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Carrot Cake Shortbread

1 review
Test Kitchen Approved
Total Time

Prep: 35 min. + chilling Bake: 15 min./batch + cooling

Makes

4 dozen

Updated: Jul. 28, 2022
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
Carrot Cake Shortbread
Carrot Cake Shortbread Recipe photo by Taste of Home
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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

  1. 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.
  2. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
  3. 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.
  4. Bake until edges are light brown, 12-14 minutes. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.
  5. In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set.

Nutrition Facts

1 cookie: 79 calories, 5g fat (3g saturated fat), 10mg cholesterol, 44mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.