Recipe courtesy of Kelsey Nixon
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
30 cookies
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
30 cookies
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
30 cookies
Level:
Easy

Ingredients

Orange Buttercream Icing:
  • 2 cups powdered sugar
  • 1 cup unsalted butter, softened
  • 2 teaspoons orange zest or the zest of 1 large orange
  • 1/2 teaspoon vanilla extract
Carrot Cookies:
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup carrot baby food
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions

Watch how to make this recipe.

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.

Cook's Note

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

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