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Cozy Brown Butter Zucchini Cookies with Maple Cream Cheese Frosting

brown butter zucchini cookies - featured image
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These cozy cookies combine the nutty richness of brown butter with moist shredded zucchini and a light maple cream cheese frosting for a comforting, delicious treat.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned and cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour (can swap with gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded zucchini (about 2 medium zucchinis), lightly squeezed
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Maple Cream Cheese Frosting:
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (56 g) unsalted butter, softened
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring frequently until golden brown with toasted nutty bits, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture thoroughly.
  3. In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. In another bowl, sift together flour, baking soda, cinnamon, and salt.
  5. Gradually add dry ingredients to the wet mixture, folding gently with a spatula. Fold in shredded zucchini and chopped nuts if using.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Drop dough balls about 2 tablespoons each onto baking sheets, spaced 2 inches apart.
  8. Bake for 12-14 minutes until edges are golden and centers look set but still soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before frosting.
  10. For the frosting, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and continue beating. Mix in maple syrup and vanilla extract until fluffy.
  11. Once cookies are completely cooled, spread or pipe maple cream cheese frosting on top.
  12. Store frosted cookies in the refrigerator if not serving immediately.

Notes

Do not overbake cookies; they should remain soft and tender. Squeeze zucchini thoroughly to avoid soggy dough. Use a light-colored pan to brown butter to avoid burning. Let cookies cool completely before frosting to prevent melting. For dairy-free, substitute cream cheese and butter with plant-based alternatives.

Nutrition

Keywords: brown butter, zucchini cookies, maple cream cheese frosting, cozy cookies, easy dessert, vegetable dessert, fall baking

Find it online: https://jollyfork.com/cozy-brown-butter-zucchini-cookies-recipe-with-maple-cream-cheese-frosting-easy-and-best/