Easter weekend I got around to baking cookies and taking pictures; cozywalls, I have not forgotten you! For my first batch I made my grandma’s favorite soft carrot cookie recipe. I have never known my grandma to make crispy cookies, crusts or any hard-to-chew dessert, for that matter. The baked goods that come from her kitchen are always cozy and soft. A few years ago I brought up the fact to her and she replied, “say, Amy, I like recipes that are easy on my false teeth.” It makes perfect sense!
I am not exactly sure why it is the only recipe in my mom’s cookie book that I hadn’t attempted on my own until that morning. It’s not difficult to put together (I obsessively sift dry ingredients now for added fluffiness, but it’s not necessary), and the ingredients are fairly standard. I remember my mom making them along with brown sugar or chocolate bit cookies. I rarely ate the carrot cookies, because I was more than satisfied with the others. Back then I also thought it was sort of weird to put oranges and carrots in cookies. Today, the weirdness is endearing, and I am drawn to their sunny orange color and lively citrus glaze. They evoke memories of being a child in my own mother’s kitchen where I played on the floor with bowls and spoons indoors while looking forward to the days when our front door opened to reveal optimistic tulips blooming outside.
My grandma’s older sisters used to call her Maddie, so that’s what I am calling these cookies.
Maddie’s Soft Carrot Cookies
3/4 cup white sugar
3/4 cup shortening
1 egg, beaten
1 cup baby food carrots (about 2 jars or 6-7 pureed carrots)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
Drop and bake in a 350-degree oven for about 10 minutes or until brown around the edges.
Juice and zest of one small orange
1 teaspoon lemon juice
1 cup confectioner’s sugar + more if needed
Whip 4 oz. cream cheese into glaze, adding confectioner’s sugar to reach desired thickness.
16 thoughts on “maddie’s soft carrot cookies”
Uh, carrot cookies!! Sound great! 😀
Hope you will enjoy them, Elyann 🙂
These look so yummy, and they seem the perfect Easter dessert. Of course, I’ll have to try them out several dozen times before I make them for anyone else… 😉
Never too many carrots 😉
this looks great, thank you for sharing.
You are welcome, Sadie 🙂
Reblogged this on Kerberos616.
What a nice riff on the original carrot cake- thanks for sharing 🙂
Yes! And did I mention that they freeze well? They freeze well 🙂
You could try substituting the shortening for coconut oil for a healthy twist!
Yes! Fantastic idea. I will use the coconut oil next time. Thank you for the feedback!
These look divine! I love carrot cake so this will definitely be on my to make recipes! I might make them this weekend or earlier if I get time, ha! Yum!!
These look incredible yet so light!
Hello! I have just discovered your blog and I must say I love it! Your pictures are gorgeous and your recipes look yummy.
This one in particular must be perfect for summer! Besides, it looks easy to do with children so I might try it with my nephew. thank you for sharing!
Reblogged this on susamaimily.
Yum, these look delicious!