Best Orange Carrot Cookies Recipes

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Steps:

• For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
• For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
• Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
• Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.

ORANGE GLAZED CARROT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, baking powder, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, vanilla, and carrots. On low speed gradually add flour mixture and mix just until blended. Stir in walnuts.
• Drop dough by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Bake for 15 minutes. Transfer cookies to cooling racks to cool completley.
• For the glaze: In a small mixing bowl wisk together powdered sugar, orange juice, and orange zest.
• Dip tops of cooled cookies into glaze and place on cooling racks to set.

ORANGE CARROT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Finally, fold in the walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.

CARROT COOKIES WITH ORANGE ICING

Steps:

• Cream shortening and sugar until fluffy.
• Add carrots, egg, vanilla. Mix well.
• sift together flour, baking powder, salt. Add to carrot mixture, mix well.
• Drop by rounded tablespoon onto ungreased baking sheet.
• Bake 16 minutes at 350°F.
• Icing:.
• mix together orange juice, orange rind, butter, icing sugar.
• Spread on warm cookies.

CARROT COOKIES WITH ORANGE GLAZE

Steps:

• 1. Cook carrots until soft and mash Cool. Beat butter and sugar until fluffy. Blend in cooked carrot mixture. Add vanilla. Sift dry ingredients and slowly add to butter mixture. Bake at 350 degrees for 10-12 minutes. Glaze with a mixture of powdered sugar and orange juice. Thin the powdered sugar until it is a little less than spreadable.

ORANGE CARROT COOKIES

Steps:

• Preheat oven to 350. Mix flour, baking powder and salt; set aside. In large bowl cream shortening, butter and sugar until fluffy. Add egg and vanilla; mix well. Beat in flour mix. Very stiff batter; will have to finish mixing with spoon. Add carrot and mix well. Drop on greased cookie sheet and bake 8-12 minutes until bottom edges are light brown and tops look dry. Remove to cool. Mix last 4 ingredients to make frosting. Spread on cooled cookies. Makes 4-5 dozen.