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

  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 30 cookies
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Ingredients

Orange Buttercream Icing:

2 sticks unsalted butter, softened

2 cups powdered sugar

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

Directions

Special equipment:
a 2-ounce ice cream scoop
  1. 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.
  2. For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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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