Zutaten für Iced Carrot Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- Carrot
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt (plus a pinch for frosting)
- 1 cup shredded coconut
- Orange Juice
- Orange Zest
- Margarine
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Iced Carrot Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Iced Carrot Cookies
- Preheat oven to 400°F (200°C). Grease and flour cookie sheets.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, combine 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground cloves.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots and 1 cup shredded coconut.
- Drop by rounded tablespoons onto the prepared cookie sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with orange icing (recipe below).
- **Orange Frosting:** In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons orange juice, 1 tablespoon unsalted butter, and a pinch of salt until smooth and creamy. Add more orange juice, 1 teaspoon at a time, if needed to reach desired consistency.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
120g
Fat
38g
Carbs
15g
