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Carrot Cake Shortbread

I really love carrot cake and wanted to make a cookie that had the same flavors. These comforting cookies are just the ticket! Cinnamon, maple and vanilla make them perfect for the holidays. —Elisabeth Larsen, Pleasant Grove, Utah
  • Total Time
    Prep: 35 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    4 dozen

Ingredients

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup grated carrot
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1/4 cup maple syrup
  • 1/2 cup finely chopped walnuts, toasted

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
  • Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. scalloped or fluted round cookie cutter. Place 1 in. apart on greased baking sheets.
  • Bake 12-14 minutes or until edges are light brown. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.
  • In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cookie: 79 calories, 5g fat (3g saturated fat), 10mg cholesterol, 44mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • LeslieH
    Dec 26, 2019

    Lovely cookie. Soft, melt in your mouth texture and delicious carrot cake flavour in a shortbread cookie. Nuts are not needed on the top. I found that not many stayed in the icing after it hardened. Maybe if cookie was dipped in the icing and then in the nuts, they might stay better instead of drizzling the icing and then sprinkling on the nuts.