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Tender Soft Zucchini Sugar Cookies with Brown Butter Icing

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These tender, soft zucchini sugar cookies are moist and flavorful, topped with a rich, nutty brown butter icing that makes them a cozy, grown-up treat.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour, sifted
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 medium zucchini, grated and lightly squeezed (about 1 cup / 120 g)
  • ½ teaspoon (1 g) ground cinnamon (optional)
  • ½ cup (113 g) unsalted butter, browned
  • 1 ½ cups (180 g) powdered sugar, sifted
  • ½ teaspoon (2.5 ml) pure vanilla extract
  • 1 to 2 tablespoons (15–30 ml) milk
  • Pinch of salt

Instructions

  1. Grate one medium zucchini (about 1 cup / 120 g). Place grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture. Set aside.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, salt, and cinnamon if using. Set aside.
  3. In a large bowl, beat softened unsalted butter with granulated sugar until light and fluffy, about 3 to 4 minutes with an electric mixer on medium speed.
  4. Beat in the large egg and vanilla extract until combined.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until incorporated. Avoid overmixing.
  6. Gently fold the grated, squeezed zucchini into the batter until evenly distributed.
  7. Using a tablespoon or cookie scoop, drop dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Flatten gently with the back of a spoon if desired.
  8. Preheat oven to 350°F (175°C). Bake cookies for 12 to 14 minutes, or until edges are just starting to turn golden but centers remain soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. In a small saucepan over medium heat, melt unsalted butter. Continue cooking, swirling occasionally, until butter foams and turns golden brown with a nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
  11. In a bowl, whisk together powdered sugar, browned butter, vanilla extract, and a pinch of salt. Add milk gradually to reach a spreadable consistency.
  12. Once cookies are fully cooled, spread brown butter icing on each cookie. Let icing set before serving.

Notes

Squeeze zucchini well to avoid soggy cookies. Brown butter carefully over medium heat to prevent burning. Avoid overmixing dough to keep cookies tender. Store in airtight container for 2-3 days. Freeze unfrosted cookies up to one month.

Nutrition

Keywords: zucchini sugar cookies, brown butter icing, soft cookies, easy dessert, vegetable dessert, zucchini recipe, baking, sweet treat

Find it online: https://platebelle.com/tender-soft-zucchini-sugar-cookies-with-brown-butter-icing-easy-recipe/