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.
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 teaspoon orange (or lemon) extract
- zest of 1/2 orange or 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon 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 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!