If you love the comforting flavors of zucchini bread but crave a fun twist, you are going to fall head over heels for this Zucchini Bread Cookies with Brown Butter Glaze Recipe. These cookies capture all the cozy, moist, and warmly spiced goodness of classic zucchini bread, but in a delightfully bite-sized, crispy-edged form. Topped with a rich, nutty brown butter glaze that drizzles like liquid gold, these treats are perfect for an afternoon tea, lunchbox surprise, or simply a sweet way to brighten any day. Trust me, once you try this recipe, it will become your go-to whenever you want something sweet with a little extra love and texture.
Ingredients You’ll Need
This recipe relies on simple but thoughtfully chosen ingredients, each playing a crucial role in creating the perfect balance of flavor, texture, and that irresistible aroma. From the fresh shredded zucchini that adds moisture and soul, to the warm spices that infuse cozy notes, every element contributes to something really special.
- Shredded zucchini: The star ingredient that keeps the cookies moist and adds subtle freshness.
- Unsalted butter, melted: Provides richness and a tender crumb throughout.
- Granulated sugar: Balances sweetness and helps with crisp edges.
- Brown sugar: Adds depth with its caramel notes and extra moisture.
- Large egg: Binds everything together and adds softness.
- Vanilla extract: Enhances all the flavors with its sweet, fragrant touch.
- All-purpose flour: Forms the base structure for the cookies.
- Whole wheat flour (optional): Gives a touch of nuttiness and extra texture.
- Baking powder and baking soda: The duo that ensures light and tender cookies with a perfect rise.
- Ground cinnamon and nutmeg: Warm spices that bring a classic fall flavor vibe.
- Salt: Balances sweetness and enhances the spiced notes.
- Chopped walnuts or pecans (optional): Offers crunch and a toasty element.
- Unsalted butter for glaze: Browning it caramelizes the milk solids for a nutty glaze base.
- Powdered sugar: Sweetens the glaze and provides smooth texture.
- Milk or cream: Adjusts the glaze to the perfect drizzle consistency.
- Pinch of salt for glaze: Balances the sweetness and enhances flavor depth.
How to Make Zucchini Bread Cookies with Brown Butter Glaze Recipe
Step 1: Preheat & Prepare Baking Surface
Begin by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat—this prevents sticking and helps your cookies bake evenly. Prepping your hot oven early saves time later and ensures you bake the dough right when it’s ready, for perfect texture.
Step 2: Prepare the Zucchini
Take your fresh zucchini and shred it finely using a box grater. This breaks it down just right so the zucchini disappears into the cookie, keeping them moist without overpowering. Then, squeeze out as much excess moisture as possible with a clean kitchen towel or paper towels. This step is key to preventing soggy cookies and maintaining a great texture.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter with both granulated and brown sugar until fully combined and smooth. This blend creates a rich, slightly caramelized sweetness. Then beat in the egg and vanilla extract, followed by folding in the shredded zucchini. Each addition builds flavor and ensures an even batter that’s ready for the next step.
Step 4: 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. These dry ingredients provide the structure and add the perfect warm spice blend. Gradually add this mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix—this keeps your cookies tender and soft.
Step 5: Fold in Nuts (Optional)
If you love a little crunch, fold in chopped walnuts or pecans at this point. Their nutty flavor pairs beautifully with the spices and brown butter glaze, creating contrast and extra texture that takes these cookies to the next level.
Step 6: Scoop and Bake the Cookies
Drop rounded tablespoons of cookie dough onto your prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Lightly flatten each mound with the back of a spoon—this helps them bake into perfect little discs with golden edges. Bake for about 10 to 12 minutes, or until the edges are just golden and the centers spring back lightly when touched. Let them cool right on the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Brown Butter Glaze
While your cookies cool, melt unsalted butter in a small saucepan over medium heat. Keep swirling it as it melts, watching closely until it starts to turn a warm golden brown and releases a delicious nutty aroma. This process caramelizes the milk solids and creates a depth of flavor that is simply irresistible.
Remove the browned butter from heat and whisk in sifted powdered sugar, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt. Add extra milk one teaspoon at a time until the glaze reaches a silky, pourable consistency perfect for drizzling.
Step 8: Glaze the Cookies
Drizzle the luscious brown butter glaze generously over your cooled zucchini bread cookies. For an extra special touch, sprinkle with some toasted nuts or a dusting of cinnamon. This final step takes the cookies from delicious to downright addictive.
How to Serve Zucchini Bread Cookies with Brown Butter Glaze Recipe
Garnishes
Finish these cookies with a few toasted chopped nuts on top or a delicate sprinkle of cinnamon to highlight their warm spices. A tiny pinch of flaky sea salt can also enhance the brown butter glaze, balancing sweetness and adding a slight crunch.
