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Blood Orange Cookies

Blood Orange Cookies

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  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 40 minutes (includes chilling)
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Soft batch-style blood orange cookies with naturally pink frosting! Flavored with blood orange zest and almond extract, you’ll love these cookies! Recipe yields 20 cookies.



  • 1 1/2 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp blood orange zest
  • 1/2 cup granulated 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


  1. 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.
  2. 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 parchment paper. Form 1 1/4-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  3. Bake for 10 minutes, rotating pans halfway through, 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.
  4. 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.