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Tender Brown Butter Lemon Zucchini Cookies

brown butter lemon zucchini cookies - featured image
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These tender brown butter lemon zucchini cookies feature a nutty richness balanced with bright citrus and subtle zucchini moisture, finished with a soft lemon glaze. They are quick, easy, and perfect for gatherings or everyday treats.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups (about 1 medium) grated zucchini, squeezed dry
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar (for glaze)
  • 2–3 tablespoons milk (whole or 2%) for thinning glaze

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227 g) unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat immediately once brown specks form and aroma develops. Let cool for 5 minutes.
  2. Prep zucchini: Grate 1 ½ cups fresh zucchini using a box grater. Place grated zucchini in a clean kitchen towel or paper towel and squeeze gently to remove excess moisture.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups (240 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  4. Cream sugars and eggs: In another bowl, combine ¾ cup (150 g) granulated sugar and ¼ cup (50 g) packed light brown sugar. Pour in cooled brown butter and whisk until smooth. Add 2 large eggs, one at a time, mixing well after each addition.
  5. Add flavorings: Stir in zest of 2 lemons, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract.
  6. Combine wet and dry: Gradually mix dry ingredients into wet mixture until just combined. Avoid overmixing.
  7. Fold in zucchini: Gently fold grated zucchini into batter until evenly distributed.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop cookies: Drop rounded spoonfuls of dough onto baking sheet, spacing about 2 inches apart.
  10. Bake for 10-12 minutes until edges are lightly golden but centers still look soft.
  11. Cool cookies on baking sheet for 3 minutes, then transfer to cooling rack.
  12. Prepare glaze: Whisk 1 cup (120 g) powdered sugar with 2-3 tablespoons milk until smooth and pourable but not runny.
  13. Glaze cookies: Drizzle or spread glaze over cooled cookies. Let sit 15-20 minutes for glaze to set.

Notes

Use a light-colored pan to brown butter to easily monitor color changes. Squeeze zucchini well to avoid soggy cookies. Let cookies cool completely before glazing to prevent glaze from melting. If brown butter solidifies before mixing, gently warm it to liquid state but not hot. For gluten-free option, substitute all-purpose flour with 1-to-1 gluten-free baking flour blend. For vegan glaze, use dairy-free milk and powdered sugar labeled vegan-friendly.

Nutrition

Keywords: brown butter cookies, lemon zucchini cookies, glazed cookies, easy homemade cookies, tender cookies, zucchini dessert, lemon glaze

Find it online: https://blixfood.com/tender-brown-butter-lemon-zucchini-cookies-recipe-easy-homemade-glazed-cookies/