Carrots may seem like a really odd ingredient for a cookie, but these actually end up tasting more like lemony than carroty.  The carrots, along with the vanilla and ginger, manages add depth to these cookies without becoming the main focus.  Plus, they add a very attractive color, turning the cookies a lemony yellow with orange streaks.  Serve these to your friends and challenge them to guess what they’re made of.  It may be harder than you’d think.


This recipe was slightly adapted from The King Arthur Flour Cookie Companion, my go-to for cookie recipes.  Some of my other favorites include this and this.




  1. ¾ cup sugar
  2. ¾ cup vegetable shortening
  3. 2 teaspoons baking powder
  4. 1 teaspoon vanilla extract
  5. ¾ teaspoon salt
  6. ½ teaspoon lemon extract
  7. 1 large egg
  8. 1 ¼ cup grated raw carrots
  9. 2 cups unbleached all-purpose flour
  10. ¼ cup finely minced crystallized ginger (optional)




  1. Preheat the oven to 350 degrees F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, cream together the sugar, shortening, baking powder, vanilla, salt, and lemon oil.
  4. Beat in the egg.
  5. Beat in the carrots, ginger, and flour until the dough is smooth and cohesive.
  6. Drop the dough by the tablespoonful onto the prepared baking sheets.
  7. Bake the cookies for 17 minutes, or until they appear set and are just beginning to brown around the edges.
  8. Remove them from the oven.
  9. Let them cool in the pan for 5 minutes, then transfer them to a rack to cool completely.



I made them first without crystallized ginger, because I couldn’t find any at the supermarket.  The next time, I got some at a local specialty foods store.  They were good both ways, so if you can’t get your hands on any crystallized ginger, don’t sweat it.


- Laura ‘16