Side Dishes
Serve these cookies alongside a cup of chai tea or rich coffee to complement their sweet and spicy notes. They also pair wonderfully with a creamy vanilla yogurt or a scoop of cinnamon ice cream for a decadent dessert experience that’s both cozy and comforting.
Creative Ways to Present
For a beautiful presentation, arrange the cookies on a rustic wooden board with small bowls of extra glaze and chopped nuts for dipping. Wrap a few individually in parchment paper tied with twine for gifting or party favors. These cookies also shine when stacked in a glass jar, making them an inviting treat to display at brunch or a casual gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zucchini bread cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture and fresh flavor. If the glaze softens or gets sticky over time, a quick refresh in the oven for a few minutes can bring back that delightful crisp edge.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet to freeze individually first. Then transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper. They will keep well for up to 3 months. When ready to enjoy, thaw at room temperature or warm gently.
Reheating
Warm your zucchini bread cookies with brown butter glaze gently in a low oven (about 300°F) for 5 to 7 minutes or briefly in the microwave for 10 to 15 seconds. This brings back the fresh-baked softness and revitalizes the glaze’s buttery, nutty flavor, making them taste as if they just came out of the oven.
FAQs
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini as long as it’s fully thawed and well-drained before adding it to the dough. Excess moisture can negatively affect the cookie texture, so squeezing out as much liquid as possible remains crucial.
Do I have to add nuts to the cookie dough?
Not at all! The nuts are completely optional. Skip them if you prefer a smoother texture or have nut allergies. The cookies will still be delicious and tender without the crunch.
Is there a substitute for brown butter in the glaze?
You can make a simple butter glaze without browning the butter, but the distinctive nutty aroma of the brown butter glaze really elevates the flavor. If you want a shortcut, use melted butter but know the depth of flavor will not be quite the same.
Can I make these gluten-free?
Definitely! Substitute the all-purpose and whole wheat flours with a gluten-free flour blend that measures cup for cup. Just ensure your blend has xanthan gum or a similar binder for the best texture.
How long do the glazed cookies stay fresh?
Once glazed, the cookies are best enjoyed within 2 to 3 days, as the glaze can soften and lose its shiny texture over time. Store in a single layer at room temperature for optimal freshness.
Final Thoughts
This Zucchini Bread Cookies with Brown Butter Glaze Recipe is a delightful way to enjoy the classic flavors of zucchini bread in a fun, portable form with a luxurious glaze that steals the show. Whether you bake them for yourself, family, or friends, these cookies bring warmth, comfort, and a touch of elegance to any occasion. I hope you give them a try soon—you might just discover your new favorite cookie!
Print
Zucchini Bread Cookies with Brown Butter Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Zucchini Bread Cookies topped with a luscious brown butter glaze. Combining tender shredded zucchini, warm spices, and a touch of nuts, these cookies offer a unique twist on classic zucchini bread, perfect for a sweet snack or dessert.
Ingredients
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 & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow for easy cleanup.
- Prepare the Zucchini: Shred the zucchini using a box grater. To avoid soggy cookies, squeeze out as much excess moisture as possible using a kitchen towel or paper towels.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth. Then, beat in the egg followed by the vanilla extract until everything is fully combined. Stir in the shredded zucchini evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, optional whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. These dry ingredients provide the structure and spice for the cookies.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently just until all the flour is incorporated. Avoid overmixing to keep the cookies tender. If you like, fold in the chopped walnuts or pecans now for added texture and flavor.
- Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Flatten each cookie slightly with the back of a spoon. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the tops spring back when pressed gently.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up, then transfer the cookies to a wire rack to cool completely before glazing.
- Prepare the Brown Butter Glaze: In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and emits a nutty aroma, about 3–5 minutes. Remove from heat and let it cool slightly.
- Make the Glaze: Whisk the browned butter with the sifted powdered sugar, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding more milk, one teaspoon at a time, until the glaze is fluid enough to drizzle over the cookies.
- Glaze the Cookies: Generously drizzle the brown butter glaze over the cooled cookies. For extra flair, sprinkle toasted nuts or a light dusting of cinnamon on top. Let the glaze set before serving.
Notes
- Shredding and properly draining zucchini is crucial to avoid soggy cookies.
- Whole wheat flour is optional and adds a nutty flavor; regular all-purpose flour works well too.
- Ensure the brown butter is cooled slightly before mixing with powdered sugar to prevent melting the sugar prematurely.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Feel free to swap nuts or omit them for nut-free versions.
