CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Carrot Cookies with Orange Buttercream Icing image

Provided by Kelsey Nixon

Categories dessert

Time 30m

Yield 30 cookies

Number Of Ingredients 12

2 cups powdered sugar
1 cup unsalted butter, softened
2 teaspoons orange zest or the zest of 1 large orange
1/2 teaspoon vanilla extract
1 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup carrot baby food
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. 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 sugar using an electric hand mixer or a stand 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.
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 small 2-ounce ice cream scoop, drop 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.