Blood Orange Cookies
These easy blood orange cookies are soft and tender and full of fresh blood orange zest and juice. They are topped with blood orange icing. They're the best!
Servings: 36 cookies
Calories: 122kcal
Ingredients
Blood Orange Cookies
- ¾ cup unsalted butter
- 2 blood oranges zested, save juice for icing
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- ½ cup sour cream full fat, room temperature
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Blood Orange Icing
- 1⅓ cups powdered sugar
- 2 tablespoons blood orange juice add a few more teaspoons of juice as needed
- 1 tablespoon blood orange zest
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a medium sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Add the orange zest and sugar to a large mixing bowl. Rub the zest into the sugar with your fingertips. Add the butter to the sugar. Mix with an electric mixer on medium speed til light and fluffy, about 2 minutes.
- Scrape down the sides of the bowl. Mix in the egg til combined then add the orange juice and vanilla extract.
- With the mixer on low speed, alternatively add the dry ingredients with the sour cream.
- Use a 1.5 to 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2" apart.
- Bake 8-10 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack. Allow to cool completely before topping with the glaze.
Blood Orange Glaze
- In a medium sized bowl, stir together the powdered sugar, blood orange zest and juice with a small whisk or a spoon. Drizzle the glaze over the cooled cookies. You can also just dunk the tops of the cookies in the glaze.
Notes
Blood Oranges: Blood oranges can be found in the citrus section of most grocery stores during blood orange season. Blood orange season is typically from December through March. If you can't find blood oranges, you can use navel oranges, Cara Cara oranges instead. Only blood oranges will give the pink color to the glaze, but the cookies will still be delicious!
Check for doneness: The edges will just start to turn light golden when they are finished baking.
Glaze: Allow cookies to cool completely before topping with the glaze. If the cookies are still warm, the glaze will melt. Use extra juice to thin the icing out. I prefer a thicker icing for a thicker coating. I usually stop adding juice as soon as it's pourable/spreadable.
Storage: Store these blood orange cookies in an airtight container at room temperature for up to 3 days. Freeze unfrosted cookies in an airtight for up to 3 months.
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 37mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.5mg