If you love cozy, warmly spiced treats with a delightful twist, then you are absolutely going to adore this Zucchini Bread Cookies with Brown Butter Glaze Recipe. Imagine soft, moist cookies that carry the subtle sweetness and tender texture of zucchini bread, elevated by a rich, nutty brown butter glaze that melts on your tongue. These cookies bring the best of both worlds: the familiar comfort of zucchini bread and the portable, crisp-but-chewy joy of a cookie. Whether you’re baking for a crowd or treating yourself, this recipe will quickly become one of your favorites to share and savor.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that blend together perfectly to create zucchini bread’s classic taste and texture, with the added magic of a luscious brown butter glaze. Each ingredient plays a vital role in balancing moisture, flavor, and that irresistible soft chewiness.
- 1 cup shredded zucchini: Freshly shredded and well-drained zucchini keeps the cookies moist without overpowering the flavor.
- ½ cup unsalted butter, melted: Adds richness and tenderness, making the cookie base soft and flavorful.
- ½ cup granulated sugar: Provides sweetness and contributes to a tender crumb.
- ½ cup packed brown sugar: Introduces a deep caramel undertone that makes these cookies extra special.
- 1 large egg: Helps bind all the ingredients together while adding structure.
- 1 tsp vanilla extract: Enhances all the warm, sweet flavors in the dough.
- 1 cup all-purpose flour: The base of the cookie, giving it body and structure.
- ½ cup whole wheat flour (optional): Adds a subtle nuttiness and extra texture for a heartier bite.
- 1 tsp baking powder: Provides gentle lift, keeping the cookies soft and fluffy.
- ½ tsp baking soda: Works with the brown sugar to create perfect tenderness.
- 1 tsp ground cinnamon: Offers that warm, aromatic spice signature to zucchini bread.
- ¼ tsp ground nutmeg: Adds a hint of cozy spice without overpowering.
- ¼ tsp salt: Balances all the sweetness and spices.
- ½ cup chopped walnuts or pecans (optional): Gives delightful crunch and a nutty contrast.
- 4 tbsp unsalted butter (for glaze): Browned to nutty perfection, this enriches the glaze with complex flavor.
- 1 cup powdered sugar, sifted: Creates the sweet and smooth glaze texture.
- 1–2 tbsp milk or cream: Adjusts glaze consistency for just the right drizzle or spread.
- ½ tsp vanilla extract (for glaze): Adds warmth and depth to the icing.
- Pinch of salt (for glaze): Balances sweetness and intensifies flavor.
How to Make Zucchini Bread Cookies with Brown Butter Glaze Recipe
Step 1: Prepare the Zucchini
Start by shredding about 1 cup of zucchini and then squeezing out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is essential because excess water can make the dough too wet and affect the cookie texture. Set the drained zucchini aside while you prepare the rest of the ingredients.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the melted unsalted butter, granulated sugar, and brown sugar. Whisk these together until you get a smooth, slightly creamy mixture. Then, beat in the egg and vanilla extract. This mixture forms a sweet, rich base for your cookie dough, ensuring every bite is moist and flavorful.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, cinnamon, nutmeg, and salt. This blend of spices and leavening agents gives the cookies their signature warm aroma and perfect rise.
Step 4: Incorporate Zucchini and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until mostly combined, then fold in the shredded zucchini and optional chopped nuts. Be careful not to overmix, as you want to keep the batter tender and light. This step brings the best qualities of zucchini bread straight into your cookie dough.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart. Bake for 18–20 minutes or until the edges are lightly golden and the centers are set. These cookies should come out soft but firm enough to handle a glaze.
Step 6: Prepare the Brown Butter Glaze
While the cookies bake, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Keep cooking, swirling occasionally, until the butter foams and then turns golden brown with a nutty aroma. Be careful not to burn it! Remove from heat, then whisk in the powdered sugar, milk or cream (start with 1 tablespoon), vanilla extract, and a pinch of salt. Adjust the milk until your glaze reaches a drizzling consistency.
Step 7: Glaze the Cookies
Once the cookies have cooled for about 10 minutes, drizzle the brown butter glaze over the top using a spoon or a piping bag. The glaze will harden slightly, adding a glossy, indulgent finish that perfectly complements the tender zucchini bread base. Let the glaze set before serving.
How to Serve Zucchini Bread Cookies with Brown Butter Glaze Recipe
Garnishes
For a charming finishing touch, try sprinkling a few chopped toasted nuts or a dash of cinnamon over the glaze before it sets. A delicate dusting of powdered sugar also works beautifully for extra sweetness and visual appeal. These small additions elevate the cookies from everyday treat to special delight.
