My mom has been making these carrot cookies since I was a kid. They were a favorite with the whole family. When I started making them I decided to make one change. I’ve kept the basic recipe the same, but I’ve used butter instead of shortening. Butter just adds so much flavor.
Deceptively Delicious Carrot Cookies
Don’t be tempted to leave off the orange glaze. The glaze adds so much flavor and makes people think they are eating an orange cookie. You can decide if you’d like a thin glaze or if you’d like it a bit thicker. I’ve got everything you need to know about making it either way.
The secret to making these cookies is using cooked carrots. They need to be fully cooked, cooled and then mashed. Feel free to cook up the carrots the day before so they are ready when you’re ready to start whipping up your cookies.
Carrot Cookie Ingredients
- Carrots - Use fresh whole carrots. However, to save time you can also use home canned carrots. Just drain and mash. They are fully cooked.
- Flour - All purpose flour
- Butter - I use salted butter, softened at room temperature
- Sugar - You'll need both granulated sugar for the cookie dough and powdered sugar for the glaze.
- Oranges - You'll need orange zest and orange juice for the glaze or frosting.
How to Make This Carrot Cookies Recipe
Carrots
- Peel and cut carrots into chunks
- Boil carrots until fork tender, about 20 minutes
- Allow carrots to cool and mash with a fork, a potato masher or in a food processor
Cookie Dough
- Combine butter and sugar together in a bowl with a mixer until soft and fluffy
- Mix in vanilla and egg
- Add cooled, mashed carrots and combine
- Combine flour, baking powder and salt in a bowl
- Add flour mixture to butter mixture in mixing bowl. Mix until combined
- Cover and chill dough for at least one hour
- Line a cookie sheet with parchment paper, a silicone liner or lightly spray with a nonstick spray
- Use a cookie scoop to create balls of dough
- Bake in a preheated 375°F oven for 12-15 minutes
- Allow cookies to fully cool on a baking rack
Glaze
- Combine powdered sugar, orange zest and freshly squeezed orange juice in a bowl. Mix until smooth.
- Dip each cookie into glaze
- Allow excess glaze to drip off cookie
- Place cookies on a baking rack and allow glaze to dry
To Make The Orange Glaze For Cookies
If you prefer a thicker frosting instead of the glaze, add ½ - ¾ cup of powdered sugar to the glaze. Stir until smooth and thick. Frost on cookies using a butter knife or an offset spatula.
Tips for making carrot cookies
- Cooking the carrots the night before is a time saver
- You'll need about 4-5 large carrots to make one cup of cooked carrots. I often throw in one extra carrot, just to make certain I have enough.
- Use salted butter that has been softened to room temperature, but not melted
- To form a consistent-sized cookie, use a scoop. I use one that measures one tablespoon.
- Be sure to fully preheat your oven before baking the cookies.
- Allow cookies to cool before adding the glaze or frosting.
How to Store Carrot Cookies with Orange Icing
How long will carrot cookies last? The cookies will stay fresh tasting for 3-4 days. Be certain to store in an airtight container in a single layer.
Can I freeze the cookies? These cookies can be frozen. You can freeze the cookies two ways: with the glaze or without the glaze. Either way, be sure the cookies are fully cooled and place in a single layer in a freezer-safe container. If you must layer the cookies, use waxed paper between each layer.
To use, just pull the cookies from the freezer and allow to thaw.
More delicious cookie recipes
If you love cookies as much as I do, you'll want to check out these other tasty cookie recipes:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out my entire collection of cookie recipes!
Listen to the podcast episode on making carrot cookies!
Related Posts
Carrot Cookies with Orange Glaze
Equipment
- Cookie Sheet
- Cookie Scoop (Size #40)
Ingredients
- 1 cup Mashed Carrots (cooked, mashed and cooled)
- ¾ Cup Granulated Sugar
- 1 Cup Butter (softened)
- 1 Egg
- 1 teaspoon vanilla
- 2 Cups Flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Glaze
- 1 ½ Cups powdered sugar
- 3 Tablespoons orange juice
- 1 Tablespoon grated orange rind
Instructions
Carrots
- Peel and chop carrots. Boil until fork tender, about 20 minutes1 cup Mashed Carrots
- Allow carrots to cool and then mash with a fork, potato masher or in a food processor.
- Measure out one cup of mashed carrots
Cookie Dough
- In a mixer, blend butter and sugar together¾ Cup Granulated Sugar, 1 Cup Butter
- Add vanilla and egg and mix until well combined1 Egg, 1 teaspoon vanilla
- Add carrots and combine1 cup Mashed Carrots
- Mix flour, baking powder and salt together. Add to mixing bowl and combine2 Cups Flour, 2 teaspoons baking powder, ¼ teaspoon salt
- Scrape down sides of bowl to make certain everything is well combined
- Cover and refrigerate for at least 1 hour
- Use a scoop and scoop small balls onto cookie sheet lined with parchment paper or lightly sprayed with a nonstick spray
- Bake at 375°F for 12-15 minutes.
Glaze
- Combine powdered sugar, orange zest and orange juice together. Stir until smooth.1 ½ Cups powdered sugar, 3 Tablespoons orange juice, 1 Tablespoon grated orange rind
- Dipped the top of cooled cookies into the glaze
- Place cookies on baking rack until glaze has set
Notes
- Cooking the carrots the night before is a time saver
- You'll need about 4-5 large carrots to make one cup of cooked carrots. I often throw in one extra carrot, just to make certain I have enough.
- Use salted butter that has been softened to room temperature, but not melted
- To form a consistent-size cookie, use a scoop. I use one that measures one tablespoon
- Be sure to fully preheat your oven before baking the cookies
- Allow cookies to cool before adding the glaze or frosting.
- If you prefer a thicker frosting to the glaze, add ½ cup to ¾ cup additional powdered sugar to the glaze. Stir until smooth. You want a nice thick frosting that will hold its shape.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Rachelle says
First of all these are the softest cookies I have had in a long time and so so good! Second I really really liked that when there was a step you included the amount of the ingredient. I spend so much time looking back for the amount at other recipes. Thank you!!
Kathy says
Thanks so much! 🙂
Jeanne M says
These are easy to make, light and delicious. I added a bit of orange zest to the cookie also.
Kathy says
Thank you!
Jenny says
Can I make the cookie dough ahead and just freeze it until it's time to bake? Would I need to change the baking temperature or time?
Kathy says
Hi Jenny,
You can freeze the cookie dough. I'd form it into balls and then freeze in a single layer. When you're ready to bake, I'd allow the dough to fully thaw and then bake as directed.
Enjoy!