This soft, flavorful, and easy Carrot Cookies with Orange Icing recipe makes a delightful treat for holidays or everyday snacking. These cake-like cookies are tender and chewy, and the bright, tangy orange glaze on top complements the sweet carrot flavor. They’re ideal for cookie trays, gift boxes, or a cozy afternoon with tea or milk — a must-try for carrot cake and cookie lovers.
Easy Carrot Cookies with Orange Icing – Soft, Sweet & Flavorful
These old-fashioned carrot cookies have a soft, cake-like crumb and a pleasantly chewy texture. The orange butter icing adds a citrusy brightness that balances the sweetness. This recipe is simple and quick, making it great for busy bakers or holiday cookie exchanges.
Ingredients
Cookie Dough
1 cup shortening
3/4 cup sugar
2 large eggs
1 cup cooked carrots, mashed (or canned carrots)
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup shredded coconut
Orange Icing
3 tbsp butter, softened
1 1/2 cups icing sugar
2 tsp grated orange peel
1–2 tbsp orange juice
Step-By-Step Instructions
Cookie Dough
1. Preheat the oven to 400°F (200°C).
2. In a large bowl or mixer, beat together the shortening, sugar, eggs, and mashed carrots on medium-high speed for about 1 minute until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the shortening mixture and mix until combined.
4. Stir in the shredded coconut just until incorporated.
5. Drop the dough by heaping teaspoonfuls about 2 inches apart onto a lightly greased baking sheet or a silicone baking mat.
6. Bake at 400°F for 8–10 minutes, or until the cookies spring back slightly and no imprint remains when touched. Watch the bottoms closely to prevent over-browning.
7. Transfer the cookies immediately to a wire rack and let cool for at least 10 minutes before icing.
Orange Butter Icing
8. In a small bowl, beat the softened butter and icing sugar until smooth.
9. Stir in 1 tablespoon of orange juice and the grated orange peel.
10. Beat the mixture until it reaches a spreadable consistency, adding a little more orange juice if needed. The icing should be smooth but not runny.
11. Spread a thin layer of icing over the cooled cookies. Allow the icing to set before stacking or storing.
Storage
Store the iced cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for 1–2 weeks or freeze for up to 3 months. Thaw frozen cookies at room temperature before serving.
Notes
Prep time does not include cooking and mashing fresh carrots; using canned carrots eliminates that step. For best texture, cool cookies completely before spreading the icing so it sets nicely.
Recipe Highlights
- Yield: about 48 cookies
- Total time: roughly 20 minutes (plus cooling)
- Category: Cookies — Oven baked, American-style
