Print

Brown Butter Zucchini Cookies with Maple Cream Frosting

brown butter zucchini cookies - featured image
Print Recipe

These brown butter zucchini cookies are tender and moist with a nutty depth from browned butter, topped with a silky, tangy maple cream frosting. Perfect for a cozy treat or any occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup grated and squeezed dry zucchini (about 1 medium zucchini)
  • Maple cream frosting:
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. When foam subsides and butter browns with amber specks and nutty aroma, remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Prepare zucchini: Grate one medium zucchini (about 1 cup). Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Cream sugars and browned butter: In a large mixing bowl, combine granulated sugar, brown sugar, and cooled browned butter. Beat with a hand or stand mixer until combined and slightly fluffy.
  4. Add eggs and vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
  5. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
  6. Combine wet and dry ingredients: Gradually add dry ingredients to wet batter, mixing on low speed or folding gently with a spatula. Avoid overmixing.
  7. Fold in zucchini: Incorporate grated and squeezed-dry zucchini until just combined.
  8. Portion and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough by rounded tablespoons onto sheets, spacing about 2 inches apart. Bake 12-14 minutes until edges are lightly golden and centers set but soft. Rotate pans halfway through baking.
  9. Cool cookies: Transfer to a wire rack and cool completely before frosting.
  10. Make maple cream frosting: Beat cream cheese and softened butter until smooth. Gradually add powdered sugar, then beat in maple syrup and vanilla extract until light and creamy. Adjust consistency with a little milk if needed.
  11. Frost cookies: Spread or pipe frosting generously on cooled cookies. Chill frosting for 10 minutes before piping for a neat finish. Store frosted cookies in an airtight container in the fridge.

Notes

Brown the butter carefully by stirring constantly and removing from heat as soon as amber flecks appear to avoid burning. Squeeze out excess moisture from zucchini to prevent soggy cookies. Avoid overmixing the batter to keep cookies tender. For thicker cookies, chill dough for 30 minutes before baking. Frost cookies only after they have completely cooled to prevent melting.

Nutrition

Keywords: brown butter, zucchini cookies, maple cream frosting, easy cookies, homemade dessert, tender cookies, fall baking

Find it online: https://wigglebite.com/brown-butter-zucchini-cookies-recipe-easy-homemade-maple-cream-frosting-delight/