Carrot Cookies with Orange Buttercream Icing and Bite-Size Carrot Cookies

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
YIELD: 30 cookies
LEVEL: Easy

ingredients

ORANGE BUTTERCREAM ICING:
  • 2 teaspoons orange zest (or the zest of 1 large orange)
  • 1/2 teaspoon vanilla extract
    CARROT COOKIES:
    • 2 sticks unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 cup carrot baby food
    • 2 teaspoons orange zest (or the zest of 1 large orange)
    • 1 teaspoon vanilla extract
    • 2 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon kosher salt
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    Directions

    For the buttercream icing: Cream together the butter and powdered sugar in a small bowl until light and fluffy, at least 5 minutes. 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 granulated sugar using an electric 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 extract.

    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 2-ounce ice cream scoop, drop the batter 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.

    Baby version: Prepare cookies according to directions above only using a 1-ounce cookie scoop (about 1 tablespoon) and reducing baking time by 2 minutes. Don't frost with buttercream-serve as is.

    Special equipment: a 2-ounce ice cream scoop

    Notes

    Look for baby food primarily made with only 2 ingredients: carrots and water, such as Beech Nut brand.


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