Easter Carrot Butter Cookies
Delightful cookies blending the sweetness of carrots with rich butter, perfect for Easter celebrations.
Ingredients
For the Cookie Dough
- 260 g all-purpose flour
- 200 g unsalted butter, at room temperature Make sure the butter is softened for easier blending.
- 120 g carrots, washed and peeled Cooking the carrots until very soft is crucial.
- 110 g sugar
- 1 tsp vanilla essence
- 1 tsp salt
For the Glaze
- 200 g icing sugar Sift before mixing for a smooth glaze.
- Water, as needed Add gradually until the desired consistency is reached.
Instructions
Preparation
- Peel and trim the carrots, weigh them after cleaning, then slice them thinly and boil for 20–30 minutes until very soft.
- Rinse the cooked carrots with cold water and let them come to room temperature so they do not melt the butter.
- Blend the carrots, butter, sugar, and salt in a food processor or with a hand blender until smooth, scraping the sides well.
- Add the vanilla, then fold in the flour with a spatula until combined.
Baking
- Transfer the dough to a piping bag fitted with a star nozzle and pipe onto a lined baking tray in any desired shape.
- Bake in a preheated oven at 180°C for 10–15 minutes, or until the bottoms are lightly golden.
- Let the cookies cool completely before glazing.
Glazing
- Sift the icing sugar and add water gradually until you get a light, pourable icing.
- Dip half of each cookie into the glaze, let the excess drip off, and clean the bottom if needed.
- Leave the glaze to dry completely before serving.
Notes
Store cookies in an airtight container for up to a week at room temperature or freeze for up to three months. Consider adding natural food colorings for vibrant glaze.