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.
- 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
- 2 cups powdered sugar
- zest and juice of 1/2 orange or lemon
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.
I had some glaze leftover, so decided to dip a few. These turned out to be John, Mr. Sweet tooth’s favorite!