Name: Zucchini Bread Cookies with Brown Butter Glaze Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 1/2 cup brown sugar (packed); 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup finely shredded zucchini (patted dry); 1/2 cup old-fashioned oats; 1/4 cup chopped walnuts or pecans (optional); 1/4 cup unsalted butter; 1 cup powdered sugar; 1–2 tablespoons milk; 1/2 teaspoon vanilla extract

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If you’re looking to welcome the warm and cozy flavors of late summer into your baking rotation, let me introduce you to these utterly irresistible Zucchini Bread Cookies with Brown Butter Glaze. These cookies are the best of both worlds—the homey, spiced goodness of classic zucchini bread packed into pillowy-soft cookies, then elevated with a lush, nutty glaze that might just steal the show. Whether you’re baking to use up a bumper crop of zucchini or want a unique crowd-pleaser for your next gathering, this treat brings a satisfying richness, an aromatic sweetness, and a pop of gorgeous green to every bite.

Zucchini Bread Cookies with Brown Butter Glaze Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here works its magic to create Zucchini Bread Cookies with Brown Butter Glaze—they’re easy to find and play a crucial part in taste and texture. Give each one some attention as you prep, because these little details add up to big flavor!

Unsalted butter: For the cookies, softened; for the glaze, browned—creating melt-in-your-mouth richness and deep, nutty flavor.
Brown sugar: Adds moisture and warm, caramel notes that complement the zucchini and spice.
Granulated sugar: Balances the sweetness and helps the edges crisp up just a touch.
Large egg: Binds the dough and keeps the cookies tender.
Vanilla extract: Enhances every flavor and brings cozy, nostalgic vibes.
All-purpose flour: Gives the cookies their perfect, soft structure.
Baking soda: Helps the cookies rise just enough for pillow-soft centers.
Ground cinnamon: Infuses that signature, warming spice you love from zucchini bread.
Salt: Brings all the flavors into balance—don’t skip it!
Finely shredded zucchini: Adds moisture, a pop of green, and a subtly sweet, earthy flavor—just be sure to pat it dry.
Old-fashioned oats: For texture and heartiness that makes these cookies feel so homey.
Chopped walnuts or pecans (optional): Lends a delightful crunch and classic nutty finish—totally customizable.
Powdered sugar: The backbone of a smooth, glossy brown butter glaze.
Milk: Just enough to bring your glaze to the perfect drizzling consistency.

How to Make Zucchini Bread Cookies with Brown Butter Glaze

Step 1: Prep Your Baking Equipment

Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. This helps every Zucchini Bread Cookie bake up evenly and makes cleanup a breeze—always a win!

Step 2: Cream Together Butter and Sugars

In a large mixing bowl, combine your softened butter, brown sugar, and granulated sugar. Beat them together until the mixture is light and fluffy. This step is key for cookies with a delicate crumb and irresistible chew.

Step 3: Add the Egg and Vanilla

Next, add the egg and vanilla extract to your creamed mixture. Beat until smooth. The egg keeps your cookies soft, and the vanilla layers in even more comforting flavor.

Step 4: Mix Dry Ingredients Separately

In a second bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures that the baking soda and spices are evenly distributed so every bite of your Zucchini Bread Cookies with Brown Butter Glaze is perfectly balanced.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients. Stir just until combined—overmixing can make your cookies tougher rather than tender.

Step 6: Add Zucchini, Oats, and Nuts

Fold in your dried, shredded zucchini, old-fashioned oats, and walnuts or pecans if using. The batter should look speckled with green and flecked with oats—so appetizing already!

Step 7: Scoop and Bake

Drop the dough by generous tablespoon-sized scoops onto your prepared baking sheet. Bake for 10–12 minutes, or until the cookies are lightly golden and just set. Let them cool on the pan for 5 minutes before transferring carefully to a wire rack—this helps them finish setting without getting overly crisp.

Step 8: Make the Brown Butter Glaze

Melt your butter in a small saucepan over medium heat, swirling until it turns golden and smells delightfully nutty (this should take about 3–4 minutes). Remove from heat, whisk in powdered sugar, vanilla, and just enough milk to get a smooth, spoonable glaze. If you’ve never tried brown butter before, just wait—this step puts the Zucchini Bread Cookies with Brown Butter Glaze totally over the top.

