Easter Carrot Shortbread Cookies
Deliciously soft and buttery cookies with a hint of sweetness from carrots, topped with cream cheese frosting, perfect for Easter celebrations.
Ingredients
Cookie Ingredients
- 1 cup butter, room temperature Ensure butter is at room temperature.
- ½ cup sugar
- 1 large egg, room temperature Ensure egg is at room temperature.
- 1 teaspoon vanilla extract
- 2½ cups flour All-purpose flour recommended.
- 2 medium carrots Fresh carrots provide the best flavor.
Frosting Ingredients
- 1½ ounces cream cheese Softened for easy mixing.
- 2 tablespoons butter, softened Ensure butter is softened.
- 1 cup powdered sugar Sifted for a smooth frosting.
- 1–2 tablespoons heavy cream Use to achieve desired consistency.
Instructions
Preparation
- Wash, peel, and chop the carrots, then boil until tender; mash with a fork and let them cool.
- In a medium bowl or food processor, combine the mashed carrots, butter, sugar, egg, vanilla, and flour. Mix gently with a fork or pulse until the dough is almost combined.
- Transfer the mixture to a lightly floured surface and knead gently until smooth and fully combined.
- Wrap the dough in plastic wrap and chill for about 30 minutes.
Baking
- Preheat the oven to 350°F (180°C).
- Roll out the chilled dough on a lightly floured surface and cut into your preferred shapes.
- Place the cookies on parchment-lined baking sheets and bake for 15–20 minutes, or until lightly golden.
- Let the cookies cool completely before frosting.
Frosting
- For the cream cheese frosting, beat all frosting ingredients together until smooth and creamy, then decorate the cookies.
Notes
For a softer cookie, consider adding a pinch of nutmeg or cinnamon to the dough.