Ny Times Carrot Cookies with Orange Icing
Soft, cake-like, and bursting with cozy flavors, the NY Times Carrot Cookies with Orange Icing are a delightful twist on traditional carrot cake. These tender cookies are loaded with freshly grated carrots, warm cinnamon, and a hint of vanilla, creating an irresistible treat that’s both nostalgic and unique. Topped with a luscious orange icing made with fresh orange juice and zest, each bite delivers a perfect balance of sweetness and citrusy brightness. Quick to prepare and ready in under 30 minutes, these cookies are perfect for busy bakers looking for a crowd-pleasing dessert. Ideal for afternoon snacks, spring gatherings, or festive occasions, they can be stored to maintain their soft texture, making them as practical as they are delicious.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup grated carrots (packed)
- 0.5 cup whole milk
- 1.5 cups powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the grated carrots using a spatula until evenly distributed in the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and golden around the edges. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
In a small bowl, prepare the orange icing by whisking together the powdered sugar, orange juice, and orange zest until smooth. If the glaze is too thick, add a little more orange juice, 1 teaspoon at a time.
Once the cookies are completely cooled, spread a small amount of icing over the top of each cookie. Allow the icing to set before serving.
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep them fresh longer.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 16.6 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 42 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
