Print

Cozy Glazed Zucchini Cookies with Brown Butter Frosting

cozy glazed zucchini cookies - featured image
Print Recipe

Soft, flavorful zucchini cookies topped with a rich brown butter frosting, perfect for cozy fall afternoons and easy to make with pantry staples.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup zucchini, grated and lightly squeezed to remove excess moisture
  • ½ cup unsalted butter (for browning)
  • 1 ½ cups powdered sugar, sifted
  • 2–3 tablespoons whole milk or cream
  • ½ teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • ½ cup powdered sugar (for optional glaze)
  • 1–2 tablespoons milk (for optional glaze)
  • ½ teaspoon vanilla extract (for optional glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  4. In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (3-4 minutes).
  5. Beat in egg and vanilla extract until fully combined.
  6. Gradually add dry ingredients to wet mixture, mixing gently until just incorporated.
  7. Fold in grated zucchini evenly.
  8. Drop dough by tablespoonfuls onto prepared baking sheet about 2 inches apart.
  9. Bake for 12-14 minutes until edges are lightly golden and tops spring back when touched.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.
  11. Melt ½ cup unsalted butter in a small saucepan over medium heat, stirring frequently until browned (5-7 minutes). Remove from heat and cool slightly.
  12. In a bowl, whisk together browned butter, powdered sugar, milk, vanilla extract, and salt until smooth and spreadable. Adjust milk for consistency.
  13. Spread or pipe brown butter frosting over cooled cookies.
  14. For a lighter finish, mix powdered sugar, milk, and vanilla extract to make a glaze and drizzle over cookies instead.
  15. Allow frosting or glaze to set for at least 15 minutes before serving.
  16. Store leftovers in an airtight container.

Notes

Use a light-colored pan for browning butter to avoid burning. Squeeze zucchini dry to prevent soggy cookies. Avoid overmixing dough to keep cookies tender. Adjust milk in frosting for desired consistency. Cookies keep fresh 2 days at room temperature or up to a week refrigerated. Freeze unfrosted cookies up to 3 months.

Nutrition

Keywords: zucchini cookies, brown butter frosting, glazed cookies, fall dessert, easy cookies, cozy treats, zucchini recipe

Find it online: https://milaspoon.com/cozy-glazed-zucchini-cookies-recipe-easy-brown-butter-frosting-guide/