If you’re craving the familiar comfort of zucchini bread in a bite-sized, handheld treat, you’ll adore these Zucchini Bread Cookies with Brown Butter Glaze. Combining the tender goodness of a spiced zucchini cookie with the irresistible richness of a nutty, caramel-like icing, this recipe creates cookies that taste like a cozy autumn afternoon—no slicing required! Every bite is soft, moist, and loaded with warm spices, making these cookies a favorite for bake sales, brunches, or simply treating yourself to something special with your coffee. Don’t be surprised if they vanish in record time!
Ingredients You’ll Need
What makes Zucchini Bread Cookies with Brown Butter Glaze so special is how each simple ingredient works a bit of magic—whether it’s adding moisture, bringing warmth with spice, or creating a lusciously silky glaze. Gather these essentials, and you’re on your way to cookie bliss!
- Zucchini (1 cup, shredded and squeezed dry): Adds natural moisture and keeps the cookies soft; be sure to squeeze out all excess liquid for the best texture.
- Unsalted butter (1/2 cup, softened): Forms a creamy base for the cookies, giving richness to each bite.
- Granulated sugar (1/2 cup): Brings sweetness and helps the cookies achieve a light, fluffy crumb.
- Light brown sugar (1/2 cup, packed): Adds depth and a hint of caramel flavor that pairs beautifully with the spices.
- Large egg: Helps bind everything together for cookies that hold their shape.
- Vanilla extract (1 teaspoon): Infuses a comforting, aromatic warmth.
- All-purpose flour (1 1/2 cups): Provides the structure that helps each cookie stay perfectly chewy.
- Baking soda (1/2 teaspoon): Gives cookies a gentle lift.
- Baking powder (1/2 teaspoon): Works with baking soda to keep cookies cake-like and tender.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
- Ground cinnamon (1 teaspoon): Delivers that unmistakable cozy, spiced aroma you expect in zucchini bread.
- Ground nutmeg (1/4 teaspoon): Adds a subtle warmth that amplifies the sweet, spiced profile.
- Chopped walnuts (1/2 cup, optional): Introduces crave-worthy crunch and a hint of earthiness—totally optional but highly recommended!
- For the brown butter glaze:
- Unsalted butter (1/4 cup): Browning it gives the glaze a nutty complexity that is truly next-level.
- Powdered sugar (1 cup): Dissolves easily for a silky, sweet finish on your cookies.
- Milk (1–2 tablespoons): Adjusts the glaze to just the right drizzle-able consistency.
- Vanilla extract (1/2 teaspoon): Echoes the vanilla in the cookies for a harmonious flavor throughout.
How to Make Zucchini Bread Cookies with Brown Butter Glaze
Step 1: Prep Your Ingredients
Before anything else, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this keeps cookies from sticking and makes cleanup a breeze. Squeeze your shredded zucchini dry (a clean kitchen towel works perfectly). Dry zucchini ensures cookies that are fluffy instead of soggy.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is essential for creating airiness in your cookie base. Next, beat in the egg and vanilla extract. Once everything is well combined, stir in the grated zucchini, letting it add its magic moistness.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking ensures the leaveners and spices are distributed perfectly, so every bite bursts with flavor.
Step 4: Bring It All Together
Gradually add the dry mixture to your wet ingredients, mixing gently until just combined—don’t overmix, or your cookies will get tough! If you’re a fan of a crunchy, nutty bite, now’s the time to fold in the chopped walnuts.
Step 5: Shape and Bake the Cookies
Using a rounded tablespoon, drop dollops of dough onto your prepared baking sheet, leaving about 2 inches between each cookie for even baking. Pop them in the oven and bake for 10–12 minutes until the edges are lightly golden. Let them cool on the pan for 5 minutes, then transfer to a wire rack—resist the temptation to taste right away; they’ll finish setting as they cool.
Step 6: Prepare and Apply the Brown Butter Glaze
For the pièce de résistance, melt the butter in a small saucepan over medium heat. Let it foam and turn golden brown, swirling the pan gently to watch for color and smell that nutty aroma—don’t walk away! As soon as it’s browned, remove from heat. Whisk in the powdered sugar, milk, and vanilla until you have a smooth, pourable glaze. Drizzle it liberally over your cooled cookies and let the glaze set for a few minutes before serving. The result? Unbeatable Zucchini Bread Cookies with Brown Butter Glaze!
