Family recipes seem to come out in force around the holidays and these orange carrot cookies are one such recipe. With flecks of carrot, orange extract, and a glaze on top.
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For my second #ChristmasCookie recipe this week, I am sharing one from Bob’s family! I share a decent amount of recipes passed down from either side of my family but this is only the second one from Bob’s (the first being his grandmother’s meatballs).
Family recipes seem to come out in force during the holidays and it makes sense, nostalgic flavors are often what we crave this time of year more than ever, so I figured it made sense to pull this one out (and today is Bob’s mom’s birthday!).
Bob’s mom always makes Italian layer cookies every year (including a batch coated in white chocolate for me and his sister) along with a few other recipes passed down by his grandmother on his father’s side. I’m not a big fan of the crunchy Italian cookie varieties, but when any of these soft cakey guys make an appearance I am all over them (even though I normally prefer chewy cookies).
These cookies are especially unique. They look and taste like orange cookies but those are actually flecks of shredded carrot you see in there. While the original recipe calls for orange extract I am sure you could use zest instead, just make sure you use a decent amount to make sure that orange flavor still shines. Or you could try my Blood Orange Ricotta Cookies.
These cookies also come together very quickly without any chill time necessary ;-). Happy baking!
Need more cookies for your holiday spread? Check out all these other great recipes:
Wednesday Christmas Cookie Recipes
- Andes Peppermint Oatmeal Cookies from Christmas Tree Lane
- Cherry Pecan Thumbprint Cookies from Family Around the Table
- Chocolate Linzer Cookies from Jolene’s Recipe Journal
- Chocolate Peanut Butter Blossoms from A Day in the Life on the Farm
- Cinnamon Spiral Cookies from Karen’s Kitchen Stories
- Dark Rum Cherry Almond Thumbprint Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easy Sugar Sprinkle Cookies from Palatable Pastime
- Gluten-Free Cream Cheese Sugar Cookies from Frugal & Fit
- Gingerbread Cookie Bars from Cheese Curd In Paradise
- Ginger-Lemon Delights from Sweet Beginnings
- Italian Ricotta Cookies from Jen around the world
- Melted Snowman Cookies from Kathryn’s Kitchen Blog
- Mexican Wedding Cookies from Shockingly Delicious
- Pecan Cherry Chocolate Chip Cookies from Kate’s Recipe Box
- Pistachio Rose Cookies from Magical Ingredients
- Reindeer Cookies from Devour Dinner
- S’Mores Cookie Bars from An Affair from the Heart
- S’Mores Drop Cookies from Daily Dish Recipes
- Snickerdoodles from Leftovers Then Breakfast
- Speculoos Cookies from Hezzi-D’s Books and Cooks
- Stained Glass Cookies from Art of Natural Living
- Whipped Shortbread Cookies from Take Two Tapas
- White Chocolate Espresso Cookies from Blogghetti
One year ago: Kołaczki Cookies
Three years ago: Peanut Butter & Chocolate Charcuterie Board
Seven years ago: Friendsgiving & CorningWare
Eight years ago: Mini Cranberry Pistachio Cheese Ball
Nine years ago: Reese’s Peanut Butter Cup Ice Cream
Ten years ago: Gluten-Free Bacon-Swiss Penne
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1-1/2 tsp salt
- 1 cup (2 sticks) margarine, room temperature
- 1-1/2 cups sugar
- 2 eggs
- 1 cup finely grated carrots
- 3 tsp orange extract
- 2 cups powdered sugar
- 1/4 cup water
- 1/2 tsp orange extract
- 2 drops yellow food coloring (optional)
- Orange sprinkles (optional)
- Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the margarine and sugar until light and fluffy, 1-2 minutes. Add the eggs, carrot, and extract and beat until incorporated. Add flour mixture and beat until just combined.
- Using a medium cookie scoop, place golf ball-sized balls of dough 2 inches apart on the prepared cookie sheets. Press down slightly with your palm.
- Baked for 10-12 minutes or until just barely starting to turn golden on the bottom. Transfer to a wire rack to cool completely.
- While the cookies cool, prepare the glaze. In a small bowl, which together the powdered sugar, water, orange extract, and food coloring (if using). Add more powdered sugar or water to reach desired consistency.
- Spoon glaze over cooled cookies and top with orange sprinkles (if using). Allow glaze to harden before serving.
Source: Adapted slightly from Mama Snow.