Zucchini Cookies are a surprising way to use up your summer zucchini harvest! These sweet cookies are a bit cakey and infused with plenty of lemon for a bright citrus flavor.
Preheat oven to 375°F. Spray a whoopie pie pan with nonstick cooking spray or line a regular baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in egg, zucchini and lemon zest and vanilla.
In a medium bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients until just combined. Fold in raisins.
Use a medium cookie scoop (1 ½ tablespoons) to drop dough into the center of each whoopee pie well or simply drop them directly onto the prepared cookie sheet. If you are using a cookie sheet, be sure to leave a few inches between each cookie.
Bake in preheated oven for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Drizzle the glaze over cooled cookies.
Notes
If you are using a regular a regular sheet, your cookies will be a bit thinner than the ones pictured above.
Store cookies at room temperature in an airtight container for up to 3 days.