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
Scale
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
