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Cozy Brown Butter Zucchini Snickerdoodle Cookies

brown butter zucchini snickerdoodle cookies - featured image
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Soft and cozy snickerdoodle cookies with a nutty brown butter flavor and a moist twist from zucchini. Perfect for quick treats or surprise guests.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup grated zucchini, squeezed dry (about 1 medium zucchini)
  • Cinnamon sugar coating: 2 tbsp granulated sugar mixed with 1 tsp ground cinnamon

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and turns a golden brown with nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
  2. Prepare zucchini: Grate 1 cup of zucchini (about 1 medium zucchini) using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Mix sugars and butter: In a large bowl, combine granulated sugar (3/4 cup/150g), brown sugar (1/4 cup/50g), and cooled browned butter. Beat with an electric mixer or whisk until smooth and creamy (about 2 minutes).
  4. Add egg and vanilla: Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
  5. Combine dry ingredients: In a medium bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 2 tsp ground cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt.
  6. Mix dry ingredients into wet: Gradually add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing.
  7. Fold in zucchini: Gently fold in the grated zucchini until evenly distributed.
  8. Preheat oven and prepare baking sheet: Set oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.
  9. Form dough balls: Scoop about 1 1/2 tablespoons of dough and roll into balls. Roll each ball in cinnamon sugar coating to coat.
  10. Bake: Place dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes until edges are set and tops are crackly but centers still soft.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; squeeze excess moisture from zucchini to prevent soggy cookies. Chill dough for 15 minutes if cookies spread too much. Rolling dough balls in cinnamon sugar before baking gives a classic crackle and crunch.

Nutrition

Keywords: brown butter, zucchini, snickerdoodle, cookies, easy recipe, quick dessert, cozy, cinnamon sugar

Find it online: https://emmaoven.com/cozy-brown-butter-zucchini-snickerdoodle-cookies-easy-homemade-recipe/