carrot cookies with orange glaze

carrot cookies with orange glaze

You can rationalize baking these carrot cookies with orange glaze as part of your healthy diet because they contain a vegetable and a fruit. I’ve been making these cookies for decades, usually when we turn the corner towards Spring and I find myself craving something citrus-y. If ketchup and pickle relish are lobbying to make the school lunch menu, I think this cookie has a chance, don’t you?

Print Recipe
Serves: 24 cookies

Ingredients

  • 2/3 cup softened butter
  • ¾ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup cooked and mashed carrots
  • 2 cups flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • Glaze:
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon orange zest
  • ¼ cup orange juice

Instructions

1

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

2

Peel and slice carrots into 1” thick rounds. Place in small bowl with several tablespoons of water. Cover and steam in microwave until soft. Drain liquid. Mash with masher or a fork.

3

In medium bowl cream the butter and sugar. Stir in egg, vanilla and mashed carrots.

4

In another medium bowl stir together the flour, salt and baking powder.

5

Mix dry mixture into wet mixture until dough gathers into a ball.

6

Using a large spoon, drop 1½” balls of dough onto the prepared cookie sheet. Place about 3” apart.

7

Cook for 15 minutes until edges of cookies are just turning brown.

8

Remove from oven and allow to cool on baking sheets. Cool completely before icing.

9

In a medium bowl stir until smooth the powdered sugar, vanilla, orange zest and orange juice. Brush or drizzle the glaze over tops of the cooled cookies. Allow glaze to set before storing cookies in an airtight container.

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2 Comments

  • Reply
    Janis Reeser
    March 9, 2019 at 1:53 am

    These sound delicious. How come I’ve never had these before. I will make them tomorrow!

    • Reply
      Carol Buchan
      March 14, 2019 at 1:10 am

      I think I was searching for this recipe when the local latte stands started selling them back in the 80’s. It’s the orange glaze that makes them a stand-out.

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