- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 30 cookies
Ingredients
Orange Buttercream Icing:
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
Carrot Cookies:
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
- 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.
My Private Notes
Show:
Kelsey's Essentials
Episode:
Unexpected Desserts
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