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 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 OATMEAL COOKIES
"I am always looking for tasty after-school and lunch box treats for my family. These carrot-flecked cookies my mom made when I was growing up now get a thumbs-up from my children."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours., Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 147 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 133mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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 DROP COOKIES
I found in jewishfood-list.com and they are very tasty. I didn't make the frosting but the original recipe calls for it.
Provided by katia
Categories Drop Cookies
Time 45m
Yield 38 cookies, 38 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Combine the butter and the two sugars in a large mixer bowl.Beat until creamy (2 - 3 minutes).Add eggs and vanilla. Add flour, baking soda, salt and cinammon. Stir in pecans and carrots.
- Drop dough by tablespoonsfuls onto greased cookie sheets. Bake for 12 to 15 minutes. Let them cool completely.
- Meanwhile beat the powdered sugar with the butter, cream sheese and vanilla until creamy.
- Frost each cooled cookie with 2 teaspoonfuls frosting.
Nutrition Facts : Calories 223, Fat 11.8, SaturatedFat 6.2, Cholesterol 37, Sodium 142.7, Carbohydrate 28.3, Fiber 0.7, Sugar 21, Protein 2
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 CAKE COOKIES
These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 28 cookies.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts :
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 SPICE THUMBPRINT COOKIES
Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 20
Steps:
- Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.
Nutrition Facts : Calories 167 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 146mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CRUNCHY DROP COOKIES
In Avon Lake, Ohio, Ellie Kocar can stir up a big batch of these rich buttery cookies to satisfy a crowd. They get their tasty crunch from coconut, walnuts and crisp rice cereal.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SOFT CARROT COOKIES
Not too sweet. From the 1964 edition of Joy of Cooking, which describes them as "a sophisticatedly flavored soft tea cookie with an oil base," a description I found quite accurate (to my surprise - I'd never thought of anything involving carrots as particularly sophisticated). I used whole wheat pastry flour and canola oil. I did not add any fruit, and I added ginger to half the batch -- I liked them slightly better with it, but they were good without it too. I think these would also be good with nuts added, and if you do want them sweeter, you could make a glaze with confectioner's sugar, a little orange juice, and possibly a bit of butter or cream cheese. I like them as is. Cooking time includes cooking the carrots and zesting the oranges.
Provided by Nose5775
Categories Drop Cookies
Time 42m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease a cookie sheet.
- Beat the egg.
- Add sugar and oil and beat well.
- Add remaining ingredients.
- Drop batter from a teaspoon, spacing generously, onto greased cookie sheet.
- Bake 10 to 12 minutes or until light golden brown.
Nutrition Facts : Calories 46.4, Fat 2.6, SaturatedFat 0.4, Cholesterol 7, Sodium 33.5, Carbohydrate 5.3, Fiber 0.1, Sugar 2.7, Protein 0.6
AFTER-SCHOOL CARROT COOKIES
A healthy after-school snack for the kids. A good way to get a serving of veggies in too! I made them for my kids and my husband, and I ended up eating most of them!
Provided by Mrs.Mac
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine butter and brown sugar in a large bowl; mix together with an electric mixer until light and fluffy. Beat in carrots and egg.
- Combine all-purpose flour, whole wheat flour, cinnamon, baking powder, nutmeg and salt in a bowl. Stir into carrot mixture, a little at a time, blending dough well after each addition.
- Drop spoonfuls of dough 2 inches apart onto a baking sheet; flatten with a moistened fork.
- Bake in the preheated oven until cookies are golden and crisp, about 15 minutes. Transfer to wire racks to cool, about 15 minutes.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 11.7 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 70.4 mg, Sugar 6.2 g
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