Carrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies

Recipes in this PostCarrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies

I have been on an Asian kick lately, so when I made fried rice last night, I had extra ginger. I also bought carrots yesterday, hey, they’re good for your eyes, right? I also have a jar almost full of sesame seeds. Sounds like Carrot Ginger Sesame Drop Cookies, yes?

Today, Spane and I are going to Mass on the Grass at our local Catholic church, Holy Family in Glendale, California. Everyone has been asked to bring a dish, whether it be a side, or dessert. Even though it is still hot, I could not resist turning on my oven for cookies.

Recipe: Carrot Ginger Sesame Drop Cookies

Carrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies

Ingredients

  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 tablespoons ginger, grated
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Pink Himalayan salt
  • 2 cups carrots, grated
  • 1/4 cup raisins
  • 1 1/2 cup Toasted sesame seeds
  • 1 egg white
  • water

Instructions

  1. In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.Carrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies
  2. Heat oven to 350°F. Have ready at least two parchment paper lined cookie sheets.
  3. Grate the carrotsCarrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies
  4. Grate the ginger, then chop with a knife until it is fine.Carrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies
  5. Cream the butter until light and fluffy.
  6. Add the sugars and beat in completely.Carrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies
  7. Add eggs and vanilla.
  8. Add the ginger.
  9. Slowly add flour, baking soda, and salt.
  10. Add the raisins and stir.
  11. Stir in the carrots.
  12. Drop the cookies using a small ice cream scoop, size 24 recommended, and roll in the roasted sesame seeds. Be prepared for your fingers to get dirty.
  13. Mix together the egg white and a little water to make an egg wash
  14. Carefully paint each cookie with the egg white washCarrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies
  15. Place on the cookie sheets.
  16. Bake for 12 to 15 minutes. Let them cool completely.

Quick notes

Your fingers are going to get dirty. If you have issues with this, make another cookie!

Variations

You can omit the raisins, or add nuts if you want.

Make a glaze with the rind of one lemon, a half a box of powdered sugar, and the strained juice of the lemon. Use that to glaze the cooled cookies if you run out of sesame seeds like I did.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: Chinese

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Lemon Glazed Carrot Ginger Cookies

Of course, in the course of making these cookies, I ran out of sesame seeds about half way through. However, not to worry. I put a lemon glaze on the rest, and those were also exceptional. If anyone is allergic to seeds or nuts, the Lemon Glazed Carrot Ginger Cookies could be a tasty alternative.
Carrot Ginger Sesame Drop Cookies and Lemon Glazed Carrot Ginger Cookies

Recipe: Orange Ginger Lemon Glazed Cookies

Ingredients

  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 tablespoons ginger, grated
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Pink Himalayan salt
  • 2 cups carrots, grated
  • 1/4 cup raisins
  • 1 lemon
  • 1/2 box powdered sugar
  • 1 tablespoon water

Instructions

  1. Heat oven to 350°F. Have ready at least two parchment paper lined cookie sheets.
  2. Grate the carrots
  3. Grate the ginger, then chop with a knife until it is fine.
  4. Cream the butter until light and fluffy.
  5. Add the sugars and beat in completely.
  6. Add eggs and vanilla.
  7. Add the ginger.
  8. Slowly add flour, baking soda, and salt.
  9. Add the raisins and stir.
  10. Stir in the carrots.
  11. Drop the cookies using a small ice cream scoop, size 24 recommended, on the cookie sheets.
  12. Bake for 12 to 15 minutes. Let them cool completely on a wire rack.
  13. Grate the peel of the lemon, and mince. Juice the lemon in a separate bowl. In a large bowl, put the confectioners sugar and the lemon juice. Stir it and add a little water at a time, until you have a nice consistency that will stick to a spoon, but is not too runny, Add the lemon peel.
  14. Pour the glaze over the cookies using a spoon. When the glaze has dried take the cookies off the cooling rack and serve.

Variations

You could also use orange instead of lemon.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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