Orange Cookies

Name: Orange Cookies
Total time: 45 min
Yield: 48 servings
Cuisine: Indonesian
Ingredients: 1 cup mashed cooked carrots (about 7 ounces uncooked—4 to 5 large carrots or 16 larger baby carrots); 1 cup vegetable shortening; ¾ cup granulated sugar; 2 large eggs (at room temperature); Zest of 2 large oranges; 1 tablespoon freshly squeezed orange juice; 1 teaspoon pure vanilla extract; 2 cups all purpose flour; 2 teaspoons baking soda; ½ teaspoon kosher salt; 2 cups powdered sugar; 2 tablespoons unsalted butter (softened to room temperature); 2 tablespoons freshly squeezed orange juice; 1 ½ teaspoons pure vanilla extract

These frosted orange cookies are my grandma's classic recipe! They're melt-in-your-mouth soft with a secret ingredient for a tender crumb.

⏱️ 45 min 🔪 Prep: 20 min 🔥 Cook: 8 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

48 servings

1 cup mashed cooked carrots (about 7 ounces uncooked—4 to 5 large carrots or 16 larger baby carrots)
1 cup vegetable shortening
¾ cup granulated sugar
2 large eggs (at room temperature)
Zest of 2 large oranges
1 tablespoon freshly squeezed orange juice
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
½ teaspoon kosher salt
2 cups powdered sugar
2 tablespoons unsalted butter (softened to room temperature)
2 tablespoons freshly squeezed orange juice
1 ½ teaspoons pure vanilla extract

Steps

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat, then set aside. If needed, cook, mash, and cool the carrots: Peel and cut the carrots into large pieces (cut baby carrots in half), then place in a small saucepan. Cover with water, then bring to a boil over high. Let boil until the carrots are tender, about 6 minutes. Mash and let cool to room temperature (you can also place the carrots in the freezer to cool more quickly).
In a large mixing bowl, cream together the shortening and sugar until fluffy. Beat in the eggs one at a time, then the orange zest, orange juice, and vanilla extract. Stir in the mashed carrots.
In a separate bowl, stir together the flour, baking soda, and salt. Add to the wet ingredients, then mix gently, just until the flour disappears.
Drop by rounded teaspoons (the cookies are very small—do not make them larger or they will not bake as well) onto the prepared cookie sheets. Bake for 8 minutes, until the edges are barely golden. Let rest for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
For the frosting: In a mixing bowl, beat together the powdered sugar, butter, orange juice, and vanilla extract. Frost the cooled cookies, then enjoy!