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Brown Butter Zucchini Cookies with Maple Glaze

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These cozy brown butter zucchini cookies with a sweet maple glaze offer a nutty, caramel-like flavor with just the right hint of zucchini moisture, perfect for a warm, comforting treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (packed, 110g) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded raw zucchini (about 1 medium zucchini)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup maple syrup
  • 1 cup powdered sugar

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium skillet over medium heat. Stir frequently as the butter melts, foams, and then turns a golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Mix sugars and butter: In a large bowl, combine 3/4 cup (150g) granulated sugar and 1/2 cup (110g) light brown sugar with the browned butter. Use an electric mixer or whisk until the mixture is smooth and slightly creamy (about 2 minutes).
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract. The batter should be glossy and well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing.
  6. Add shredded zucchini and nuts: Fold in 1 1/2 cups shredded raw zucchini and, if using, 1/2 cup chopped walnuts or pecans. The batter will be thick and slightly moist.
  7. Chill the dough (optional): Chill the dough in the fridge for 30 minutes for better flavor and texture.
  8. Preheat oven and prepare baking sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough about 2 inches apart on the prepared sheets. Bake for 12-14 minutes or until edges are golden and centers look set but soft.
  10. Cool on racks: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
  11. Prepare maple glaze: Whisk together 1/3 cup maple syrup and 1 cup powdered sugar until smooth. Drizzle over cooled cookies.

Notes

Do not squeeze out moisture from the shredded zucchini to keep cookies tender. Chill dough for thicker, more flavorful cookies. Use a light-colored pan to brown butter to avoid burning. Rotate pans halfway through baking for even cooking. For a glossier glaze, add a teaspoon of lemon juice. Dough can be chilled longer if cookies spread too much.

Nutrition

Keywords: brown butter, zucchini cookies, maple glaze, cozy cookies, easy cookies, homemade cookies, fall dessert, nutty cookies

Find it online: https://twirltaste.com/brown-butter-zucchini-cookies-recipe-easy-cozy-homemade-with-maple-glaze/