Citrus Carrot Cookies Recipe

This Citrus Carrot Cookies recipe is slightly sweet, citrusy bright and a little bit like sunshine. These cookies are soft and tender. Carrot Cookies are perfect for dessert or a snack.

Oh, heavens it’s hot here. Actual temperatures are in the high 90’s with the heat index well over 100 degrees. And, “it’s not a dry heat”. Sorry I couldn’t resist, that saying is kind of funny because hot is hot. The last thing that I wanted to do is turn on my oven, but I’ve been going through baking withdrawal. So, the other day I got up uber early and mixed up this Citrus Carrot Cookies recipe.

When I was trying to decide what to bake, I came across this recipe for carrot cookies in my family recipe box. I had everything that I needed and hey, carrots are healthy right? The recipe was very basic, and I really wanted to do a recipe makeover.

You guys, this cookie is just delicious. They taste fresh and crisp and a little bit like sunshine. This isn’t a big cookie, and it’s not overly sweet. The light citrus drizzle adds a welcome bright sweetness to this cookie.

If you enjoyed this recipe here are a few more that you may like

• Orange Cup Sweet Potatoes
• Oven Roasted Carrots with Orange Glaze
• Carrot Cake Cupcakes Recipe with Cream Cheese Frosting
• Roasted Cabbage and Carrots with Apple
• Orange Salad – Easy Fruit Salad Recipe

Citrus Carrot Cookies Recipe

Author: Hostess At Heart

This Citrus Carrot Cookies recipe is slightly sweet, citrusy bright and a little bit like sunshine. These cookies are perfect for dessert or a snack.

4.50 from 4 votes

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Course Dessert, Snack

Cuisine American

Keyword: Citrus Carrot Cookies, Citrus Cookies, Cookies

Servings: 30

Ingredients

  

1x2x3x

• 3/4 cup sugar
• 3/4 cup unsalted butter softened
• 1 egg
• 2 cups carrots peeled and sliced
• 1 tsp orange or lemon extract
• zest of 1/2 orange or 1 lemon
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cardamom
• 1 cup ground hazelnuts I used dryroasted/unsalted

Glaze

• 2 cups powdered sugar
• zest and juice of 1/2 orange or lemon

Instructions

 

• Preheat oven to 375 degrees F. Line rimmed baking sheets with parchment paper.
• In a saucepan add carrots and cover with water. Cook until softened. Drain off the water and mash. Allow cookies to cool completely. I used a small food processor to mash them up and didn’t mind a few small chunks.
• In the bowl of an electric stand mixer, cream sugar and butter together. Add 1 egg and 1 cup of cooled, mashed carrots.
• In a medium bowl, add flour, baking powder, salt, and baking powder. Whisk to combine.
• Slowly add dry ingredients to wet ingredients. Mix to combine. Add hazelnuts.
• Using a 1-1/2 tablespoon scoop, drop cookies onto baking sheet.
• Bake 12 to 15 minutes or until edges brown slightly. Remove cookies to a cooling rack to cool completely.
• Mix glaze ingredients together and stir until sugar is dissolved. Add more juice to thin or more sugar to thicken. Drizzle or dip cookies with glaze.
• Store in a airtight container.

Nutrition

Calories: 151kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 3gCholesterol: 17mgSodium: 28mgPotassium: 56mgSugar: 13gVitamin A: 1575IUVitamin C: 0.7mgCalcium: 19mgIron: 0.6mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

I had some glaze leftover, so decided to dip a few. These turned out to be John, Mr. Sweet tooth’s favorite!

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