Best Carrot Cookie Bites Recipes

CARROT COOKIE BITES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks to cool., Freeze option: Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Freeze until firm. Transfer cookie dough balls to resealable freezer containers; seal tightly and freeze for up to 3 months. To bake, place frozen dough 2 in. apart on ungreased baking sheets. Bake at 375° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

CARROT COOKIES

Steps:

• Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

CARROT COOKIES

Steps:

• Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
• In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
• Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.

CARROT COOKIE BITES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans.
• To freeze cookie dough, drop desired amount of dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer frozen cookie dough balls into resealable plastic freezer bag. May be frozen for up to 3 months.
• Drop remaining cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 6-8 minutes or until lightly browned. Remove to wire racks to cool.
• To use frozen cookie dough: Place dough balls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 10-15 minutes or until lightly browned. Remove to wire racks to cool.