchini moisture thoroughly to prevent soggy cookies. Avoid overmixing dough to keep cookies tender. Brush dough balls with melted butter before rolling in cinnamon sugar for signature crackly coating. Chill dough 15-20 minutes if spreading too much. Cookies are best served at room temperature and stay fresh for up to 4 days in an airtight container or frozen for up to 2 months.

Nutrition

Keywords: zucchini cookies, snickerdoodle, chewy cookies, homemade treats, cinnamon sugar cookies, buttery sugar coating, easy baking, vegetable dessert

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