Description
These Zucchini Bread Cookies with Brown Butter Glaze combine the moist, tender qualities of zucchini bread with the convenience and bite-sized pleasure of cookies. Enhanced with warm spices and optional nuts, these cookies are topped with a rich and velvety brown butter glaze that adds a nutty sweetness, perfect for a comforting treat or an afternoon snack.
Ingredients
Scale
Cookie Ingredients
- 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 Ingredients
- 4 tbsp unsalted butter
- 1 cup powdered sugar, sifted
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow for even baking.
- Prepare the Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth to avoid soggy cookies and ensure the right texture.
- Mix Wet Ingredients: In a large bowl, combine melted unsalted butter, granulated sugar, and brown sugar. Whisk until smooth and well incorporated. Add the egg and 1 tsp vanilla extract, mixing thoroughly.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, whole wheat flour (if using), baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to blend the spices evenly throughout the flour mixture.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Add Zucchini and Nuts: Fold in the shredded zucchini and the chopped walnuts or pecans, if using, ensuring even distribution without overworking the dough.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop about 18 scoops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 18–20 minutes, or until edges are lightly golden and centers are set.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool there for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Brown Butter Glaze: In a small saucepan, melt 4 tbsp unsalted butter over medium heat. Continue cooking and swirling the pan occasionally until the butter turns golden brown and gives off a nutty aroma. Remove from heat promptly to prevent burning.
- Glaze Mixture: Transfer the brown butter to a mixing bowl. Stir in the sifted powdered sugar, 1–2 tbsp milk or cream (add gradually to reach desired glaze consistency), ½ tsp vanilla extract, and a pinch of salt. Whisk until smooth and glossy.
- Glaze the Cookies: Using a spoon or small spatula, drizzle or spread the brown butter glaze over the cooled cookies. Allow the glaze to set for about 15 minutes before serving.
Notes
- Make sure to press out as much moisture as possible from the zucchini to prevent the cookies from becoming too wet and losing structure.
- The addition of whole wheat flour adds a lovely nuttiness but can be omitted or substituted with all-purpose flour for a lighter texture.
- Chopped nuts add crunch and flavor but are optional for nut-free diets.
- For a thicker glaze, reduce the amount of milk or cream; for a thinner glaze, add more gradually.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
