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.
Riki63 says
I first had these cookies when I was 10. I'm 61 now. My friend's mom sent them to school on my friend's birthday. They were so good, that at age 10, I asked for the recipe. It was the third cookie recipe I ever made. A giant gingerbread man was 1st, and chocolate chip was 2nd. Her shortcut suggestion was to use jars of baby food for the carrots.
Kathy says
They are such a great cookie! I would never have thought to use baby food carrots, but that's a great idea. I like to use my home canned carrots. They are already perfectly cooked. All I need to do is drain them and mash them. 🙂
Claudine says
These are my favorite!! I had them often as a kid and made them for my kids! I have an old recipe but I was so glad to come across this one!! I stopped making them for myself because I can eat the whole batch!! Lol! Never thought about freezing them. Game changer!! Thanks!!
Kathy says
My mom always made these for us too! Such a tasty cookie. Give freezing the cookies a try! 🙂
betty salomone says
do you have a good carrot cake recipe just as good as your cookies witch is delious and easy to make THANKS
Kathy says
I do have a delicious carrot cake recipe - https://www.beyondthechickencoop.com/carrot-cake-with-cream-cheese-frosting/
Thanks!!! And enjoy😍
Sarah Thompson says
My great grandmother made a very similar cookie to fool my great grandfather into eating vegetables. He had gotten to the point that he would eat nothing but junk. I was surprised to find a recipe online. Until now, the only recipe I’ve seen was hers. If you purée the carrots no one will ever know. She would always swear anyone to secrecy about the carrots.
Kathy says
So funny! Most people think it's orange since the glaze is orange flavored and the color is orange. My grandmother used to make these, but you're right, you don't see them very often!
Thanks for your comment!
Kathy 🙂
kristina philipp says
My grandmother made these whenever I visited. I never knew they had carrots in them until I was in my late teens, always thought they were orange cookies. I sometimes use a small can of carrots to save time. The best
Kristina
Kathy says
Many people think they are orange cookies!
Valentina says
What a fantastic unique cookie idea. Orange and carrot in a cookie is such a great idea. And while I'm a coffee girl, I think I'd love these with a cup of tea. 🙂 ~Valentina
Kathy says
It's really quite delicious!
sonia says
The carrot cookies with orange glaze is looking sumptuous! I have tried the cake version but not in cookies. Shall try this recipe for sure. Thanks for sharing. Regards, http://www.mycreativeflavors.com/
Ben | Havocinthekitchen says
A carrot cake in a form of cookie? Yes, please! I've made cookies with grated raw carrots once, but making pure sounds like a great option. This orange glaze sounds wonderful too (Thinking of a cream cheese orange frosting as well). Delicious!
Kathy says
Cream cheese frosting would be scrumptious on these cookies!
David @ Spiced says
What a fun cookie idea! I do love carrot cake, and we're heading into carrot cake season - why not start things off with a batch of carrot cake cookies instead?? And that orange glaze on top? Perfection! This is the perfect cookie for this cold time of the year when I'm craving citrus!
Dawn - Girl Heart Food says
Carrot and orange go so well together so I know these cookies will be a hit! Wish I had a couple right about now to go along with my afternoon coffee!
Alexandra @ It's Not Complicated Recipes says
I love carrot cake - so why not carrot cookies? And that glaze sounds delicious! YUM! 🙂
Fred G says
A great cookie
Theresa Pearson says
My great-grandmother used to spend summers with us and I would stay home with her while the rest of the family went camping. Gma would cook carrots for dinner the night before and we would make these. I still think of her when I make them. Going to try the butter!
Kathy says
What a wonderful memory! I hope these taste just like the ones you used to make! Make certain you chill the batter before baking! 🙂
Erin @ Miss Scrambled Egg says
I will eat anything carrot...especially this time of year. I love the orange glaze on top. It gives the cookies a little pizazz!
Kathy says
The orange glaze is amazing!
Suzi says
I never knew there were carrots in those cookies!
Kathy says
The secret is out!
David @ Spiced says
I love carrot cake, but I also love a good cookie! So it should go without saying that these Carrot Cookies would disappear quickly in our house. Yum!
Kathy says
They didn't last long around our house either!
Charlotte @ What Charlotte Baked says
I'd never have thought of putting carrot in cookies! They look delicious 🙂
Kathy says
Sometimes it's the surprising ingredients that are amazing!
Cathleen @ A Taste Of Madness says
I love carrot baked goods!! I would be all over these
Kathy says
Thanks Cathleen! They are delicious!
sue|theviewfromgreatisland says
I'd love to try these, and it's so interesting how different the first and last batch are...the little details make all the difference in baking!
Kathy says
You are right! Keeping them chilled certainly made a difference.
Lori from LL Farm says
I love carrot cake, bet these are yummy!
Lori
Kelsey @ Snacking Squirrel says
I'd love to try these out. I love carrot cakes and carrot muffins but never tried carrot cookies yet. Maybe this is the inspiration I need!