Carrot Cookies with Orange Buttercream Icing

  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 30 cookies
Save Recipe

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

  1. 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.
  2. For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  3. 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.
  4. 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.
  5. 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.

Jean-Philippe's Carrot Cake

Jean-Philippe's Warm Carrot Cake

Carrot and Orange Ice Cream

Carrot Cookies