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Pioneer Woman Zucchini Cookies

Pioneer Woman Zucchini Cookies - recipe card
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Tender, cake-like drop cookies packed with shredded zucchini, sweet spices, and a creamy brown butter frosting. These cookies are soft and moist with a delicate crumb, making them a great way to use summer zucchini in a dessert that everyone will love.

Ingredients

Scale
  • 1 cup all-purpose flour (4 1/2 oz / 128g)
  • 1/2 cup granulated sugar (3 1/2 oz / 100g)
  • 1/2 cup light brown sugar, packed (3 1/2 oz / 100g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly (2 oz / 57g)
  • 1/2 teaspoon vanilla extract
  • 1 cup finely shredded zucchini, squeezed dry (about 1 medium zucchini)
  • For the frosting:
  • 1/4 cup unsalted butter (2 oz / 57g)
  • 2 ounces cream cheese, softened (28g)
  • 1 cup powdered sugar (4 oz / 113g), sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed

Instructions

  1. Preheat oven to 350°F / 177°C. Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and promotes even browning.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and kosher salt. Whisking aerates the flour and ensures the leaveners and spices are evenly distributed.
  3. In a separate large bowl, whisk the egg until frothy, about 30 seconds. Add the melted (but not hot) butter and vanilla extract, whisking until smooth. Do not use hot butter, or it will cook the egg.
  4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula just until no streaks of flour remain. Overmixing develops gluten, leading to tough cookies. Fold in the squeezed, shredded zucchini until evenly incorporated. The zucchini should be squeezed very dry so it doesn’t make the batter watery.
  5. Drop rounded tablespoons of dough (about 1 1/2 inches apart) onto the prepared baking sheet. For even-sized cookies, use a small cookie scoop or measure 1 tablespoon per cookie. You should have about 18 cookies total.
  6. Bake in the preheated oven for 10-12 minutes, until the edges are set and lightly golden, and the centers appear just set but still soft. Do not overbake or they will dry out. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  7. Let the cookies cool on the baking sheet for 5 minutes. The residual heat continues to set the structure. Then transfer to a wire rack to cool completely before frosting. If frosted while warm, the frosting will melt and slide off.
  8. For the frosting: In a small saucepan over medium heat, melt the butter, swirling occasionally, until it turns golden brown and smells nutty, about 3-4 minutes. Watch carefully — once it starts to brown, it happens quickly. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool for 10 minutes until warm but not hot.
  9. Add the softened cream cheese to the brown butter and beat with an electric mixer on medium speed until smooth and combined, about 1 minute. The mixture should be creamy with no lumps.
  10. Gradually add the sifted powdered sugar, 1/4 cup at a time, beating on low speed after each addition until incorporated. Add the vanilla extract and 1 tablespoon of milk, then beat on medium-high speed for 1 minute until fluffy. If the frosting is too thick, add another tablespoon of milk until it reaches a spreadable consistency.
  11. Once the cookies are completely cool, spread or pipe about 1 teaspoon of frosting onto each cookie. Let the frosting set at room temperature for 15 minutes before serving, or refrigerate for 10 minutes for a firmer set.

Notes

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Frosted cookies should be stored in a single layer in an airtight container in the refrigerator for up to 5 days — bring to room temperature before serving for best texture. To freeze: freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature, then frost. The brown butter frosting can be made ahead and refrigerated in an airtight container for up to 3 days; soften slightly at room temperature and re-whip before using.

Nutrition

Keywords: zucchini cookies, pioneer woman, summer dessert, drop cookies, cream cheese frosting, brown butter frosting, easy cookies, cake-like cookies, zucchini recipe, baked dessert, garden recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-zucchini-cookies/