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Brown Butter Zucchini Cookies with Cinnamon Cream Cheese Frosting

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These cozy brown butter zucchini cookies are soft, moist, and topped with a warm cinnamon cream cheese frosting. A perfect quick treat that sneaks in veggie goodness without sacrificing flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240 grams) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 medium zucchini, grated and excess moisture squeezed out
  • For the cinnamon cream cheese frosting:
  • 4 oz (115 grams) cream cheese, softened
  • ¼ cup (56 grams) unsalted butter, softened
  • 1 ½ cups (180 grams) powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (227 grams) of unsalted butter. Stir frequently as the butter foams and then turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Prepare the zucchini: Grate 1 medium zucchini (about 1 cup grated). Place in a clean kitchen towel or paper towels and gently squeeze out excess moisture.
  3. Mix sugars and brown butter: In a large mixing bowl, combine ¾ cup packed brown sugar and ¼ cup granulated sugar. Pour in the warm browned butter and stir until combined.
  4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  6. Mix dry into wet: Gradually add the dry mixture into the wet ingredients, stirring just until combined. Avoid overmixing.
  7. Fold in zucchini: Gently fold the grated zucchini into the batter until evenly distributed.
  8. Chill the dough (optional): Cover and refrigerate for 30 minutes to help cookies hold shape and intensify flavors.
  9. Preheat oven and prepare baking sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  10. Scoop cookies: Using a tablespoon or cookie scoop, drop dough balls spaced about 2 inches apart on baking sheets.
  11. Bake: Bake for 10-12 minutes or until edges are golden and centers are set but still soft.
  12. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  13. Prepare cinnamon cream cheese frosting: Beat 4 oz softened cream cheese with ¼ cup softened butter until smooth. Gradually add 1 ½ cups powdered sugar, then mix in 1 teaspoon cinnamon and ½ teaspoon vanilla extract. Beat until fluffy.
  14. Frost the cookies: Once cookies are fully cooled, spread or pipe a generous layer of frosting on each cookie.

Notes

Use medium-low heat and stir frequently when browning butter to avoid burning. Squeeze excess moisture from zucchini to prevent soggy cookies. Chill dough for better shape and flavor. Frosting ingredients should be softened to avoid lumps. Baking time may vary by oven; cookies should be soft in the center when removed.

Nutrition

Keywords: brown butter, zucchini cookies, cinnamon cream cheese frosting, cozy cookies, easy cookies, vegetable dessert, quick baking

Find it online: https://rowanrecipes.com/brown-butter-zucchini-cookies-recipe-easy-cozy-cinnamon-frosting/