Zucchini Bread Cookies with Brown Butter Glaze Recipe

If you’ve ever craved that magical blend of cozy zucchini bread and comforting cookies (with a buttery bonus on top), then you are absolutely going to fall for these Zucchini Bread Cookies with Brown Butter Glaze. Picture this: soft, melt-in-your-mouth spiced cookies studded with zucchini and nuts, all draped in a luscious, nutty glaze that takes every bite over the top. Whether you’re baking for a fall afternoon treat, a holiday platter, or just looking to sneak some veggies into your dessert, these cookies are destined to win hearts wherever they go.

this Recipe

Ingredients You’ll Need

The beauty of Zucchini Bread Cookies with Brown Butter Glaze is in their simplicity—every ingredient counts, and each one does its own delicious job to create layers of flavor, texture, and color. Here’s what you’ll need for this irresistible recipe, along with handy tips for every step.

• Zucchini: Finely grated and squeezed dry to keep the dough just moist enough, while adding a subtle veggie freshness you won’t even recognize as zucchini.
• Unsalted Butter (softened): Brings richness and classic cookie softness to every bite—make sure it’s at room temp for easy creaming.
• Granulated Sugar: Lightens the crumb and adds sweet lift to the cookies.
• Brown Sugar: Adds warm, caramel notes and helps achieve the perfect soft, cake-like texture.
• Large Egg: Binds everything together and provides structure.
• Vanilla Extract: Rounds out all the spiced, nutty flavors with a comforting, classic aroma.
• All-Purpose Flour: The foundation of your cookies—be sure to measure carefully so your cookies stay soft.
• Baking Soda & Baking Powder: The dynamic duo for a gentle rise and soft, pillowy centers.
• Salt: Just a pinch brings all the ingredients into harmony and enhances flavor.
• Ground Cinnamon: The essential spice for that unmistakable zucchini bread soul.
• Ground Nutmeg: A little bit adds warmth and complexity—don’t skip it!
• Chopped Walnuts or Pecans (optional): For crunch, flavor and that classic zucchini bread feel—add if desired.
• For the glaze: Unsalted butter, powdered sugar, milk, and vanilla extract make the brown butter glaze you’ll want to drizzle on everything!

How to Make Zucchini Bread Cookies with Brown Butter Glaze

Step 1: Prep and Preheat

Before you get baking, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This way, you’re all set up and ready for effortless cleanup and evenly baked cookies that lift right off the sheet. Give yourself a little smile at this point—you’re about to make your kitchen smell amazing!

Step 2: Cream the Butter and Sugars

In a big mixing bowl, blend together the softened unsalted butter with both granulated and brown sugar. You’re looking for a pale, fluffy mixture that’s loaded with air—this makes your Zucchini Bread Cookies with Brown Butter Glaze especially light and tender. A hand mixer or stand mixer makes quick work of it, but old-fashioned elbow grease works too!

Step 3: Add the Egg and Vanilla

Next, beat in one large egg and the vanilla extract until everything’s beautifully combined. You’ll see the batter look a bit creamier and silkier—perfect for catching all the cozy flavors coming up.

Step 4: Fold in the Zucchini

Stir in your grated and squeezed-dry zucchini, letting its gentle color and hidden nutrients melt right into the dough. The zucchini doesn’t take over—think of it as a magical ingredient that gives your cookies moisture and a tender crumb.

Step 5: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures all your leavening and spices are evenly distributed. If you’d like a heartier bite, you can toss in 1/4 cup of oats here as well.

Step 6: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, stirring gently until just blended. Be careful not to overmix—stopping when you see the last streaks of flour vanish keeps your Zucchini Bread Cookies with Brown Butter Glaze soft and cake-like. At this stage, fold in the nuts if you’re using them.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto your waiting baking sheets, spacing them about 2 inches apart. This gives the cookies room to spread into perfect morsels. Bake for 10 to 12 minutes, just until the edges start to turn golden and the tops look set. Let them cool for a couple of minutes on the tray before moving to a wire rack—trust me, patience pays off here!

