Soft Zucchini Cookies with Brown Butter Cream Cheese Frosting

If you ask me, zucchini cookies are one of the best ways to use up summer squash.

These soft, cake-like cookies are packed with shredded zucchini and warm spices like cinnamon and nutmeg. The yogurt keeps them moist without making them heavy, and you’d never guess there’s a vegetable hiding inside.

They’re topped with a brown butter cream cheese frosting that takes things to the next level. The nutty, caramelized butter mixed with tangy cream cheese creates a frosting that’s sweet but not too sweet.

It’s a fun treat that works for breakfast, dessert, or an afternoon snack with coffee.

What Kind of Zucchini Should I Use?

Any type of zucchini you have on hand will work great for these cookies, whether it’s the standard green variety or yellow summer squash. Smaller to medium-sized zucchini tend to have fewer seeds and a bit more moisture, which is perfect for baking. If you’re using a larger zucchini, you might want to scoop out some of the seeds before shredding, as they can add extra moisture and make your cookies a bit soggy. After shredding your zucchini, give it a gentle squeeze over the sink with a clean kitchen towel or paper towels to remove some of the liquid – you don’t need to go crazy with this, just a light squeeze will do the trick.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Zucchini: Yellow squash works just as well as zucchini in these cookies. Just make sure to squeeze out the excess moisture the same way you would with zucchini.
• Greek yogurt: As mentioned, sour cream is a solid swap for Greek yogurt. You can also use regular yogurt, though the texture might be slightly thinner.
• Brown sugar: If you’re out of brown sugar, you can use all white sugar instead, though you’ll lose a bit of that caramel-like depth. Or make your own by mixing 1 cup white sugar with 1 tablespoon molasses.
• All-purpose flour: For a healthier twist, you can replace up to half the flour with whole wheat flour. Just know the cookies will be a bit denser.
• Cream cheese: Full-fat cream cheese works best for the frosting, but you can use reduced-fat if that’s what you have. Avoid fat-free though, as it won’t give you the right consistency.
• Milk: Any milk works here – dairy or non-dairy alternatives like almond or oat milk will do the job for thinning out the frosting.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini cookies is skipping the step of squeezing out excess moisture from the shredded zucchini – if you don’t remove enough liquid, your cookies will spread too much and turn out flat and cake-like instead of thick and soft.

When browning the butter for the frosting, watch it carefully and remove it from heat as soon as it turns golden and smells nutty, because it can go from perfectly browned to burnt in just seconds.

Make sure your cookies are completely cool before frosting them, otherwise the cream cheese frosting will melt and slide right off, leaving you with a sticky mess.

For the best texture, don’t overmix the batter once you add the dry ingredients – stir just until combined to keep your cookies tender rather than tough.

What to Serve With Zucchini Cookies?

These soft zucchini cookies are perfect alongside a cold glass of milk or your morning coffee – they’re not too sweet, so they work great as a breakfast treat or afternoon snack. I love serving them at summer gatherings when zucchini is taking over the garden, and they pair nicely with fresh berries or a fruit salad on the side. If you’re making them for a party, consider setting out some vanilla ice cream for people to make cookie sandwiches, or just enjoy them on their own since that brown butter cream cheese frosting is really the star of the show. They also travel well in lunchboxes or make a nice addition to a dessert platter with other baked goods.

Storage Instructions

Store: These zucchini cookies stay moist and delicious in an airtight container at room temperature for up to 3 days. If you’ve already frosted them, I’d recommend keeping them in the fridge instead, where they’ll last about 5 days. The cream cheese frosting needs to stay cool to keep its texture just right.

Freeze: You can freeze the unfrosted cookies for up to 3 months in a freezer-safe container with parchment paper between layers. I usually make the frosting fresh when I’m ready to serve them, but you can also freeze frosted cookies – just know the frosting texture might change slightly when thawed.

Serve: Let frozen cookies thaw at room temperature for about 30 minutes before serving. If they’re unfrosted, you can whip up a fresh batch of that brown butter cream cheese frosting while they’re coming to room temperature. Trust me, these taste amazing whether they’re fresh or have been stored!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 25-30 g
• Fat: 30-40 g
• Carbohydrates: 370-400 g

Ingredients

For the cookies:

• 1 cup zucchini (shredded and squeezed dry to prevent soggy cookies)
• 1/2 cup yogurt (I recommend Fage plain yogurt for thickness)
• 1 egg (room temperature, about 70°F)
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 tbsp vanilla
• 2 cups flour (I always use King Arthur all-purpose flour)
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/8 tsp ground nutmeg

For the frosting:

• 4 tbsp butter (browned in a pan until nutty and golden)
• 3 cups icing sugar (sifted to remove lumps)
• 2 oz cream cheese (I prefer Philadelphia brand for the best tang)
• 3/4 tsp vanilla
• 3 tbsp milk

Step 1: Prepare Ingredients and Preheat Oven

• 1 cup zucchini
• 3 cups icing sugar

Preheat your oven to 350°F.

While it heats, shred your zucchini and squeeze it thoroughly in a clean kitchen towel or cheesecloth to remove excess moisture—this is crucial for preventing soggy cookies.

Sift your icing sugar into a bowl to remove any lumps, and bring your egg and cream cheese to room temperature, which helps them incorporate smoothly into the batter and frosting later.

