If you’ve never tried Zucchini Bread Cookies with Brown Butter Glaze, you’re in for a treat that’s both comforting and sophisticated! Imagine all the cozy spice and tenderness of classic zucchini bread, but in a soft, chewy cookie crowned with a luscious, nutty brown butter glaze. It’s a magical marriage of garden-fresh zucchini, warm cinnamon, and nutmeg, all wrapped up in a handheld dessert that’s sure to delight everyone from picky kids to discerning grown-ups. Trust me, this recipe is an irresistible way to use up summer zucchini and create a cookie plate that disappears in minutes!
Ingredients You’ll Need
The ingredient list for Zucchini Bread Cookies with Brown Butter Glaze is refreshingly simple, yet every item plays an essential role in building flavor, texture, and that signature soft bite. Gather these pantry and fridge staples, and you’ll be ready to bake up something truly special.
- Unsalted butter (1 cup, softened): Gives the cookies their rich, tender crumb and is the backbone of the brown butter glaze’s nutty flavor.
- Brown sugar (¾ cup): Adds sweetness and a deep, caramel-like note that pairs beautifully with zucchini and spices.
- Granulated sugar (¼ cup): Brightens the sweetness and helps the cookies spread just right.
- Large egg (1): Binds the dough and gives the cookies structure and moisture.
- Vanilla extract (1 teaspoon for cookies, ½ teaspoon for glaze): Infuses warmth and enhances all the flavors.
- Grated zucchini (1½ cups, squeezed dry): The secret to extra-moist, tender cookies—be sure to press out as much water as possible!
- All-purpose flour (2 cups): Provides structure and keeps the cookies soft, but not cakey.
- Baking soda (1 teaspoon): Gives these cookies their gentle lift and lightness.
- Ground cinnamon (1 teaspoon): Adds that classic cozy spice we all love in zucchini bread.
- Ground nutmeg (¼ teaspoon): Brings a subtle warmth that lingers in every bite.
- Salt (½ teaspoon for cookies, pinch for glaze): Balances the sweetness and wakes up all the flavors.
- Chopped walnuts or pecans (½ cup, optional): For a delightful crunch—totally optional but highly recommended!
- Powdered sugar (1 cup): Makes the brown butter glaze silky and sweet.
- Milk (2 tablespoons): Smooths out the glaze for perfect drizzling.
How to Make Zucchini Bread Cookies with Brown Butter Glaze
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This not only prevents sticking but also makes for easy clean-up and picture-perfect cookies every time.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step sets the stage for tender, melt-in-your-mouth cookies, so don’t rush it—give it a good two to three minutes with a hand mixer.
Step 3: Add Egg, Vanilla, and Zucchini
Beat in the egg and vanilla extract until everything is well combined. Then, stir in the grated zucchini. Remember, the zucchini should be squeezed as dry as possible—this keeps your cookies from turning out soggy and ensures a perfect soft texture.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This blend of dry ingredients brings those lovely flavors together and ensures even distribution throughout the dough.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. If you’re a nut lover, now’s the time to fold in those walnuts or pecans for a bit of crunch. Be careful not to overmix—the less you stir, the softer your cookies will be.
Step 6: Scoop and Bake
Drop dough by rounded tablespoons onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, just until the edges are golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up without losing their tender centers.
Step 7: Make the Brown Butter Glaze
While the cookies cool, melt ¼ cup unsalted butter in a small saucepan over medium heat. Keep stirring as it bubbles and turns a gorgeous golden brown, releasing a nutty aroma—this usually takes 4 to 5 minutes. Remove from heat and whisk in 1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract, and a pinch of salt until smooth. You’ll have a rich, glossy glaze ready to drizzle!
Step 8: Glaze the Cookies
Once the cookies are completely cool, drizzle the brown butter glaze generously over each one. Let the glaze set for a few minutes—it’ll form a delicate, flavorful crust that makes Zucchini Bread Cookies with Brown Butter Glaze completely irresistible.
How to Serve Zucchini Bread Cookies with Brown Butter Glaze
Garnishes
For a finishing flourish, sprinkle the cookies with extra chopped nuts or a dusting of cinnamon before the glaze sets. Even a few curls of lemon or orange zest can add a pop of color and a whisper of citrus that complements the brown butter glaze beautifully.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk, a mug of chai, or a piping hot cup of coffee. For a dessert spread, serve them alongside fresh berries or a scoop of vanilla ice cream to balance their cozy spice with something bright and creamy.
