Zucchini Whoopie Pie Cookies

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1 1/2 cups Zucchini

• Refrigerated

  • 2 Eggs

• Condiments

  • 11/16 cup Butter or margarine

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1/2 tsp Cinnamon
  • 1 Cream cheese frosting
  • 3 cups Flour
  • 1/4 tsp Nutmeg
  • 1 3/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 4 oz Cream cheese

Found on sixsistersstuff.com

Description

Ingredients

• 1/2 cup butter or margarine
• 1/2 cup sugar
• 1 cup packed brown sugar
• 2 eggs, beaten fluffy
• 1 teaspoon vanilla
• 1 1/2 cups zucchini, finely grated
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3 cups flour
• Cream Cheese Frosting
• 4 ounces cream cheese, softened
• 3 tablespoons butter or margarine, softened
• 1 3/4 cups powdered sugar
• 1/2 teaspoon vanilla

Directions

• Preheat oven to 375 degrees.
• In a mixing bowl combine butter, sugar, brown sugar. Then add in beaten eggs and vanilla. Add baking powder, baking soda, cinnamon, salt, ginger, nutmeg and flour. Mix until all blended together. Then fold in grated zucchini.
• Drop batter onto cookie sheet in about the size of a 1 1/4 inch cookie dough ball. These cookies tend to grow during cooking.
• Bake for about 11 minutes.
• Remove from cookie sheet onto a wire rack and cool completely.
• Then mix all of the frosting ingredients together until smooth and frost one cookie. Add another one on top to make a whoopie pie sandwich cookie.