The inspiration for these cookies came from a childhood memory. I clearly remember eating these amazing carrot butter danish cookies. I was in love with them from the first bite and could have finished the whole bag by myself! They are as buttery as any butter danish cookie but with the sutil taste from the carrots really takes it to another level.
Danish butter cookies with carrots
I have to say it took me 4 tries to get this recipe to perfection. I had this taste in my mind I wanted to achieve and wouldn’t accept anything different. Y love their texture, flavour, everything! When you put the carrot danish butter cookies dough in the pastry bag don’t fill it up too much. That’s because it’s slightly on the firmer side. If you fill it up too much it will be harder to get the shape you want to make. Just push out the dough firmly and using even strength so you have time to for the circle.
I love to make cookies. When I eat a cookie with a cup of coffee is like the world stops for a second. Let’s face it, sometimes we just need those moments to enjoy ourselves. These cookies carrot butter danish cookies are really perfect to go along with a cup of coffee or tea. Also, I used to sell these and they were a complete hit. I’m certain you will love them too.
I like to glaze half of these carrot butter danish cookies. It hides the spot when the piping ends but it also looks gorgeous. If you don’t want to glaze the cookie then reduce the salt in the recipe to only 1/2 a teaspoon or they will be too salty. However, I do recommend glazing them the first time you make them just so you know how they taste ;).
For the cookies
- 120 g carrots washed and peeled
- 110 g sugar
- 1 tsp salt
- 200 g unsalted butter at room temperature
- 1 tsp vanilla essence
- 260 g all purpose flour
For the glaze
- 200 g icing sugar
- as needed water
For the cookies
- Make sure you measure the amount of carrots without the skin and ends. Cut them in thin slices. They don’t need to be completely even as we’re going to process them afterwards, but of course smaller cuts means less cooking time. Boil for 20-30min or until it’s REALLY soft.
- Rinse the carrots in cold water to bring them to room temperature. This is important because if they’re hot they will melt the butter.
- Use a food processor or hand blender to mix together the carrots, butter, sugar and salt. Make sure to scrape the sides of the bowl so there are no lumps of carrots left.
- Add the vanilla essence and finish with the flour. Mix using a spatula.
- Put the mix in a piping bag with a star nozzle and pipe the cookies on top of an oven tray lined with a silicone mat or baking paper. You can make rings like me or strips, hearts, or any shape you like.
- Place them in a preheated oven at 180°C/350°F 10-15min or until you lift them and they're slightly golden underneath.
- Let them cool down completely before applying the glaze.
For the glaze
- Sieve the icing sugar to make sure there are no lumps. Add water little by little until you get a light icing. Don’t make it too thick because the cookies are tiny and all you’ll taste is sugar.
- Dip half a cookie and let it drip. Also remove the excess from the bottom.
- Let the glaze dry completely before eating them.