Once in a very great while, i make a substitution in a recipe and it works! This is one. Still working on those uses for zucchini.
I simply substituted half the butter with shredded zucchini and no other changes. If your zucchini is young, it’s likely you’ll need to squeeze out a bit of the excess moisture or you’ll need to add a bit more flour to stiffen the dough.
Gingersnap Cookies (Soft & Chewy)
Prep Time: 15 mins Total Time 25 mins Serves 24
- 1 cup white sugar
- 1 cup butter*
- 1 egg
- ¼ cup molasses
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup sugar on a plate for later
In a large bowl, beat the sugar, butter, egg, and molasses for 1 to 2 minutes. Add the flour, baking soda, ginger, cinnamon, and cloves and mix by hand. Take one good size tablespoon of dough (or more for a larger cookie) and roll into a ball. On a plate or shallow bowl, put the sugar, then roll each ball around in the sugar to coat.
Bake at 350°F for 10-12 minutes on cookie sheet. Adjust time as needed.
*during zucchini season, try substituting squeezed out shredded zucchini for half the butter. It is excellent!