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CRANBERRY ZUCCHINI COOKIES
Ingredients
2
cups
flour
1
tsp
baking powder
¼
tsp
baking soda
½
tsp
salt
1
tsp
ground cardamom
¼
tsp
nutmeg
¼
tsp
ginger
½
cup
butter
1/3
cup
light brown sugar
2/3
cup
sugar
1
egg
1 ½
tsp
vanilla
1 ½
cup
grated zucchini
1
cup
dried cranberries
Instructions
Preheat oven to 375 degrees.
Line cookie sheets with parchment paper or grease lightly.
Sift the dry ingredients together (or whisk them well) to mix.
Beat together the sugars and butter until they are light and fluffy.
Add the egg and vanilla to the butter and sugar and beat well.
Stir in the flour and zucchini, alternating one-half of the flour and half of the zucchini at a time.
Stir in the cranberries.
Drop batter in heaping tablespoons on to the prepared cookie sheets and cook for 10-12 minutes. Cookies should be soft to the touch.
Remove from the oven and let cool for two minutes on the sheets before removing to a drying rack to cool completely.
Recipe Notes
Makes 2-3 dozen