July 29, 2014

Softest Zucchini Cookies with Browned Butter Frosting

I had two recipe fails last weekend.  The first had an alright texture, but the flavor was off and the 2nd had an alright flavor, but had a weird texture.  

That's okay now, because these Zucchini Cookies make up for the last 100 recipe disasters.  They are the best zucchini cookies . . . both the FLAVOR AND TEXTURE are perfect.  They are so good, that I couldn't resist eating one every.single.time I went into the kitchen and I'm not even going to tell you how many that added up to.    

Even the cookie on its own is flavorful and delicious.
Can you see the brown specks in the frosting.  Those brown specks are what you call FLAVOR!!! Amazing, nutty, toffee-like flavor.  

Go pick a zucchini out of the garden and make these right now!!!

You might also like:
Browned Butter Crinkles with Browned Butter Frosting
Soft and Chewy Oatmeal Cookies with Browned Butter Glaze
Zucchini Cake Sandwich Cookies
Softest Zucchini Cookies with Browned Butter Frosting
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. shortening
1/2 c. light brown sugar, packed
1/2 c. sugar
1 egg
1 1/2 tsp. vanilla extract
1 c. shredded zucchini
  (If your zucchini is really wet, squeeze out some of the excess water)
1 3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon

Preheat oven to 350 degrees.  Cream together shortening, brown sugar and sugar.  Add the egg and vanilla and mix until creamy.  Mix in the shredded zucchini.  Add the flour, salt, baking soda and cinnamon and mix until just combined and creamy.  Drop dough by spoonfuls (about 1 Tablespoon each) onto a lightly greased baking sheet.  Bake for 10-11 minutes.  Transfer to a wire rack and cool completely.  Makes around 30 cookies.      

Browned Butter Frosting
5 Tbl. unsalted butter
1 tsp. vanilla extract
2 c. powdered sugar
1-2 Tbl. milk

Place butter in a small saucepan over medium heat and heat until golden brown specks appear, swirling pan occasionally.  Butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell.  Remove from heat and pour into a medium bowl.  Make sure and get all the brown bits at the bottom of the pan, that is where all the flavor is.  Allow to cool to room temperature or until it begins to solidify (I usually refrigerate mine to speed up the process).  

Add the vanilla and 1/2 cup of powdered sugar and beat until combined.  Add remaining powdered sugar, 1/2 cup at a time, adding milk as needed to reach desired consistency.  Beat until light and fluffy.  Spread over cooled cookies.      

Linked up at Weekend Potluck! and Time to Sparkle!


  1. These look like the best way to use summer zucchini! That browned butter frosting looks amazing! Gorgeous photos!

  2. I appreciate the description you gave of the butter! I've seen a lot of brown butter recipes and was always wary of making them because I didn't know if I would know when the butter is "brown" enough. These look amazing!

    1. The first time I made it, I wasn't sure how brown the butter should be either, but once you try it and it gets foamy and you see brown bits at the bottom you are good to go!! Now, I make it all of the time and it is so easy.

  3. These sound great! I love Zucchini! and the frosting sounds delicious! Pinned! =)

  4. These look so yummy, and I just happen to have a zucchini in the fridge that I have no plans for. Cookie time! :)

  5. These cookies look amazing!! I need to get some more zucchini and make these. That frosting sounds to die for! Pinned :)

  6. Made these last night, I didn't make the icing, but they still are so good!!!

    1. Hey, Niki!! I agree, they were really good on their own and I am so glad you liked them! The icing is so dang good - you should give it a try sometime :)


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