Step 9: Glaze and Set

Drizzle the glaze over your cooled cookies. Let them sit until the glaze firms up—if you can wait that long before sneaking a taste!

How to Serve Zucchini Bread Cookies with Brown Butter Glaze

Garnishes

Try a sprinkle of finely chopped pecans or walnuts on top of the freshly glazed cookies to enhance that nutty aroma. For an extra-pretty touch, a dusting of cinnamon or even a few zucchini shreds signals exactly what makes these Zucchini Bread Cookies with Brown Butter Glaze so special.

Side Dishes

These cookies pair perfectly with a hot cup of coffee or chai latte for an afternoon treat. They also make a charming dessert on a brunch platter alongside fresh fruit and a pot of tea—pure comfort with every bite.

Creative Ways to Present

Stack a bundle of cookies in a rustic bakery box tied with twine for hostess gifts, or arrange them on a vintage cake stand for a cozy dessert table. For a playful twist, sandwich a little cream cheese frosting between two cookies for tiny hand-held “Zucchini Bread Cookie Whoopies”—pure joy!

Make Ahead and Storage

Storing Leftovers

Once the glaze has set, store your Zucchini Bread Cookies with Brown Butter Glaze in an airtight container at room temperature for up to 3 days. The cookies stay soft and the glaze holds up beautifully, so you can enjoy them all week.

Freezing

The cookies themselves freeze like a dream! Arrange the baked, unglazed cookies in a single layer and freeze until solid, then transfer to a zip-top bag for up to 2 months. For best results, glaze only after thawing—the texture stays perfect, and the glaze is fresh.

Reheating

If you’d like to warm up your Zucchini Bread Cookies with Brown Butter Glaze, pop them in a low oven (300°F/150°C) for a few minutes to refresh and soften. If glazing after freezing, simply let them come to room temp before drizzling on the glaze.

FAQs

Can I use whole wheat flour in these cookies?

Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly heartier bite. The cookies may be a bit denser, but the flavors still shine through beautifully.

How do I keep my cookies from turning out soggy?

It’s all about the zucchini—after shredding, pat it very dry with a clean towel to remove excess moisture. This step is essential for soft, not soggy, Zucchini Bread Cookies with Brown Butter Glaze.

Can I make these nut-free?

Absolutely! Just leave out the walnuts or pecans; the cookies are still tasty and tender without them. If you’d like, swap in some dried fruit like cranberries or raisins for added texture instead.

What’s special about the brown butter glaze?

Brown butter gives the glaze a rich, toasty, almost caramel-like flavor that transforms these cookies from good to unforgettable. It’s a small extra step that really elevates Zucchini Bread Cookies with Brown Butter Glaze.

Will these cookies spread much during baking?

No, they stay fairly thick and soft due to the oats and shredded zucchini. For nicely rounded cookies, use a cookie scoop and leave a little space between each on the pan.

Final Thoughts

If you’re even a little bit curious, give these Zucchini Bread Cookies with Brown Butter Glaze a try—they’re a joyful mix of wholesome and indulgent, and they never last long in my house. The brown butter glaze alone is worth making, but together with the spiced, tender cookie, every bite is pure comfort. Happy baking!

Zucchini Bread Cookies with Brown Butter Glaze Recipe

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4.9 from 24 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Soft and flavorful zucchini bread cookies topped with a decadent brown butter glaze. These cookies are perfect for a sweet treat with a twist of zucchini goodness.

Ingredients

Scale

For the cookies:

1/2 cup unsalted butter (softened)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup finely shredded zucchini (patted dry)
1/2 cup old-fashioned oats
1/4 cup chopped walnuts or pecans (optional)

For the brown butter glaze:

1/4 cup unsalted butter
1 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat oven: Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to the wet mixture until combined.
Add mix-ins: Fold in zucchini, oats, and nuts if using. Drop tablespoon-sized scoops of dough onto the prepared baking sheet.
Bake: Bake for 10–12 minutes, or until lightly golden and set. Cool on the pan for 5 minutes, then transfer to a wire rack.
Make glaze: For the glaze, melt butter until golden, then whisk in powdered sugar, vanilla, and milk until drizzling consistency. Drizzle over cookies.