Soft Carrot Cookies with Orange Icing

06 November 2015

Soft Carrot Cookies with Orange Icing

We are in the middle of pumpkin season, and I have been baking away, but everything is best in moderation, right?  So if you are looking for an alternative to the heavily spiced pumpkin goodies this fall, I have a recipe for you!  I will admit that it is an unusual one, but it came from my grandma, so you know it's good.

Soft Carrot Cookies with Orange Icing

The cookies are very soft and cakey, almost like a light biscuit.  And the cookies are not too sweet by themselves, which is why they pair perfectly with the orange icing, which is so bright and fresh, and a nice complement to the normal cinnamon and cloves flavors of the season.  And they are a pretty orange, so they still fit in with that fall tablescape you copied from Pinterest.

There is one secret to these cookies.  They are made with carrot {baby food}.  Really it is just calling for wet puréed carrots, and the already made baby food jars are the perfect consistency.  So you can just tell people that they are made with puréed carrots.  Or freak your kids out and tell them they are eating baby food cookies.  Once they taste that orange icing, no one will care.

Soft Carrot Cookies with Orange Icing on Plate

Carrot Cookies with Orange Icing

The Cookie:
1 cup shortening
3/4 cup granulated sugar
1 large egg
2 (4 oz.) jars carrot baby food
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

  1. Preheat oven to 375°.
  2. In a large bowl, or mixer, cream together shortening and sugar.
  3. Add in the egg, baby food, and vanilla, and blend until smooth.
  4. Add in flour, baking powder, and salt, and mix just enough to incorporate the dry ingredients.
  5. Plop spoonfuls onto an ungreased cookie sheet. 
  6. Bake at 375° for 10-12 minutes, until the cookies look dry and the edges just barely start to tan.
  7. Cool 1 minute on the cookie sheet, and then remove to a cooling rack.
  • The cookie batter will be wet and sticky, but if it seems too wet, add 1/4 cup more flour (this recipe can change drastically if the weather is humid)
  • This is a good recipe to make small cookies for kiddos, or larger ones for adults.  Adjust baking time as necessary.

The Icing:
1 stick unsalted butter (1/2 cup)
3 Tbsp. thawed orange juice concentrate
1 Tbsp. orange zest (or 1/2 tsp. orange extract)
2 3/4 cups powdered sugar
  1. Cream together butter and 1 cup of powdered sugar in a mixer.
  2. Alternate adding in 1Tbsp. orange juice concentrate and 1/2 cup sugar until it is all incorporated.  
  3. Add in orange zest and whip the icing in the mixer for 2-3 minutes.
  4. Spread icing on cooled cookies.  
Share this Post Share to Facebook Share to Twitter Email This Pin This

No comments:

Post a Comment