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Soft Zucchini Snickerdoodle Cookies Easy Homemade Cinnamon Sugar Recipe

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Soft Zucchini Snickerdoodle Cookies combine the classic cinnamon sugar crunch with a moist, tender interior enhanced by finely shredded zucchini. These cookies are quick, easy, and perfect for sneaking veggies into a sweet treat.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (227 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups (about 1 medium) zucchini, finely shredded and squeezed dry
  • 1 teaspoon vanilla extract

Instructions

  1. Prep your zucchini: Shred about 1 medium zucchini to yield roughly 1 ½ cups (150 g). Use a clean kitchen towel to squeeze out as much moisture as possible. Set aside.
  2. Cream butter and sugar: In a large bowl, beat 1 cup (227 g) softened unsalted butter with 1 ½ cups (300 g) granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  3. Add eggs and vanilla: Crack in 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¾ cups (345 g) all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ¼ teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
  6. Fold in zucchini: Gently fold the shredded, drained zucchini into the dough with a spatula until evenly distributed.
  7. Prepare cinnamon sugar coating: In a small bowl, combine 3 tablespoons granulated sugar with 1 tablespoon ground cinnamon.
  8. Shape and coat: Using a tablespoon or cookie scoop, scoop dough balls (about 1 ½ tablespoons / 25 g each). Roll each ball generously in the cinnamon sugar mixture, pressing slightly to help it stick.
  9. Bake: Place coated dough balls 2 inches apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 10-12 minutes, or until edges are set but centers still look soft.
  10. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy cookies. Chill dough 10-15 minutes if too sticky to roll. Avoid overbaking to keep centers soft. Oven temperatures vary; use an oven thermometer if possible. For gluten-free, substitute flour with 1:1 gluten-free baking mix. For dairy-free or vegan, use plant-based butter and flax eggs.

Nutrition

Keywords: zucchini cookies, snickerdoodle, cinnamon sugar cookies, soft cookies, vegetable desserts, easy cookies, homemade cookies

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