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Easy Cinnamon Sugar Zucchini Cookies (No Mixer)

cinnamon sugar zucchini cookies - featured image
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These soft, cake-like cookies are made with shredded zucchini for incredible moisture and topped with a crackly cinnamon sugar coating. No mixer required, and the vegetable completely disappears into the batter—perfect for picky eaters and garden zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (189 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled (113 grams, 1 stick)
  • ¾ cup packed light brown sugar (150 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini, squeezed dry (about 1 medium zucchini, 180–200 grams)
  • ¼ cup granulated sugar (for coating, 50 grams)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Grate the zucchini using the large holes of a box grater. Do not peel it. Place the shredded zucchini in a clean kitchen towel and squeeze tightly over the sink until no more liquid drips out. Set aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg (if using), and salt until evenly distributed.
  4. In a separate medium bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and well combined. Add the room temperature egg and vanilla extract, and whisk vigorously until smooth, glossy, and slightly thickened, about 30 seconds.
  5. Stir the squeezed, grated zucchini into the wet mixture using a rubber spatula or wooden spoon until evenly distributed.
  6. Pour the wet mixture into the bowl with the dry ingredients. Fold gently with a spatula or spoon until just combined. A few streaks of flour are okay. Do not overmix.
  7. Optional but recommended: Cover the bowl with plastic wrap and let the dough rest at room temperature for 10-15 minutes.
  8. In a small shallow bowl, stir together the ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the coating.
  9. Using a 1.5-tablespoon cookie scoop or a spoon, portion out rounded tablespoons of dough. Roll each portion into a smooth ball between your palms. Drop the ball into the cinnamon sugar mixture and roll until fully coated. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake one sheet at a time on the center rack for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly puffed and soft.
  11. Let the cookies rest on the hot baking sheet for 3-4 minutes, then transfer to a wire cooling rack to cool completely. Repeat with the remaining dough.

Notes

Squeeze the zucchini very dry to prevent flat cookies. Use melted butter (not hot) for easy mixing. Do not overmix the dough. Chilling the dough for 15 minutes helps cookies hold their shape. Bake one sheet at a time for even results. Let cookies cool on the pan for a few minutes before transferring.

Nutrition

Keywords: zucchini cookies, cinnamon sugar cookies, easy cookie recipe, no mixer cookies, vegetable dessert, soft cookies, garden zucchini recipe

Find it online: https://pokirecipes.com/easy-cinnamon-sugar-zucchini-cookies-no-mixer/