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A stack of frosted orange cookies with a bite taken from the top one. The cookies are round with white icing and small orange zest flecks. Other cookies and fresh orange slices are scattered in the background on a white surface.

Orange Cookies

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These frosted orange cookies are my grandma's classic recipe! They're melt-in-your-mouth soft with a secret ingredient for a tender crumb.
Prep: 20 minutes
Cook: 8 minutes
Total: 45 minutes
Servings: 48 small cookies
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Ingredients
  

FOR THE ORANGE COOKIES:

FOR THE ORANGE FROSTING:

Instructions
 

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat, then set aside. If needed, cook, mash, and cool the carrots: Peel and cut the carrots into large pieces (cut baby carrots in half), then place in a small saucepan. Cover with water, then bring to a boil over high. Let boil until the carrots are tender, about 6 minutes. Mash and let cool to room temperature (you can also place the carrots in the freezer to cool more quickly).
    A metal potato masher rests in a glass bowl containing mashed carrots, placed on a light stone surface.
  • In a large mixing bowl, cream together the shortening and sugar until fluffy. Beat in the eggs one at a time, then the orange zest, orange juice, and vanilla extract. Stir in the mashed carrots.
    A mixing bowl containing creamy, light beige batter, placed on a speckled gray surface. The mixture appears soft and smooth, indicating initial stages of baking preparation.
  • In a separate bowl, stir together the flour, baking soda, and salt. Add to the wet ingredients, then mix gently, just until the flour disappears.
    A close-up of a mixing bowl containing orange cookie dough with visible grated carrot pieces, resting on a gray textured surface. The dough appears slightly lumpy and is light in color.
  • Drop by rounded teaspoons (the cookies are very small—do not make them larger or they will not bake as well) onto the prepared cookie sheets. Bake for 8 minutes, until the edges are barely golden. Let rest for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
    Unbaked orange cookies arranged on a parchment-lined baking sheet. The cookies are spaced evenly and appear to have a rough, slightly chunky texture with orange flecks throughout. The background is a light gray countertop.
  • For the frosting: In a mixing bowl, beat together the powdered sugar, butter, orange juice, and vanilla extract. Frost the cooled cookies, then enjoy!
    A beige mixing bowl filled with creamy, whipped icing on a speckled gray countertop. The butter has a light, fluffy texture and appears freshly mixed, with traces of the mixing process visible along the sides of the bowl.

Notes

  • TO STORE: Store leftover cookies in an airtight container at room temperature for up to 5 days.
  • TO FREEZE: Place cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. If freezing the cookies, I recommend waiting to frost them if possible (or freezing the frosting separately), but iced orange cookies can also be frozen (they just aren't as easy to stack).
  • TO FREEZE COOKIE DOUGH: Drop cookie dough balls onto a parchment-lined baking sheet. Freeze until solid. Transfer the frozen cookie dough balls to an airtight freezer-safe storage container or ziptop bag. Freeze for up to 3 months. Bake cookies from frozen as desired (they may need a few extra minutes in the oven).

Nutrition

Serving: 1(of 48) with frostingCalories: 98kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 13mgPotassium: 27mgFiber: 1gSugar: 9gVitamin A: 531IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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