Imagine biting into a soft, warmly spiced cookie that transports you straight to your grandmother's kitchen - that's exactly what these magical Carrot Cookies with Orange Butter Icing promise! Packed with sweet carrots, a hint of cinnamon, and topped with a zesty orange glaze, these cookies are not just a treat, but a nostalgic journey through flavors that will make your taste buds dance with delight. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new favorite sweet sensation that combines comfort, tradition, and irresistible taste in every single bite.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup grated carrots
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 1 cup powdered sugar (for icing)
- 2 tbsp orange juice (for icing)
- 1 tsp orange zest (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- Gently fold in the freshly grated carrots, ensuring they are evenly distributed throughout the mixture.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- If using, fold in the chopped walnuts gently with a spatula.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the orange butter icing, whisk together powdered sugar, orange juice, and orange zest in a small bowl until smooth and glossy.
- Once cookies are completely cool, drizzle or spread the orange butter icing over the top of each cookie.
- Allow icing to set for 10-15 minutes before serving or storing in an airtight container.
Tips
- Use fresh, finely grated carrots for the best moisture and texture. Avoid using pre-shredded carrots from the store.
- Make sure your butter is softened but not melted for the perfect creaming consistency.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- For extra flavor, toast the walnuts lightly before adding them to the dough.
- Use a cookie scoop or tablespoon for uniform cookie sizes to ensure even baking.
- Let cookies cool completely before icing to prevent the glaze from melting.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 20mg