Step 8: Make the Brown Butter Glaze

While the cookies cool, move on to the crowning glory: the brown butter glaze. Melt the butter in a small saucepan over medium heat, swirling often. When it foams up, turns a deep golden, and smells gloriously nutty, remove from heat. Whisk in powdered sugar, milk, and vanilla until smooth and glossy.

Step 9: Glaze and Let Set

Finally, drizzle or spoon the brown butter glaze over cooled cookies. It will set into a shiny, slightly crackly finish that’s pure magic atop the spiced cookie base. Allow the glaze to set before stacking or serving, and get ready for rave reviews.

How to Serve Zucchini Bread Cookies with Brown Butter Glaze

Garnishes

Dress up your Zucchini Bread Cookies with Brown Butter Glaze with a sprinkle of chopped pecans, a dusting of ground cinnamon, or even a light shower of extra powdered sugar. For a pretty touch, add a delicate drizzle pattern with the glaze—a fork or small spoon works great for this.

Side Dishes

Pair these cookies with a chilly glass of milk, a mug of spiced chai, or fresh coffee for a snack that feels straight from a cozy café. If you’re making a dessert spread, these cookies sit beautifully alongside fresh fruit, vanilla ice cream, or even a medley of other homemade treats for a bounty of fall flavors.

Creative Ways to Present

Turn a batch of Zucchini Bread Cookies with Brown Butter Glaze into a show-stopping gift by packing them in a parchment-lined tin and tying with a bow, or arrange them on a cake stand for a bake sale or potluck centerpiece. For gatherings, try stacking them in a glass jar or layering between sheets of wax paper for a rustic, homespun vibe.

Make Ahead and Storage

Storing Leftovers

Store your fully cooled cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to 4 days, thanks to the moisture from the zucchini and the tender crumb. If stacking, use parchment or wax paper between layers to keep the glaze looking picture-perfect.

Freezing

These cookies freeze wonderfully, both glazed and unglazed! Arrange in a single layer on a baking sheet, freeze until solid, then transfer to zip-top bags or freezer-safe containers. They’ll keep for up to 2 months and are just as chewy and flavorful once thawed.

Reheating

To enjoy a just-baked taste, reheat a thawed or stored cookie in the microwave for 10-15 seconds. If you prefer a crisped edge, warm them up in a low oven (300°F) for a few minutes. Just watch so the glaze doesn’t melt entirely—though a little gooeyness never hurt anyone!

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash can be swapped in for zucchini and will give the same moisture and subtle flavor. Just make sure you grate and squeeze it well before adding to the batter.

Will the cookies taste like vegetables?

Nope—these Zucchini Bread Cookies with Brown Butter Glaze are all about the spices, brown sugar, and buttery richness. The zucchini simply melts in and keeps the cookies soft without any strong veggie taste.

How do I know when the brown butter is ready for the glaze?

Brown butter turns a golden, caramel color and gives off a toasted, nutty aroma. Keep a close eye—it can go from golden to burnt quickly. Remove from heat as soon as you notice the little brown flecks on the bottom of the pan and the heavenly scent fills your kitchen!

Can I make these cookies gluten free?

You can! Just use a trusted gluten-free all-purpose flour blend in the same amount, and check that your baking powder is gluten free. The texture may be slightly different, but the flavors and glaze are just as dreamy.

Is it okay to skip the glaze?

They’re still delicious without it, but the brown butter glaze truly gives Zucchini Bread Cookies with Brown Butter Glaze that special, bakery-style finish. If you’re short on time, you can dust them with powdered sugar or enjoy plain—they’ll still fly off the plate!

Final Thoughts

I truly hope you give these Zucchini Bread Cookies with Brown Butter Glaze a try—there’s nothing quite like sharing a pile of these tender little cookies with the people you love. Your kitchen will smell divine, your tastebuds will thank you, and you might even find yourself reaching for “just one more” every time you pass them by. Happy baking!

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