Name: Carrot Cookies with Orange Buttercream Icing
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 30 cookies
Ingredients: 2 cups powdered sugar; 1 cup unsalted butter, softened; 2 teaspoons orange zest or the zest of 1 large orange; 1/2 teaspoon vanilla extract; 1 cup unsalted butter, room temperature; 1 cup sugar; 2 large eggs; 1 cup carrot baby food; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt

Directions

Watch how to make this recipe.

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.

Cook’s Note

Look for baby food primarily made with only 2 ingredients: carrots and water, such as Beech Nut brand.

Recipe courtesy of Kelsey Nixon

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Carrot Cookies with Orange Buttercream Icing

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