How to Serve Zucchini Bread Cookies with Brown Butter Glaze
Garnishes
A final flourish never hurts! For extra pizzazz (and a touch of texture), sprinkle your Zucchini Bread Cookies with Brown Butter Glaze with a few additional chopped walnuts or a dusting of ground cinnamon before the glaze sets. This quick step makes each cookie look irresistible and adds another layer of flavor.
Side Dishes
These cookies shine with a glass of cold milk, a mug of hot tea, or your favorite latte. For a brunch spread, serve alongside a fresh fruit salad, tangy yogurt, or even a platter of smoked cheeses—the balance of sweet and savory works wonders.
Creative Ways to Present
Try stacking the glazed cookies on a tiered cake stand or arranging them in a decorative tin for gifting. You can even make mini cookie sandwiches by doubling up with a dab of cinnamon cream cheese between two cookies, transforming them into show-stopping little treats!
Make Ahead and Storage
Storing Leftovers
Zucchini Bread Cookies with Brown Butter Glaze keep beautifully! Store any leftovers in an airtight container at room temperature for up to three days. The glaze will keep its shine and the cookies stay soft, making them perfect for sharing all week—if they last that long.
Freezing
You can freeze these cookies (with or without glaze) for up to two months. To freeze, place cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Thaw at room temperature for the best texture. If glazing after freezing, let the cookies thaw completely before drizzling.
Reheating
While you don’t need to reheat these cookies, if you love a warm, just-baked touch, microwave individual cookies for 8–10 seconds. This little trick will soften the crumb and make the brown butter glaze extra melty and irresistible.
FAQs
Can I make Zucchini Bread Cookies with Brown Butter Glaze gluten free?
Yes, you can swap the all-purpose flour for your favorite gluten-free baking blend—just keep in mind that texture may vary slightly, but they’ll still be super tasty!
What’s the best way to squeeze water out of zucchini?
The easiest way is to wrap the shredded zucchini in a clean kitchen towel and twist firmly over the sink. Removing excess water is crucial for achieving the perfect cookie texture.
Can I use pecans instead of walnuts?
Absolutely! Pecans work beautifully in this recipe, lending their own buttery crunch. Or, leave out nuts altogether if you’d rather a smoother texture; these Zucchini Bread Cookies with Brown Butter Glaze will still shine.
How do I know when brown butter is ready for the glaze?
Watch for the butter to foam and turn golden with brown specks; it should smell nutty and fragrant. Remove from heat immediately to prevent burning, then whisk in the powdered sugar, milk, and vanilla as directed.
Can I double the recipe for a bigger crowd?
Yes, this recipe scales up beautifully—just use two baking sheets and rotate halfway through baking for even results. Your house will smell amazing and you’ll have plenty of Zucchini Bread Cookies with Brown Butter Glaze to share!
Final Thoughts
If you’ve ever wanted to capture the magic of zucchini bread in a perfectly portioned cookie, Zucchini Bread Cookies with Brown Butter Glaze are your dream come true. Give this recipe a try—you might find yourself baking a double batch after the first taste!
Print
Zucchini Bread Cookies with Brown Butter Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Bread Cookies with Brown Butter Glaze are a delightful twist on traditional cookies, combining the moistness of zucchini bread with a sweet and nutty glaze. Perfect for any occasion, these cookies are sure to impress your family and friends!
Ingredients
For the cookies:
- 1 cup shredded zucchini (squeezed dry)
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts (optional)
For the brown butter glaze:
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, cream together softened butter, granulated sugar, and brown sugar. Add egg and vanilla extract, then stir in shredded zucchini.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add to wet mixture.
- Add nuts and bake: Fold in walnuts, if using. Drop dough onto baking sheet and bake for 10–12 minutes.
- Prepare glaze: Melt butter in a saucepan, then whisk in powdered sugar, milk, and vanilla. Drizzle over cooled cookies.
Notes
- Ensure zucchini is well-drained for best results.
- Nuts can be omitted or substituted with pecans.
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