My changes to the recipe included adding almond extract and tweaking the icing glaze by adding some orange juice to it. I would definitely refer to these as muffin top cookies due to their fluffy, near-muffin like appearance and taste.
And again, my taste testers gave these high scores for flavor, uniqueness, and the ability to eat several in a row without realizing it. Enjoy!
Zucchini Cookies with Citrus Icing
Adapted from: My Baking Addiction
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1 cup finely shredded zucchini
- 1 tsp finely grated lemon zest
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup raisins
- 1 cup powdered sugar, sifted
- 1 1/2 tbsp lemon juice
- 1 tbsp orange juice
- 1/4 tsp pure vanilla extract
Preheat oven to 375 degrees F. Spray a baking sheet with with nonstick cooking spray and line 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, lemon zest, vanilla and almond extracts.
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 icing by mixing together the powdered sugar, lemon juice, orange juice, and vanilla extract. Drizzle the icing over cooled cookies.