Orange Carrot Cookies

Orange Carrot Cookies

19
JONILYN 0

"My Grandma used to make these cookies all the time, and I grew up hooked! You'll be surprised at how great the combination of flavors are, especially with the citrusy glaze."

Ingredients

35 m {{adjustedServings}} servings 235 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Finally, fold in the walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.
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Reviews

19
  1. 21 Ratings

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A soft, moist cookie! The texture is the same as a "whoopie pie" style cookie- they do not spread while baking. We toasted our walnuts on the stovetop with butter and salt before chopping, and ...

I thought the recipe was missing a bit in the flavor dept, and I'm so glad I followed my instinct, because the flavor is light enough as I made them...without the changes I think they'd be quite...

I used butter instead of shortening--it was what I had on hand and added 1/2 tsp of orange extract to the glaze frosting. These turned out pretty good. Took them to work--they did not last lon...