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Cozy Cinnamon Sugar Zucchini Cookies with Easy Brown Butter Frosting

cinnamon sugar zucchini cookies - featured image
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These cozy cinnamon sugar zucchini cookies are soft, sweet, and perfectly spiced, topped with a rich, nutty brown butter frosting that transforms them into an irresistible treat.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, drained of excess moisture)
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • ½ cup (113 g) unsalted butter (for frosting)
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 2–3 tbsp (30–45 ml) milk, adjust for consistency
  • Pinch of salt (for frosting)

Instructions

  1. Shred about 1 ½ cups of zucchini using a fine box grater. Place shredded zucchini in a clean dish towel or paper towels and gently squeeze out excess moisture.
  2. In a small bowl, mix 2 tablespoons sugar with 1 teaspoon cinnamon. Add the drained zucchini and toss gently until coated. Set aside.
  3. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
  4. In a large mixing bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined and smooth.
  6. Gradually add the flour mixture to the wet ingredients and mix just until combined. Fold in the cinnamon sugar-coated zucchini until evenly distributed.
  7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  8. Scoop tablespoon-sized portions of batter onto the baking sheet, spacing about 2 inches apart. Bake for 12-14 minutes or until edges are lightly golden and tops spring back when touched.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the frosting, melt ½ cup unsalted butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter foams and turns deep golden brown with a nutty aroma, about 4-5 minutes. Remove from heat immediately.
  11. Transfer browned butter to a bowl. Whisk in 1 ½ cups sifted powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and 2 tablespoons milk. Adjust milk for desired smooth, spreadable consistency.
  12. Once cookies are completely cool, spread frosting generously on top. Optionally, sprinkle a pinch of cinnamon sugar on the frosting.

Notes

Drain shredded zucchini thoroughly to avoid soggy cookies. Brown butter carefully to avoid burning. Fold batter gently to keep cookies tender. Chill dough 15 minutes if kitchen is warm. Fresh cinnamon enhances flavor. Rewarm frosting gently if it thickens.

Nutrition

Keywords: zucchini cookies, cinnamon sugar cookies, brown butter frosting, easy cookies, cozy dessert, vegetable dessert, quick baking

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