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Carrot Butter Cookies

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I got the inspiration for these cookies from a childhood memory. I clearly remember eating these amazing carrot butter cookies. I was in love with them from the first bite and could have finished the whole bag by myself! They are as buttery as any butter cookie but with the sutil taste from the carrots really takes it to another level.

It took me 4 tries to get this recipe to perfection. I had this taste in my mind I wanted to achieve and wouldn’t accept anything different. Y love their texture, flavour, everything! When you put the dough in the pastry bag don’t fill it up too much because it’s slightly on the firmer side. If you fill it up too much it will be harder to get the shape you want to make.

I love to make cookies. When I eat a cookie with a cup of coffee is like the world stops for a second. Let’s face it, sometimes we just need those moments to enjoy ourselves. These cookies are really perfect to go along with a cup of coffee or tea.

I  love to glaze half of this cookie. It hides the spot when the piping ends but it also looks gorgeous. If you don’t want to glaze the cookie then reduce the salt in the recipe to only 1/2 a teaspoon or they will be too salty. However I do recommend glazing them the first time you make them just so you know how they taste ;).

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Carrot Butter Cookies

Course Breakfast, Tea Time
Difficulty Low
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 600 grams of cookies
Author Lorena Salinas

Ingredients

For the cookies

  • 120 g carrots washed and peeled
  • 110 g sugar
  • 1 tsp salt
  • 200 g unsalted butter at room temperature
  • 1 tsp vanilla essence
  • 260 g all purpose flour

For the glaze

  • 200 g icing sugar
  • as needed water

Instructions

For the cookies

  1. Make sure you measure the amount of carrots without the skin and ends. Cut them in thin slices. They don't need to be completely even as we're going to process them afterwards, but of course smaller cuts means less cooking time. Boil for 20-30min or until it's REALLY soft.

  2. Rinse the carrots in cold water to bring them to room temperature. This is important because if they're hot they will melt the butter.

  3. Use a food processor or hand blender to mix together the carrots, butter, sugar and salt. Make sure to scrape the sides of the bowl so there are no lumps of carrots left. 

  4. Add the vanilla essence and finish with the flour. Mix using a spatula.

  5. Put the mix in a piping bag with a star nozzle and pipe the cookies on top of an oven tray lined with a silicone mat or baking paper. You can make rings like me or strips, hearts, or any shape you like.

  6. Place them in a preheated oven at 108C 10-15min or until you lift them and they're slightly golden underneath.

  7. Let them cool down completely before applying the glaze.

For the glaze

  1. Sieve the icing sugar to make sure there are no lumps. Add water little by little until you get a light icing. Don't make it too thick because the cookies are tiny and all you'll taste is sugar.

  2. Dip half a cookie and let it drip. Also remove the excess from the bottom.

  3. Let the glaze dry completely before eating them.

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