Introduction

These Blood Orange Cookies are a delightful blend of zesty citrus and sweet cream cheese frosting. With a bright blood orange curd at their center, they offer a unique twist on classic sugar cookies that’s perfect for any occasion.

The image shows several round light brown cookies, each topped with a smooth layer of white frosting. On top of the frosting is a glossy orange glaze swirled in a circular pattern. Each cookie is garnished with a small wedge of bright red blood orange, adding a vibrant contrast. There are tiny orange zest sprinkles scattered over the frosting and glaze. The cookies are placed on a white marbled surface, with small sprigs of yellow flowers visible around the edges. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g light brown sugar (¾ cup)
Zest of 2 blood oranges
90 g unsalted butter, room temperature (6 ⅓ tbsp.)
1 egg
1 tsp. vanilla extract
160 g all-purpose flour (1 ⅓ cups)
1 tsp. baking powder
½ tsp. salt
28 g unsalted butter, cubed (2 tbsp.)
65 g granulated sugar (¼ cup + 1 tbsp.)
Zest of 1 blood orange
40 g blood orange juice, freshly squeezed (scant 3 tbsp.)
2 egg yolks
⅛ tsp. salt
100 g cream cheese, room temperature (½ cup)
42 g unsalted butter, room temperature (3 tbsp.)
⅛ tsp. salt
160 g powdered sugar (1 ⅓ cups)
½ tsp. vanilla extract

Instructions

Step 1: Add the brown sugar to a medium mixing bowl. Zest the blood oranges into the bowl and rub the zest into the sugar using your fingers.
Step 2: Add the butter and beat the mixture with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3: Mix in the egg and vanilla extract until well combined, about 1 minute.
Step 4: Fold in the flour, baking powder, and salt with a rubber spatula until no flour streaks remain.
Step 5: Cover the bowl and chill in the fridge for at least 30 minutes. Meanwhile, prepare the blood orange curd.
Step 6: For the curd, place cubed butter in a small bowl with a fine mesh sieve set over it; set aside.
Step 7: In a small saucepan, add granulated sugar and zest the blood orange into it, rubbing the zest into the sugar.
Step 8: Add blood orange juice, egg yolks, and salt to the pan. Cook over medium heat, stirring constantly until the curd thickens and reaches at least 170°F (76°C), about 3-5 minutes.
Step 9: Remove from heat and strain the curd through the sieve over the butter. Stir until smooth and the butter melts. Chill until ready to assemble.
Step 10: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Step 11: Scoop dough using a 3 tbsp. scoop onto the sheet, spacing cookies apart.
Step 12: Bake 10-12 minutes until edges turn golden and tops look slightly wet. Let rest 5 minutes on the sheet, then cool on a wire rack.
Step 13: For the frosting, beat cream cheese, butter, and salt until smooth. Add powdered sugar in two batches and beat until combined, then mix in vanilla.
Step 14: Once cookies are room temperature, spread about 1.5 tbsp. of frosting on each. Create small wells in the frosting for the curd.
Step 15: Spoon 2 tsp. of blood orange curd onto each cookie and gently swirl into the frosting. Garnish with zest or a blood orange slice if desired. Serve and enjoy!

Tips & Variations

Use a microplane to zest the blood oranges finely for maximum flavor release.
Chill the cookie dough longer to prevent excessive spreading during baking.
Swap blood oranges for regular oranges or tangerines if unavailable, though flavor will differ.
Add a pinch of cayenne to the curd for a subtle spicy kick.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The cookie dough can be refrigerated for up to 3 days before baking.

How to Serve

The image shows several round cookies laid closely together on a white marbled surface. Each cookie has two visible layers: a bottom layer of light brown baked cookie with a soft texture, topped with a thick layer of smooth white cream. On top of the white cream is a glossy orange glaze, swirled gently so it blends somewhat with the cream beneath. Each cookie is decorated with a small wedge of bright red blood orange placed near the edge, adding a fresh and colorful contrast. Tiny golden crumbs are sprinkled lightly over the glaze on some cookies, and small yellow flowers peek in between the cookies adding a delicate touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blood orange curd ahead of time?

Yes, you can prepare the curd a day or two in advance and keep it refrigerated in an airtight container. Stir well before using.

Can I freeze these cookies?

It’s best to freeze the baked cookies without frosting or curd. Freeze in an airtight container for up to 2 months and thaw before frosting and serving.