There is something irresistibly comforting about the combination of moist zucchini bread flavors baked into a delightful cookie, especially when topped with a luscious, nutty brown butter glaze. The Zucchini Bread Cookies with Brown Butter Glaze Recipe transforms the humble zucchini into a crowd-pleasing cookie that feels both wholesome and indulgent. These cookies strike the perfect balance between tender crumb and just a hint of spice, making them an absolute must-bake for anyone who loves cozy, homemade treats that bring a little surprise to each bite.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together to create these charming zucchini bread cookies, with each one playing a crucial role in delivering taste, texture, and aroma. From the fresh zucchini that keeps the cookies moist to the spices that provide warmth, every ingredient works in harmony.
- Shredded zucchini (1 cup): Adds natural moisture and a subtle earthiness without overpowering the cookie’s sweetness.
- Unsalted butter (½ cup, melted + 4 tbsp for glaze): Brings richness to the cookie batter and a nutty depth when browned for the glaze.
- Granulated sugar (½ cup): Balances sweetness and helps provide a tender texture.
- Brown sugar (½ cup, packed): Offers a caramel-like depth and keeps the cookies soft.
- Large egg (1): Binds all ingredients for perfect cookie structure and moistness.
- Vanilla extract (1 tsp + ½ tsp for glaze): Enhances flavor complexity with its warm, floral notes.
- All-purpose flour (1 cup): The main structure provider for the cookie base.
- Whole wheat flour (½ cup, optional): Adds a pleasant nuttiness and slightly denser texture.
- Baking powder (1 tsp): Helps the cookies rise just enough for a tender crumb.
- Baking soda (½ tsp): Works alongside baking powder to create a light, fluffy cookie.
- Ground cinnamon (1 tsp): Imparts a warm, spicy undertone that’s classic in zucchini bread.
- Ground nutmeg (¼ tsp): Adds a subtle spicy sweetness and complexity.
- Salt (¼ tsp): Balances sweetness and rounds out all the flavors.
- Chopped walnuts or pecans (½ cup, optional): Provide added crunch and earthy richness, complementing the glaze beautifully.
- Powdered sugar (1 cup, for glaze): Creates the perfect sweet base for the smooth glaze finish.
- Milk or cream (1–2 tbsp, for glaze): Adjusts glaze consistency for easy drizzling.
- Pinch of salt (for glaze): Enhances the depth of the brown butter flavor and balances sweetness.
How to Make Zucchini Bread Cookies with Brown Butter Glaze Recipe
Step 1: Preheat and Prepare Your Workspace
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure your cookies release easily and bake evenly. This set-up guarantees a smooth baking process and perfect results every time.
Step 2: Prepare the Zucchini
Shredding the zucchini is the fun part — it’s where our cookies get their moist texture. Use a box grater for a fine shred, then gently squeeze out the excess moisture using a towel or paper towels. Removing the liquid prevents soggy cookies while keeping all the zucchini’s wonderful flavor intact.
Step 3: Mix the Wet Ingredients
Combine the melted unsalted butter, granulated sugar, and brown sugar in a large bowl, whisking until the mixture becomes smooth and slightly glossy. Then, add the egg and vanilla extract, beating well to achieve a homogeneous blend. Finally, stir in the shredded zucchini; this is where your batter starts to come alive with moisture and freshness.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, whole wheat flour if using, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend ensures your cookies boast the perfect rise, spice balance, and rich color. Gradually fold the dry ingredients into the wet zucchini mixture, stirring just until combined to keep the cookies tender. Remember, overmixing can lead to tough cookies, so be gentle.
Step 5: Add Nuts (Optional)
If you’re including chopped walnuts or pecans, now is the time to fold them in. They add a delightful crunch and depth, perfectly complementing the soft, spiced cookie base. This is a personal touch that always gets rave reviews!
Step 6: Scoop, Shape, and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing each about 2 inches apart to allow room for spreading. Flatten each cookie slightly with the back of a spoon to promote even baking and that classic cookie shape. Bake for 10 to 12 minutes, watching for light golden edges and a top that springs back when touched. Your kitchen will start smelling like cozy cinnamon dreams.
Step 7: Cool Before the Glaze
Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This step is crucial so that the glaze adheres perfectly without melting away into the warm cookies.
Step 8: Make the Brown Butter Glaze
In a small saucepan, melt the 4 tablespoons of butter over medium heat. Swirl the pan occasionally, continuing to cook until the butter takes on a deep golden brown color and fills the kitchen with an irresistible nutty aroma—this usually takes around 3 to 5 minutes. Remove from heat and whisk in the sifted powdered sugar, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt. Adjust the consistency with additional milk by adding a teaspoon at a time until your glaze is smooth and drizzleable.