Step 2: Mix Wet Ingredients

• 1 cup zucchini
• 1/2 cup yogurt
• 1 egg
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 tbsp vanilla

In a large bowl, combine the squeezed zucchini, yogurt, room temperature egg, brown sugar, sugar, and 1 tablespoon vanilla.

Stir until well combined and the mixture has a uniform consistency.

The yogurt adds moisture and tenderness while the zucchini keeps the cookies moist without making them dense.

Step 3: Combine Dry Ingredients

• 2 cups flour
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/8 tsp ground nutmeg

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

Whisking instead of just stirring ensures even distribution of the leavening agents and spices, which gives you consistent texture and flavor throughout the cookies.

Step 4: Create Cookie Batter

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3

Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2, and stir until just combined—don’t overmix, as this develops gluten and can make the cookies tough.

A few small flour streaks are fine; they’ll disappear during baking.

Step 5: Brown the Butter for Frosting

• 4 tbsp butter

While the oven preheats and you prepare the batter, melt the 4 tablespoons of butter in a small pan over medium heat.

Watch it carefully as it foams and the milk solids turn golden brown and nutty—this takes about 5-8 minutes.

I like to use a light-colored pan so I can see the color change clearly.

Once golden, pour the butter into a bowl and let it cool to room temperature; you want it soft but not liquid when mixing the frosting.

Step 6: Bake the Cookies

• cookie batter from Step 4

Drop spoonfuls of batter onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for slight spreading.

Bake for 12-15 minutes, until the edges are lightly golden but the centers still look slightly soft—they’ll continue cooking on the warm pan.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 7: Make Brown Butter Cream Cheese Frosting

• 4 tbsp brown butter from Step 5
• 2 oz cream cheese
• 3 cups icing sugar
• 3/4 tsp vanilla
• 3 tbsp milk

In a bowl, beat together the cooled brown butter from Step 5 and the room temperature cream cheese until smooth and creamy.

Add the sifted icing sugar from Step 1 gradually, then the 3/4 teaspoon vanilla and milk, beating until you reach a spreadable consistency.

The cream cheese adds a subtle tang that balances the sweetness, and I find it really elevates these cookies compared to regular butter frosting.

Step 8: Frost and Serve

• frosting from Step 7
• cooled cookies from Step 6

Once the cookies are completely cool, spread or pipe the brown butter cream cheese frosting onto each cookie.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Soft Zucchini Cookies with Brown Butter Cream Cheese Frosting

Delicious Soft Zucchini Cookies with Brown Butter Cream Cheese Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Calories: 1900

Ingredients Method

Ingredients

  

For the cookies:

• 1 cup zucchini (shredded and squeezed dry to prevent soggy cookies)
• 1/2 cup yogurt (I recommend Fage plain yogurt for thickness)
• 1 egg (room temperature, about 70°F)
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 tbsp vanilla
• 2 cups flour (I always use King Arthur all-purpose flour)
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/8 tsp ground nutmeg

For the frosting:

• 4 tbsp butter (browned in a pan until nutty and golden)
• 3 cups icing sugar (sifted to remove lumps)
• 2 oz cream cheese (I prefer Philadelphia brand for the best tang)
• 3/4 tsp vanilla
• 3 tbsp milk

Method

 

1. Preheat your oven to 350°F. While it heats, shred your zucchini and squeeze it thoroughly in a clean kitchen towel or cheesecloth to remove excess moisture—this is crucial for preventing soggy cookies. Sift your icing sugar into a bowl to remove any lumps, and bring your egg and cream cheese to room temperature, which helps them incorporate smoothly into the batter and frosting later.
2. In a large bowl, combine the squeezed zucchini, yogurt, room temperature egg, brown sugar, sugar, and 1 tablespoon vanilla. Stir until well combined and the mixture has a uniform consistency. The yogurt adds moisture and tenderness while the zucchini keeps the cookies moist without making them dense.
3. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Whisking instead of just stirring ensures even distribution of the leavening agents and spices, which gives you consistent texture and flavor throughout the cookies.
4. Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2, and stir until just combined—don't overmix, as this develops gluten and can make the cookies tough. A few small flour streaks are fine; they'll disappear during baking.
5. While the oven preheats and you prepare the batter, melt the 4 tablespoons of butter in a small pan over medium heat. Watch it carefully as it foams and the milk solids turn golden brown and nutty—this takes about 5-8 minutes. I like to use a light-colored pan so I can see the color change clearly. Once golden, pour the butter into a bowl and let it cool to room temperature; you want it soft but not liquid when mixing the frosting.
6. Drop spoonfuls of batter onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for slight spreading. Bake for 12-15 minutes, until the edges are lightly golden but the centers still look slightly soft—they'll continue cooking on the warm pan. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
7. In a bowl, beat together the cooled brown butter from Step 5 and the room temperature cream cheese until smooth and creamy. Add the sifted icing sugar from Step 1 gradually, then the 3/4 teaspoon vanilla and milk, beating until you reach a spreadable consistency. The cream cheese adds a subtle tang that balances the sweetness, and I find it really elevates these cookies compared to regular butter frosting.
8. Once the cookies are completely cool, spread or pipe the brown butter cream cheese frosting onto each cookie. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.