Side Dishes
These cookies pair wonderfully with a steaming cup of chai tea or freshly brewed coffee, as the spices in the cookie and the warm beverage create a perfect cozy combo. You can also serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible dessert experience.
Creative Ways to Present
For a fun twist, sandwich two cookies together with a spread of cream cheese frosting or mascarpone mixed with honey in the center. Alternatively, arrange the glazed cookies on a tiered serving platter for brunch or a festive gathering — they’re sure to become the star of the table and spark lots of compliments.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zucchini bread cookies with brown butter glaze in an airtight container at room temperature for up to 3 days. If you want the glaze to stay crisp longer, place parchment paper between layers to prevent sticking and moisture build-up.
Freezing
These cookies freeze beautifully. Arrange them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or bag with parchment paper between layers. They will keep for up to 3 months. Thaw at room temperature when ready to enjoy.
Reheating
If you prefer your zucchini bread cookies warm, gently reheat them in a low oven (about 300°F) for 5–7 minutes. This softens the cookie and reawakens the flavors without melting the glaze entirely, giving you a fresh-from-the-oven feel with every bite.
FAQs
Can I use grated carrot instead of zucchini in the Zucchini Bread Cookies with Brown Butter Glaze Recipe?
Absolutely! Grated carrot can add a slightly sweeter and earthier flavor while keeping the cookies moist. Just make sure to squeeze out any excess moisture to maintain the right dough consistency.
Is it necessary to squeeze moisture out of the zucchini?
Yes, removing excess moisture is crucial for these cookies. Too much water can lead to soggy cookies and interfere with the dough’s proper texture and baking time.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly in texture. Adding a bit of xanthan gum can help provide structure if your blend doesn’t already include it.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are ideal for their mild, buttery crunch that complements the spices well, but you can experiment with your favorite nuts or even omit them if you prefer nut-free cookies.
How long will the brown butter glaze stay fresh on the cookies?
The glaze generally stays good for a couple of days at room temperature but may start to soften as the days pass. Storing cookies in a cool, dry place helps preserve the glaze’s texture longer.
Final Thoughts
Trying the Zucchini Bread Cookies with Brown Butter Glaze Recipe is like discovering a delicious secret to a beloved classic transformed into a fun, hand-held treat. These cookies deliver so many layers of flavor and comforting textures that make every bite a little celebration. I truly hope you enjoy making and sharing them as much as I do—they’re perfect for moments when you want to impress with minimal fuss and maximum love!
Print
Zucchini Bread Cookies with Brown Butter Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18–20 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Zucchini Bread Cookies, enhanced with a rich brown butter glaze. Combining the moistness of shredded zucchini with warm spices and a nutty crunch, these cookies offer a perfect balance of sweetness and texture. The brown butter glaze adds a luscious finishing touch, making these treats ideal for any occasion.
Ingredients
Cookie Dough
- 1 cup shredded zucchini (squeeze out excess moisture)
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup whole wheat flour (optional, for added nuttiness)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts or pecans (optional)
Brown Butter Glaze
- 4 tbsp unsalted butter
- 1 cup powdered sugar, sifted
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Zucchini: Start by shredding the zucchini and then squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. This step ensures your cookies won’t be soggy and helps achieve the perfect texture.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter with granulated sugar and brown sugar until smooth. Beat in the egg and vanilla extract until fully incorporated, creating a creamy and fragrant base for the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, ground cinnamon, nutmeg, and salt. This blend of dry ingredients will provide structure and warmth to the cookies.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini and chopped nuts gently to evenly distribute without overmixing.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop 1 to 1.5 tablespoons of dough per cookie onto the sheet, spacing them about 2 inches apart. Bake for approximately 18–20 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Prepare Brown Butter Glaze: While the cookies bake, melt the 4 tablespoons of unsalted butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma (about 5 minutes). Remove from heat and let cool slightly. Stir in sifted powdered sugar, milk or cream (start with 1 tablespoon and add more if needed), vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze the Cookies: Once the cookies have cooled completely on a wire rack, drizzle the brown butter glaze generously over the top. Allow the glaze to set for about 10–15 minutes before serving to enjoy a rich, sweet finish.
Notes
- For best results, use freshly shredded zucchini and ensure it is well-drained to prevent soggy cookies.
- Whole wheat flour adds nuttiness and texture but can be replaced entirely with all-purpose flour for a lighter cookie.
- Feel free to substitute walnuts with pecans or omit nuts entirely to customize texture.
- The brown butter glaze can be adjusted in consistency by adding more or less milk or cream depending on desired thickness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Allow cookies to cool completely before glazing to prevent melting or sliding of the glaze.