Step 9: Glaze the Cookies
Generously drizzle the brown butter glaze over each cooled cookie. For an extra touch of charm and flavor, sprinkle with toasted nuts or a light dusting of cinnamon. This glaze ties the entire cookie together with buttery richness, elevating this Zucchini Bread Cookies with Brown Butter Glaze Recipe to a truly memorable dessert.
How to Serve Zucchini Bread Cookies with Brown Butter Glaze Recipe
Garnishes
Simple garnishes can make your cookies look even more inviting. Try toasted chopped nuts, a sprinkle of cinnamon, or even a few edible flower petals to add color and texture. These finishing touches highlight the warm spice notes and the browned butter glaze beautifully.
Side Dishes
Serve these cookies alongside a hot cup of chai tea, spiced coffee, or even a lightly whipped cream cheese spread for an extra creamy contrast. They also pair wonderfully with a scoop of vanilla ice cream for an indulgent treat that balances moist, spiced, and creamy elements in every bite.
Creative Ways to Present
Present your cookies stacked on a rustic wooden board garnished with sprigs of fresh mint or rosemary for a charming look. For parties, arrange them on a tiered stand with small bowls of nuts, cinnamon sticks, and glaze sauce for dipping. Your guests will be impressed by both the taste and the display.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zucchini bread cookies in an airtight container at room temperature for up to three days. The glaze will remain deliciously soft but firm, making these cookies great for snacking over a few days without losing their charm.
Freezing
If you want to save these gems for later, freeze the plain cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. Freeze the glaze separately or add it fresh when you’re ready to serve. This method keeps textures perfect and flavors vibrant for up to three months.
Reheating
For a fresh-from-the-oven feel, gently warm your cookies in a 300°F (150°C) oven for 5 to 7 minutes. This will soften the cookie and enhance the brown butter aroma. If the glaze was stored separately, drizzle it on after reheating for a properly decadent finish.
FAQs
Can I use regular all-purpose flour instead of whole wheat?
Absolutely! Whole wheat flour is optional and adds nuttiness, but all-purpose flour will make the cookies tender and is perfectly fine if you prefer a lighter texture.
What’s the best way to remove moisture from shredded zucchini?
After shredding, wrap the zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to get rid of excess water. This step prevents soggy cookies and helps the texture stay just right.
Can I make these cookies gluten-free?
Yes, you can substitute the flours with a gluten-free all-purpose blend that includes xanthan gum. Just be mindful that the texture may be slightly different but still delicious.
Why is the brown butter glaze so special?
The brown butter glaze adds a rich, nutty flavor that complements the warm spices in the cookies perfectly. It also adds a beautiful shiny finish that makes the cookies look as good as they taste.
How long do these cookies stay fresh?
Stored properly in an airtight container, these zucchini bread cookies stay fresh for about three days at room temperature. They’re best enjoyed within this window for optimal moistness and glaze texture.
Final Thoughts
I can honestly say the Zucchini Bread Cookies with Brown Butter Glaze Recipe is one of those delightful finds that combines comfort food with a touch of elegance. Whether you’re baking for family, friends, or just yourself, these cookies promise warmth, flavor, and a little surprise in every bite. Give them a try—you might just discover your new seasonal favorite!
Print
Zucchini Bread Cookies with Brown Butter Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Zucchini Bread Cookies topped with a luscious Brown Butter Glaze. Moist and tender cookies infused with warm spices, shredded zucchini, and optional nuts, baked to perfection and finished with a nutty-sweet glaze that adds a gourmet touch to this comforting treat.
Ingredients
Cookies
- 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
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.
- Prepare the Zucchini: Shred the zucchini using a box grater. Use a kitchen towel or paper towels to squeeze out excess moisture to keep the cookie dough from becoming too wet.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Beat in the egg and vanilla extract until fully combined, then stir in the shredded zucchini.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, then fold in nuts if using.
- Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Flatten each slightly with the back of a spoon. Bake for 10–12 minutes until the edges are lightly golden and the tops spring back when touched. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Brown Butter Glaze: In a small saucepan over medium heat, melt the butter. Continue cooking while swirling occasionally until the butter turns a golden brown color and emits a nutty aroma, about 3–5 minutes. Remove from heat and let cool slightly.
- Prepare the Glaze: Whisk the powdered sugar, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt into the browned butter. Adjust the consistency by adding more milk, a teaspoon at a time, until the glaze is drizzleable.
- Glaze the Cookies: Generously drizzle the brown butter glaze over the cooled cookies. For an extra touch, sprinkle with toasted nuts or a dusting of cinnamon if desired.
Notes
- Squeezing out excess moisture from the zucchini is key to preventing soggy cookies.
- Whole wheat flour adds a nutty flavor but can be omitted for a lighter texture.
- Choice of nuts is flexible — walnuts or pecans both work well.
- Letting the brown butter cool slightly before adding sugar prevents clumping in the glaze.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
