Soft batch-style blood orange cookies with naturally pink frosting!
- 1 1/2 cups flour
- 1 tsp cornstarch
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp blood orange zest
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1/2 cup unsalted butter, at room temperature
- 1 Tbsp blood orange juice
- 1/2 tsp pure almond extract
- 1 large egg
Blood Orange Frosting
- 1 cup plus 2 Tbsp powdered sugar, sifted
- pinch of salt
- 1 Tbsp unsalted butter, melted
- 2 1/2 Tbsp blood orange juice
- 1/8 tsp pure almond extract
- Whisk together flour, cornstarch, baking powder, and salt in a small bowl. Place blood orange zest and white sugar in a food processor and pulse for 1 minute. Beat blood orange-sugar, brown sugar, and butter in a large mixer bowl at medium speed until creamy. Add blood orange juice, almond extract and egg; beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Transfer dough to an airtight container and refrigerate for at least 3 hours, or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/4-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake, rotating pans halfway through, for 10 minutes, until golden. Cool for 2 minutes on baking sheets, pressing with the bottom of a glass to flatten slightly. Transfer cookies to a wire rack to cool completely.
- For the frosting, whisk together powdered sugar, salt, melted butter, blood orange juice, and almond extract in a small bowl until smooth and spreadable. Use an offset spatula to frost cookies; let set before serving. Store leftover cookies in a single layer in an airtight container at room temperature.
- Calories: 140
- Carbohydrates: 22
Keywords: Blood Orange, Orange, Citrus, Cookies