Spiced Sugar Cookie Carrots Spiced Sugar Cookie Carrots

Author: Canadian Living

While most reindeer prefer a diet of grasses and lichen, Rudolph and the boys have been known to enjoy a carrot or two.

  • Portion size 64 servings
  • Credits : Canadian Living: Holiday 2008



In large bowl, beat butter with sugar until fluffy; beat in egg, vanilla and orange rind. In separate bowl, whisk together flour, cinnamon, baking powder, ginger, nutmeg and salt; stir into butter mixture in 2 additions to make smooth dough. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour.

On floured surface, roll out each disc to 1/4-inch (5 mm) thickness. With floured 3-inch (8 cm) carrot-shaped cutter, cut out cookies. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until light golden on bottoms and edges, 10 to 12 minutes. Transfer to racks; let cool.

Tint 1/3 cup (75 mL) of the icing green. Tint remaining icing orange. Using piping bag fitted with 1/4-inch (5 mm) tip (or plastic bag with corner snipped off), pipe along cookie edges. Fill in with icing or decorate as desired. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts Per cookie: about

  • Sodium 19 mg
  • Protein 1 g
  • Calories 66.0
  • Total fat 2 g
  • Cholesterol 8 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g


  • Iron 1.0
  • Folate 5.0
  • Vitamin A 2.0
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Baking & Desserts

Spiced Sugar Cookie Carrots