Imagine a dessert that sneaks vegetables into a delectable cookie while delivering an explosion of flavor that will make your taste buds dance! These Zucchini Cookies with Browned Butter Frosting are not just another ordinary cookie - they're a culinary masterpiece that transforms the humble zucchini into a sweet sensation that will have everyone begging for your recipe. Whether you're looking to use up garden surplus or simply want to impress your friends and family with an unexpected treat, these cookies are about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup grated zucchini
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup powdered sugar (for frosting)
- 1 tablespoon milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Grate the zucchini using a box grater, then gently squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the grated zucchini, ensuring even distribution throughout the dough.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden and cookies are set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack.
- For browned butter frosting, melt butter in a small saucepan over medium heat, cooking until it turns a golden brown and develops a nutty aroma.
- Remove browned butter from heat and whisk in powdered sugar and milk until smooth and spreadable.
- Once cookies are completely cooled, spread frosting evenly over the top of each cookie.
- Allow frosting to set for 10-15 minutes before serving or storing in an airtight container.
Tips
- Moisture Management: When grating zucchini, always squeeze out excess liquid using a clean kitchen towel. This prevents your cookies from becoming soggy and ensures a perfect texture.
- Butter Browning Technique: When making the browned butter frosting, watch the butter carefully. The line between perfectly browned and burned is thin - look for a golden color and nutty aroma.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better mixing and a more consistent cookie texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Uniform Sizing: Use a cookie scoop or tablespoon to create evenly sized cookies that will bake consistently.
- Cooling is Crucial: Allow cookies to cool completely before frosting to prevent the browned butter frosting from melting.
- Storage Tip: These cookies can be stored in an airtight container at room temperature for up to 3-4 days, making them perfect for meal prep or advanced baking.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
