Thanks to these Carrot Cookies with Orange Icing, getting your kids to eat their carrots has never been easier. Sure, it might not count as a true serving of veggies, but it tastes amazing!
It’s so much fun to try out an old-fashioned recipe. I get sad when I hear about treats that were very commonplace just a generation ago and have now become out of date and forgotten. We’d love to revive old recipes here at Gygi and inspire a bit of nostalgia in our taste buds. We’ll start with these cookies and see what else we can find.
Carrot Cookie with Orange Icing
- 4 to 5 medium carrots, peeled and sliced
- 3/4 cup butter
- 1 cup granulated sugar
- 1 egg
- 2 cups All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- Orange Icing
- 4 cups powdered sugar
- 1 tsp butter
- Juice of 1 to 2 Oranges
- Pinch of Salt
Put the carrots in a medium saucepan with water to cover and bring to a boil. Decrease the heat and simmer until they are soft, about 15 minutes. Drain and mash the carrots with a fork to make 1 cup of mashed carrots. Set aside.
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
Mix the butter, sugar, and egg in a medium bowl of an electric mixer. Beat until light, about 1 minute.
Sift the flour, baking powder, and salt into a medium mixing bowl. Add to the creamed mixture and combine. Mix in the vanilla and carrot mash.
Drop the dough by teaspoonfuls onto the parchment paper. Bake for 10 minutes, pay attention to not over bake.
Place cookies onto a cooling rack lined with parchment paper.
Add powdered sugar, butter, juice of 1 orange and salt. Mix until smooth, adding more orange juice as needed until it is the desired consistency.
You can frost the cookies while warm, and the glaze will be smoother and runnier. Or you can let them cool and the glaze will be more opaque and thick.