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Carrot Cookies with Orange Glaze
A soft cookie made with carrots and topped with an orange glaze
Course
Cookie
Cuisine
American
Prep Time
45
minutes
minutes
Cook Time
12
minutes
minutes
Chilling Time
1
hour
hour
Total Time
1
hour
hour
57
minutes
minutes
Servings
30
cookies
Calories
136
kcal
Author
Kathy Berget
Equipment
Stand Mixer
Cookie Sheet
Cooling Rack
Measuring Cups
Measuring Spoons
Cookie Scoop
Ingredients
6 - 7
Carrots
for one cup cooked, mashed carrots
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 minutes
6 - 7 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 together
¾ Cup Granulated Sugar,
1 Cup Butter
Add vanilla and egg and mix until well combined
1 Egg,
1 teaspoon vanilla
Add carrots and combine
Mix flour, baking powder and salt together. Add to mixing bowl and combine
2 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 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
Tips
Cooking the carrots the night before is a time saver
You'll need about 6-7 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 on the cookie sheet before removing and placing on a baking rack
Nutrition
Serving:
1
cookie
|
Calories:
136
kcal
|
Carbohydrates:
19
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
22
mg
|
Sodium:
85
mg
|
Potassium:
83
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
2239
IU
|
Vitamin C:
2
mg
|
Calcium:
20
mg
|
Iron:
1
mg