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Cozy Brown Butter Zucchini Cookies Easy Homemade Recipe with Cream Cheese Frosting

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Soft, buttery zucchini cookies with a nutty brown butter flavor and tangy cream cheese frosting, perfect for cozy gatherings and sneaking in veggies.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup grated fresh zucchini (about 1 medium zucchini)
  • 4 oz (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2 tbsp (28g) unsalted butter, softened
  • 1 tsp lemon zest (optional)

Instructions

  1. Brown the butter: Place 1/2 cup (113g) unsalted butter in a medium skillet over medium heat. Stir frequently as it melts and then starts to brown, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Prep the zucchini: Grate 1 medium zucchini (about 1 cup) using a box grater or food processor. Use a clean kitchen towel or paper towels to gently squeeze out excess moisture.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon. Set aside.
  4. Cream sugars and browned butter: In a large bowl, combine 3/4 cup (150g) granulated sugar, 1/4 cup (50g) light brown sugar, and the cooled browned butter. Use an electric mixer or whisk vigorously until smooth and creamy, about 2-3 minutes.
  5. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract until well combined.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
  7. Fold in zucchini: Carefully fold the grated zucchini into the batter, distributing it evenly without crushing the shreds.
  8. Shape and bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat. Drop rounded tablespoons of dough about 2 inches apart. Bake for 10-12 minutes, until edges are golden and centers spring back when lightly touched.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Prepare cream cheese frosting: Beat 4 oz (113g) softened cream cheese with 2 tbsp (28g) softened unsalted butter until smooth. Gradually add 1 cup (120g) powdered sugar and beat until creamy. Stir in 1 tsp lemon zest if desired.
  11. Frost the cookies: Spread or pipe the frosting onto cooled cookies. Serve immediately or refrigerate for a firmer frosting texture.

Notes

Brown the butter on low to medium heat and stir constantly to avoid burning. Squeeze out excess moisture from zucchini to prevent soggy cookies. Fold dry ingredients gently to keep cookies tender. Frosting can be softened quickly in the microwave if needed. Optional lemon zest adds brightness to frosting. Dough can be chilled for 15 minutes for thicker cookies.

Nutrition

Keywords: brown butter cookies, zucchini cookies, cream cheese frosting, easy homemade cookies, cozy cookies, vegetable cookies, soft cookies

Find it online: https://freshforkful.com/cozy-brown-butter-zucchini-cookies-easy-homemade-recipe-with-cream-cheese-frosting/