CARROT CAKE COOKIES
This is a cake like cookie that tastes like carrot cake, but in cookie form.
Provided by Melissa
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g
CARROT COOKIES
These soft citrus-infused carrot cookies get a moisture barrier and a little extra zing from the orange flavored frosting. They are not anything like spicy, heavy carrot cake, they are light and make a wonderful summer cookie. My mother got this recipe from a dear friend of our family, and I have not seen nor had another carrot cookie like these anywhere else.
Provided by Tracyinthekitchen
Categories Drop Cookies
Time 1h5m
Yield 48-60 cookies
Number Of Ingredients 12
Steps:
- Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
- Preheat oven to 375 f degrees.
- Sift together the flour, baking powder and salt in a medium bowl and set aside.
- Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
- Add in combined flour, baking powder and salt until incorporated (do not over mix).
- Add cooled mashed carrots and mix in, taking care not to over mix.
- Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
- Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
- While the cookies are cooling, prepare the frosting:.
- Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
- Frost cookies.
- Store cookies in the refrigerator with layers separated by waxed paper.
- Enjoy!
Nutrition Facts : Calories 140.1, Fat 7.2, SaturatedFat 2, Cholesterol 9, Sodium 84.1, Carbohydrate 17.9, Fiber 0.7, Sugar 10.9, Protein 1.2
CARROT COOKIES II
These cookies are delicious.
Provided by Nevena Long
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Cream butter and sugar until very light and fluffy. Add egg and orange rind. Stir to blend.
- In a separate bowl, combine flour, salt, baking powder and cinnamon. Add to butter mixture alternately with grated carrots. Mix to form a dough.
- Drop by teaspoonfuls onto greased cookie sheet. Cookies will spread slightly. Bake for about 12 minutes or until cookies are lightly browned around the edges. Loosen cookies with spatula. Cool on rack.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 19.8 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 108.7 mg, Sugar 8.7 g
CARROT COOKIES I
This recipe is a sweet and tasty cookie that you can take to parties, bake for home, or give as a gift. The carrot brings out the color in the cookies to turn to an ivory-orange color, beautiful!
Provided by Tiffany Clinton
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
- Mix shortening, sugar, eggs, and carrots.
- Blend in flour, baking powder and salt. Stir in coconut.
- Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.
- Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 2.9 g, Sodium 105.5 mg, Sugar 7.4 g
CARROT COOKIES III
This is a soft cookie my grandmother used to make, very good.
Provided by Barbara Hamilton
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the sugar, shortening and the egg.
- Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
- Drop on greased cookie sheet and bake for 15 minutes.
- To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 47.9 mg, Sugar 5.5 g
OATMEAL CARROT COOKIES
Oatmeal carrot cookies make a great breakfast on the run.
Provided by marinersfan72
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
- Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
- Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 26 g, Cholesterol 27.6 mg, Fat 8.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 4.7 g, Sodium 93.7 mg, Sugar 11.2 g
CARROT-CAKE COOKIES
Although carrot cake didn't appear in U.S. cookbooks until the second half of the twentieth century, today it is indisputably a classic and beloved American dessert. These delicious carrot-cake cookies incorporate the same ingredients into two wafers, which are sandwiched together with a layer of rich cream-cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
- Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
- Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
- Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
CARROT COOKIES
We love these carrot cookies either plain or with butter cream frosting flavored with a little lemon zest and lemon juice, or try 1/2 recipe of Recipe #26165. These cookies have a nice cake-like texture--nice and soft. Note: Made these again today and thought I'd better add a comment. I made them about tablespoon sized and they cooked in 8 minutes. They don't need to brown on bottom--just cook until they are nice and firm.
Provided by SharleneW
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Cook carrots in saucepan with water until tender; drain and mash.
- (Should measure about 1 cup when you are done).
- Cool.
- Cream butter and sugar.
- Add egg and vanilla, beat together until fluffy.
- Stir in cooled mashed carrots.
- Stir together flour, baking powder and salt; blend into butter.
- Drop by spoonful on ungreased cookie sheet.
- Bake at 375° for about 8-12 minutes (doesn't need to cook until browned--just until firm).
- Cool.
- Good plain or top with butter cream frosting with a little lemon zest and lemon juice added.
Nutrition Facts : Calories 64.5, Fat 3, SaturatedFat 1.9, Cholesterol 11.5, Sodium 70, Carbohydrate 8.7, Fiber 0.3, Sugar 4.4, Protein 0.8
GOLDEN CARROT COOKIES
Surprisingly delicious cookies. Not too sweet, but tasty enough for any occasion. All children love these special treats. Sometimes I sprinkle the tops with a lemony glaze.
Provided by Fauve
Categories Drop Cookies
Time 30m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Cream together sugar and butter until light and fluffy.
- Add egg; beat well.
- Stir in carrots.
- Sift together dry ingredients in a separate bowl, then stir into carrot mixture.
- Add vanilla and lemon extracts.
- Drop dough by teaspoonfuls onto lightly Pam-sprayed cookie sheets.
- Bake in 375* oven for 15 minutes or till light golden brown along edges.
CARROT COOKIES
These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 128 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CARROT COOKIES WITH ORANGE BUTTERCREAM ICING
Steps:
- 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.
- For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- 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.
- 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.
- 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.
CARROT COOKIES
Steps:
- Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
- In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
- Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.
CARROT COOKIES
Make and share this Carrot Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 27m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Cream butter and sugar till fluffy.
- Ad egg and orange rind.
- Combine flour, salt,baking powder and cinnamon.
- Add to butter mixture alternately with carrots.
- Mix to form dough.
- Drop by teaspoonfuls onto greased cookie sheet about 2 in.
- apart.
- Bake at 375* for about 12 minutes or until very light brown around the edges.
- Cool 1 minute, remove from cookie sheet and cool on rack.
Nutrition Facts : Calories 943.7, Fat 48.1, SaturatedFat 29.7, Cholesterol 168.5, Sodium 673.1, Carbohydrate 119.3, Fiber 4, Sugar 52.1, Protein 11.1
CARROT COOKIES
Best Carrot Cookies EVER! Kids won''t know they are Carrot Cookies because the orange is the dominant flavor. Soooo good!
Provided by nleewebb
Categories Dessert
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Cream shortening, soft butter and sugar.
- Add egg and pureed carrots. Beat well.
- Add orange juice and orange peel.
- Sift dry ingredients and add as mixer on low speed.
- Add nuts.
- Can cover and refrigerate before baking.
- Drop by teaspoon on greased baking sheet. Bake at 375 degree oven for 10 minutes.
- Place cookie sheet on cooling rack for 5 minutes.
- Remove cookies to another cooling rack, until cool to touch.
- Make icing from remaining orange juice, rind and confectioners sugar. I like to 'glaze' cookies, rather than 'ice' them. Let sit on drying rack for 1 hour. Place in covered container to store.
Nutrition Facts : Calories 106.8, Fat 5.6, SaturatedFat 2.4, Cholesterol 11.9, Sodium 79.7, Carbohydrate 13.2, Fiber 0.3, Sugar 6.2, Protein 1.1
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