Orange Carrot Cookies

Orange Carrot Cookies

19
JONILYN 0

"My Grandma used to make these cookies all the time, and I grew up hooked! You'll be surprised at how great the combination of flavors are, especially with the citrusy glaze."
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Ingredients

35 m servings 235 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Finally, fold in the walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

A soft, moist cookie! The texture is the same as a "whoopie pie" style cookie- they do not spread while baking. We toasted our walnuts on the stovetop with butter and salt before chopping, and ...

Most helpful critical review

Really bland, even with lots of spices.

A soft, moist cookie! The texture is the same as a "whoopie pie" style cookie- they do not spread while baking. We toasted our walnuts on the stovetop with butter and salt before chopping, and ...

I thought the recipe was missing a bit in the flavor dept, and I'm so glad I followed my instinct, because the flavor is light enough as I made them...without the changes I think they'd be quite...

I used butter instead of shortening--it was what I had on hand and added 1/2 tsp of orange extract to the glaze frosting. These turned out pretty good. Took them to work--they did not last lon...

My grandmother made these all the time at Christmas too! They are definitely cake-like cookies, and I firmly believe the recipe is not to be messed with :) I have never heard of putting nuts i...

THESE ARE GREAT. I USED CANNED CARROTS TO SAVE TIME AND I JUST ADDED STORE BOUGHT ORANGE JUICE TO THE POWERED SUGAR UNTIL I HAD THE RIGHT CONSISTENCY FOR THE GLAZE. WILL DEFINATELY MAKE AGAIN

Worth the extra time to cook and mash the carrots. The whole family loves these cookies!

Without the walnuts, these are exactly as I remember the ones my grandmother would send to me in Vietnam.

very tasty, moist cookies. an excellent recipe- took some to work and everyone loved them

I steamed my carrots in the microwave and then pureed them in the food processor. As was suggested by others, I added 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/2 tsp. ginger to the cookie dough. T...