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Carrot Cookies II

By: Nevena Long

"These cookies are delicious."

Rate/Review | Read Reviews (25)

760 Saves

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 dozen

Ingredients

1 cup butter
1 cup white sugar
2 tablespoons orange zest
1 egg
1 1/4 cups grated carrots
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 teaspoon ground cinnamon

Directions

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.

Nutritional Information

Amount Per Serving Calories: 157 | Total Fat: 8g | Cholesterol: 29mg Powered by ESHA Nutrient Database

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Reviewed on Jun. 9, 2008 by Lisa

Very good! To make this recipe even better and a little bit on the healthier side, I...

Reviewed on Nov. 3, 2003 by JOURNEYOFFAITH99

Great cookies! Very soft and moist inside, which I like. My changes: finely chopped carrots...

Reviewed on Oct. 27, 2006 by RasheedsWife

I halfed the recipe and I added vanilla because I didnt have any orange zest. I also cooked...

Reviewed on Apr. 22, 2006 by CHRISTINE

They were AWESOME. 1st batch was really good, but the 2nd batch I added raisins and walnuts...

Reviewed on Dec. 17, 2002 by EMERALD42

Flavor is very good. The dough was stiff enough to roll into balls and then flatten with a...

Reviewed on Dec. 13, 2007 by aromacooking

These are truely yummy, I added 1/2 Teespoon of ground Cardamon powder & the whole seeds of...

Reviewed on Feb. 10, 2007 by Tiffany

These are delicious! I used whole wheat flour, no salt, and a full teaspoon of cinnamon, along...

Reviewed on Jun. 24, 2007 by Demimi

I'm on a diet right now, and this recipe was exactly the recipe I was looking for. To make...

Reviewed on Dec. 17, 2002 by SilvrGhost

Instead of 2 2/3 cups of all-purpose, I put 1 2/3 cups all-purpose and 1 cup whole wheat. It...

Reviewed on May 10, 2008 by sanleandrosylvia

Be sure your oven is hot enough. First batch didn't spread, so were doughy inside even when...

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