Carrot Cookies with Orange Glaze
These orange carrot cookies are soft, sweet, and full of fresh citrus flavor with just the right hint of cozy spice. Shredded carrots keep the cookies moist and tender, while orange zest gives every bite a bright, cheerful taste.
Ingredients
For the carrot cookies
- ⅔ cup butter softened
- ¾ cup sugar
- 1 cup Carrots cooked and mashed, measured after mashing
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 teaspoon orange zest
- 2 cups all purpose flour or cup-for-cup gluten-free baking mix
- ¼ teaspoon salt
- 2 teaspoons baking powder
For the orange glaze
- ¼ cup orange juice hot
- 2 cups powdered sugar
- 3 small oranges zest only, divided
Instructions
- Preheat oven to 350ºF.
- With a mixer, beat shortening and sugar in a large bowl until crumbly.
- Add carrots, egg, vanilla bean paste, and orange zest to sugar mixture and beat until well mixed.
- Sift flour, salt and, baking powder, and gradually add sifted mixture to the wet ingredients, mixing well. Do not overmix once the dry ingredients and wet ingredients have been combined.
- Drop by spoonfuls onto a cookie sheet.
- Bake cookies 15 minutes or until golden.
- Make the glaze while cookies are cooling. Combine hot orange juice and powdered sugar, a little at a time, until all incorporated. Beat until all lumps are smooth, then stir in the zest from 2 oranges, minus the teaspoon you put in the cookies.
- Drizzle the glaze on top of the cooled cookies and lightly sprinkle with remaining orange zest for garnish.
Notes
Leftovers can be stored at room temperature in an airtight container for about 5 days.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 85mg | Potassium: 47mg | Fiber: 1g | Sugar: 14g | Vitamin A: 869IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 0.5mg
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