Carrot Drop Cookies Recipes

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.

OATMEAL CARROT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
• Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

CARROT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the sugar, shortening and the egg.
• Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
• Drop on greased cookie sheet and bake for 15 minutes.
• To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.

CARROT CAKE DROP COOKIES

Steps:

• Preheat the oven to 350F. Line two cookie sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large mixing bowl, beat together the sugar and shortening until smooth and creamy, about 2-3 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture then add the carrots, raisins, and walnuts.
• Scoop the dough into 1 1/2-inch balls (I used #40 scoop) and place onto cookie sheets. Flatten slightly. Bake 17-20 minutes or until firm on the edges and starting to brown. Cool on the sheet for 3 minutes then carefully remove to a cooling rack. Cool completely.
• Melt white chocolate and drizzle over cookies. Let harden. Store in an airtight container.

CARROT COOKIES

Steps:

• Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
• Preheat oven to 375 f degrees.
• Sift together the flour, baking powder and salt in a medium bowl and set aside.
• Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
• Add in combined flour, baking powder and salt until incorporated (do not over mix).
• Add cooled mashed carrots and mix in, taking care not to over mix.
• Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
• Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
• While the cookies are cooling, prepare the frosting:.
• Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
• Frost cookies.
• Store cookies in the refrigerator with layers separated by waxed paper.
• Enjoy!

CARROT DROP COOKIES

Steps:

• Heat oven to 350°F.
• Combine the butter and the two sugars in a large mixer bowl.Beat until creamy (2 - 3 minutes).Add eggs and vanilla. Add flour, baking soda, salt and cinammon. Stir in pecans and carrots.
• Drop dough by tablespoonsfuls onto greased cookie sheets. Bake for 12 to 15 minutes. Let them cool completely.
• Meanwhile beat the powdered sugar with the butter, cream sheese and vanilla until creamy.
• Frost each cooled cookie with 2 teaspoonfuls frosting.

CARROT COOKIES

Steps:

• Cream butter and sugar till fluffy.
• Ad egg and orange rind.
• Combine flour, salt,baking powder and cinnamon.
• Add to butter mixture alternately with carrots.
• Mix to form dough.
• Drop by teaspoonfuls onto greased cookie sheet about 2 in.
• apart.
• Bake at 375* for about 12 minutes or until very light brown around the edges.
• Cool 1 minute, remove from cookie sheet and cool on rack.

CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

GOLDEN CARROT COOKIES

Steps:

• Cream together sugar and butter until light and fluffy.
• Add egg; beat well.
• Stir in carrots.
• Sift together dry ingredients in a separate bowl, then stir into carrot mixture.
• Add vanilla and lemon extracts.
• Drop dough by teaspoonfuls onto lightly Pam-sprayed cookie sheets.
• Bake in 375* oven for 15 minutes or till light golden brown along edges.

SOFT CARROT COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease a cookie sheet.
• Beat the egg.
• Add sugar and oil and beat well.
• Add remaining ingredients.
• Drop batter from a teaspoon, spacing generously, onto greased cookie sheet.
• Bake 10 to 12 minutes or until light golden brown.