Zucchini Cookies with Brown Butter Cream Cheese Frosting
User Reviews
5
Zucchini Cookies with Brown Butter Cream Cheese Frosting
Description
These zucchini cookies begin with shredded zucchini squeezed to reduce excess moisture, combined with yogurt, eggs, sugars, and vanilla for the batter. Flour mixed with baking powder, salt, and cinnamon adds structure and warm spice notes. Baking scoop-sized spoonfuls at 350°F for 12 to 15 minutes yields cookies with a soft, tender crumb.
The brown butter cream cheese frosting is prepared by browning butter in a pan until golden and nutty, then combined with cream cheese, powdered sugar, vanilla, and milk to create a smooth frosting that complements the mild sweetness and texture of the cookies. Spreading the frosting on fully cooled cookies prevents melting and maintains the texture balance.
These cookies store well in an airtight container at room temperature for up to three days, with extra frosting refrigerable for up to a week, making them suitable for making ahead or enjoying over several days.
Ingredients
- 1 cup zucchini squeezed slightly to remove some of the extra liquid, shredded
- ½ cup yogurt I used fat free - may sub sour cream in a pinch, plain, Greek
- 1 egg
- ½ cup brown sugar
- ⅓ cup sugar
- 1 tablespoon vanilla
- 2 cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 tablespoons butter
- 3 cups powdered sugar
- 2 ounces cream cheese
- ½ teaspoon vanilla
- 4-6 tablespoons milk
Instructions
- Preheat oven to 350. In a medium-large bowl combine zucchini, greek yogurt, egg, sugars, and vanilla and mix well.
- In another bowl whisk together flour, baking powder, salt, and cinnamon. Add dry ingredients to wet ingredients and mix until everything is incorporated.
- Drop spoonfuls of batter onto a baking sheet, at least 2 inches apart. Bake in preheated oven for 12-15 minutes. Allow to cool at least 5 minutes on the baking sheet before transferring to a cooling rack to finish cooling completely.
- To make the frosting, melt butter in a medium sauce pan. When butter is melted, continue to whisk over medium heat until butter turns from yellow to a golden color. Remove from heat. In a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread on cooled cookies.
Notes
- Squeeze shredded zucchini lightly before mixing to reduce excess moisture in the batter.
- Allow cookies to cool completely before frosting to prevent frosting from melting.
- Store cookies in an airtight container at room temperature for up to three days.
- Keep extra frosting refrigerated in a sealed container for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 74mg | 3% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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