Orange Carrot Cookies

Orange Carrot Cookies

19 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
JONILYN
Recipe by  JONILYN

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  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)

Rate This Recipe
Nici
8

Nici

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 added raisins to the batter. The kids also shook in some cinnamon and nutmeg. Each cookie is like a mini carrot cake!

Dana Sweeney
5

Dana Sweeney

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 bland. I added orange zest and juice to the batter, plus about 4.5 tsps of spices: allspice, ginger, cinnamon, pumpkin pie spice. The batter looks very wet, so the cookies are very cake like. I made cream cheese frosting and added another orange worth of zest plus half an orange's juice to that.

SKYTONIC
5

SKYTONIC

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 long!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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