Best 5 Carrot Pecan Cookies Recipes

CARROT CAKE COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

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.

CARROT PECAN COOKIES

Steps:

• Heat oven to 325 degrees; lightly grease 2 cookie sheets.
• Combine flour, baking powder, soda, salt and spices.
• Beat the butter with the sugar until fluffy- 2 to 3 minutes.
• Beat in the egg and the vanilla.
• Beat in the flour mixture.
• Stir in the carrots, nuts and raisins.
• Drop the batter by generous tablespoons onto the baking sheets 2 inches apart.
• Bake until the edges are lightly browned, about 15 minutes.

CARROT COOKIE BITES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks to cool., Freeze option: Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Freeze until firm. Transfer cookie dough balls to resealable freezer containers; seal tightly and freeze for up to 3 months. To bake, place frozen dough 2 in. apart on ungreased baking sheets. Bake at 375° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

CARROT-PECAN COOKIES

Steps:

• Whisk together flour, baking powder, salt, and cinnamon; set aside; cream together butter and sugars; stir in egg and vanilla; stir in carrots and pineapple; stir in flour mixture; stir in chopped pecans and raisins.
• Drop tablespoons of dough onto parchment-lined or greased cookie sheets; bake at 375°F for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.
• Cool cookies; beat together pineapple juice and powdered sugar, adjusting amounts as necessary, to make a thin glaze; drizzle each cookie with glaze and, before the glaze sets, top with a small pinch of chopped pecans.