Creative Ways to Present
Arrange Zucchini Bread Cookies with Brown Butter Glaze on a rustic wooden board or a tiered dessert stand for a farmhouse-chic vibe. You can also stack them in cellophane bags tied with ribbon for a charming homemade gift—perfect for teachers, neighbors, or anyone who loves a homemade treat!
Make Ahead and Storage
Storing Leftovers
Zucchini Bread Cookies with Brown Butter Glaze stay fresh for up to four days when stored in an airtight container at room temperature. The glaze helps lock in moisture, so your cookies will stay soft and delicious throughout the week.
Freezing
If you’d like to bake ahead, these cookies freeze beautifully! Simply allow them to cool and glaze to set, then layer between sheets of parchment in an airtight container or freezer bag. They’ll keep for up to three months—just thaw at room temperature when you’re ready to enjoy.
Reheating
To bring out that just-baked flavor, pop a cookie or two in the microwave for about 8 seconds. If you’d like, you can also warm them in a 300°F oven for a few minutes, which will gently revive the glaze and make them taste freshly made.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute up to half of the flour with whole wheat for a heartier, nuttier cookie. Just know that the cookies might be a bit denser, but still delicious!
Do I need to peel the zucchini before grating?
No peeling required! The skin is tender and adds lovely green flecks and extra nutrients. Just wash the zucchini well before grating.
Can I skip the nuts or use something else?
Absolutely. The nuts are entirely optional, but you can swap them for mini chocolate chips, raisins, or even seeds for a fun twist.
What’s the best way to squeeze moisture from zucchini?
After grating, pile the zucchini into a clean kitchen towel or several layers of paper towels and squeeze hard over the sink. Removing excess water is key for perfect cookies.
Is the brown butter glaze essential?
The cookies are delicious on their own, but the brown butter glaze takes them to another level! Its rich, nutty flavor pairs perfectly with the spiced, moist cookies and is highly recommended for the full Zucchini Bread Cookies with Brown Butter Glaze experience.
Final Thoughts
If you’ve been searching for a cookie that’s as comforting as it is unique, you have to try Zucchini Bread Cookies with Brown Butter Glaze. They bring together the best of homemade zucchini bread and soft, spiced cookies, all crowned with an unforgettable glaze. Give them a whirl—you’ll be hooked after the first bite!
Print
Zucchini Bread Cookies with Brown Butter Glaze Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Zucchini Bread Cookies with Brown Butter Glaze combine the moist, tender texture of zucchini bread with the sweet, spiced flavors of soft cookies. Enhanced by a rich, nutty brown butter glaze, these cookies are a delightful twist on a classic garden favorite, perfect for dessert or an indulgent snack.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (squeezed dry)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
For the Brown Butter Glaze:
- ¼ cup unsalted butter
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which typically takes about 3-4 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined, enhancing flavor and structure.
- Incorporate Zucchini: Stir in the grated zucchini, making sure it has been squeezed dry to avoid excess moisture which can affect cookie texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined for uniform flavor and leavening.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet zucchini mixture, mixing gently until just combined to maintain a tender texture.
- Add Nuts (Optional): Fold in the chopped walnuts or pecans if using, to add crunch and nutty flavor to the cookies.
- Shape Cookies: Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges turn golden and the centers are set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Make Brown Butter Glaze: In a small saucepan over medium heat, melt ¼ cup unsalted butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and emits a nutty aroma, about 4–5 minutes. Remove from heat.
- Mix Glaze: Whisk in powdered sugar, milk, vanilla extract, and a pinch of salt into the browned butter until the glaze is smooth and glossy.
- Glaze Cookies: Drizzle the brown butter glaze over the cooled cookies. Allow the glaze to set for a few minutes before serving for the best texture.
Notes
- Squeeze as much moisture from the grated zucchini as possible to prevent soggy cookies.
- Optional add-ins like mini chocolate chips or raisins can be added for extra flavor.
- Store cookies in an airtight container at room temperature; they will stay fresh for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
