Here are some blood orange cookies that taste as good as they look! These soft, cakey cookies are infused with blood orange zest and juice and topped with a naturally pink blood orange glaze. They are one of a kind looking cookies, incredibly delicious and super easy to make!
BAKING WITH BLOOD ORANGES
This is my second blood orange recipe this month. I think the fact that they are not available year round makes me eager to bake with them while I can.
If it’s not blood orange season or if you can’t find blood oranges, you can substitute lemon and/or navel oranges. You won’t get that bright pink color, but you’ll get all the citrus flavor.
THESE BLOOD ORANGE COOKIES ARE:
- Refreshing: Their vibrant colors and fresh taste are refreshing to see and taste!
- Pretty: They have a 100% natural pink color making them perfect for Valentine’s Day.
- Soft: The dough has both sour cream and brown sugar which makes the cookies slightly chewy and super soft.
- Easy: The cookies have a no chill dough and simple two-ingredient icing.
ABOUT THE COOKIES
This recipe uses my great grandmother’s sour cream cookie recipe with the addition of the zest from 2 blood oranges along with a tablespoon of juice for that citrusy flavor.
You can make the cookies flat or puffy. The only difference in making them is whether you keep the dough in ball form or flatten the balls before baking. The picture below shows how they looked if baked as balls.
They look good either way and taste the same, so it’s a personal preference. It’s definitely easier to bake them in ball form. If you’re short on time, I’d suggest you skip the flattening step. If you want to top each cookie with a slice of blood orange, you might want to flatten them before baking.
HOW TO MAKE BLOOD ORANGE COOKIES:
- Whisk the dry ingredients together.
- Add the sugars and butter in a bowl and mix to combine. (This can be done with a hand mixer, but is so much easier with a stand mixer).
- Add the beaten egg followed by the orange zest and juice. Make sure to scrape down the sides of your bowl as you add additional ingredients.
- Turn the mixer to low speed so you don’t end up with flour flying all over before this next step. Alternatively add the sour cream and dry ingredients.
5. Once the dough is all mixed, form into balls of about 2 tablespoons of batter each. I use a cookie scoop for this to make sure the balls are the same size. Set them at least 2″ apart since they will spread a bit.
6.For round, puffy cookies, bake as balls. For flatter cookies, lightly flour the bottom of a glass and press each ball down before baking.
7. Bake until they just start to become golden brown on the tops, 9-11 minutes.
MAKING THE ICING
Once baked, you’ll notice the cookies have a pretty light yellow color with specks of zest in them. They are beautiful and sweet as is, but adding the blood orange icing makes them even prettier and sweeter.
I highly recommend sifting the powdered sugar before mixing it with the juice. Sifting will break up any lumps. The cookies are not as pretty if they have little lumps of powdered sugar in the icing.
Next, just whisk the juice from one blood orange with the cup and a half of powdered sugar.
DECORATING THE COOKIES
There are several ways to ice the cookies. You can:
- Spoon half a teaspoon of icing on each cookie and spread it around the top with the spoon.
- Dip the top of the cookie into the icing.
- Use a spoon to drizzle icing over the top in a zig zag pattern.
Feel free to zest a bit more zest over the freshly iced cookies if you like! The zest will give them additional flavor, make them even prettier and will let people know they are citrus flavored.
It can also be pretty to add a peeled blood orange slice on top of the cookies. You can an entire thinly sliced round or cut it into quarters for easier-to-eat bites. The orange slices will make the icing run, so it won’t be as vibrant the next day. I’d recommend adding slices only if you’re planning to eat them the same day.
You end up with such delicious, pretty cookies when you make this fun, easy recipe. I hope they brighten up your day as much as they did mine!
FOR MORE FRUIT-FILLED BAKING RECIPES, TRY MY:Print
These easy blood orange cookies are soft and tender with a fragrant citrus flavor and are drizzled with sweet blood orange icing. Make them with lemon or oranges!
FOR THE BLOOD ORANGE ICING
1 1/2 cups powdered sugar, sifted
Juice of 1 blood orange
FOR THE COOKIES
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, beaten
- 2 tablespoons blood orange zest (from about 2 blood oranges)
- 1 tablespoon blood orange juice
- 1/2 cup sour cream
- 2 1/2 cups flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt Set aside.
- Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until just combined.
- Scrape down the sides of the bowl then add the egg and blend well then add the zest and juice.
- With the mixer on low speed, alternatively add the dry ingredients with the sour cream.
- Stir in the chocolate chips.
- Use a 1.5 to 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2″ apart. Use the bottom of a lightly floured round glass to flatten them.
- Bake 9-11 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
Keywords: cookies, blood oranges, blood orange icing, citrus, lemon, fruit