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Carrot Cookies with Orange Buttercream Icing

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 30 cookies
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Ingredients

Orange Buttercream Icing:

Carrot Cookies:

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.

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