Carrot Cookies with Orange Buttercream Icing and Bite-Size Carrot Cookies

Name: Carrot Cookies with Orange Buttercream Icing and Bite-Size Carrot Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 30 cookies
Ingredients: 2 sticks unsalted butter, softened; 2 cups powdered sugar; 2 teaspoons orange zest (or the zest of 1 large orange); 1/2 teaspoon vanilla extract; 2 sticks unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup carrot baby food; 2 teaspoons orange zest (or the zest of 1 large orange); 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt

Getting reviews...

Level: Easy

Total: 30 min
Active: 20 min

Yield: 30 cookies

Level: Easy

Total: 30 min
Active: 20 min

Yield: 30 cookies

Ingredients

Orange Buttercream Icing:

2 sticks unsalted butter, softened

2 cups powdered sugar

2 teaspoons orange zest (or the zest of 1 large orange)

1/2 teaspoon vanilla extract

Carrot Cookies:

2 sticks unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup carrot baby food

2 teaspoons orange zest (or the zest of 1 large orange)

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

Directions

Watch how to make this recipe.

Special equipment:

a 2-ounce ice cream scoop

For the buttercream icing: Cream together the butter and powdered sugar in a small bowl until light and fluffy, at least 5 minutes. Mix in the zest and vanilla extract.
For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cream together the butter and granulated sugar using an electric mixer until light and fluffy, at least 5 minutes. Add in the eggs, one at a time, and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla extract.
Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
Using a 2-ounce ice cream scoop, drop the batter by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.
Baby version: Prepare cookies according to directions above only using a 1-ounce cookie scoop (about 1 tablespoon) and reducing baking time by 2 minutes. Don¿t frost with buttercream¿serve as is.